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Rosa’s No-Fail Lemon Meringue Pie From Scratch

A thick slice of lemon meringue pie showing a graham cracker crust, bright yellow filling, and tall, torched meringue peaks.
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Make the best lemon meringue pie with a buttery crust, intensely tangy lemon custard, and a tall, fluffy meringue topping that resists weeping. This classic recipe delivers showstopping results for any gathering.

Ingredients

Scale
  • For the Flaky Pie Crust (9-inch):
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3 to 5 tablespoons ice water
  • For the Tangy Lemon Filling:
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • For the Tall, No-Weep Meringue:
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.
  2. Preheat your oven to 375 degrees F. On a lightly floured surface, roll out the chilled dough and fit it into a 9-inch pie plate. Crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper, then bake for another 5-7 minutes until lightly golden. Cool completely.
  3. Make the Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the mixture thickens again and just begins to bubble. Remove from heat immediately. Stir in the lemon juice, lemon zest, and 2 tablespoons of butter until smooth. Pour the hot filling into the cooled, pre-baked pie crust.
  6. Make the Meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the room temperature egg whites and cream of tartar on medium speed until soft peaks form.
  7. Gradually add the 1/2 cup of sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form. Beat in the vanilla extract during the last minute. This technique helps create stable peaks.
  8. Top the Pie: Immediately spread the meringue over the hot lemon filling, making sure to spread the meringue completely to the inner edge of the crust to seal it. This prevents shrinking. Create decorative swirls with the back of a spoon.
  9. Bake the Meringue: Bake at 350 degrees F for 10 to 15 minutes, or until the meringue peaks are lightly golden brown.
  10. Cool: Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator immediately, as rapid cooling can cause the meringue to weep.

Notes

  • For the best, weep-free results, spread the meringue over the hot lemon filling immediately after making it. The heat from the filling helps set the bottom layer of the meringue.
  • If you want a truly mile-high meringue, use a large bowl and ensure your egg whites are completely free of any yolk or grease residue.
  • When slicing, dip your knife in hot water and wipe it clean between each cut for clean servings.

Nutrition

Find it online: https://rosatasty.com/lemon-meringue-pie-recipe-from-scratch/