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The Ultimate Homemade Lemon Meringue Pie Recipe (From Scratch with Tall, Stable Meringue)

A cross-section view of a stunning lemon meringue pie showing the thick lemon curd and toasted meringue topping.
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Make the best Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a zesty lemon custard filling, and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 (9-inch) unbaked Pie Crust (Buttery Homemade Pie Crust Recipe recommended)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, reserved from separated eggs
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your favorite recipe until lightly golden. Set aside to cool slightly.
  2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Let it boil gently for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, lightly whisk the 4 egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat. Cook, stirring constantly, until the custard thickens again and just begins to bubble. Do not boil.
  6. Remove the custard from the heat. Stir in the butter, lemon juice, and lemon zest until the butter is melted and fully incorporated.
  7. Pour the hot lemon custard immediately into the partially baked pie shell.
  8. To make the meringue, place the 4 room temperature egg whites in a very clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  9. Gradually add the 1/2 cup of sugar, 1 tablespoon at a time, while beating continuously. Add the cream of tartar with the last addition of sugar.
  10. Increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. This prevents weeping.
  11. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around to seal it. This helps prevent shrinking.
  12. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  13. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator too soon, as rapid cooling can cause the meringue to weep.

Notes

  • To achieve a tall, stable meringue, make sure your egg whites are at room temperature and your mixing bowl is completely free of any grease or yolk residue.
  • For a perfectly golden top without overbaking the filling, you can use a kitchen torch on the meringue peaks after the pie has cooled slightly.
  • If you notice any moisture forming on the meringue after cooling, you can gently dab it with a paper towel. This is common but manageable.

Nutrition

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