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Classic Lemon Meringue Pie: Zesty Filling and Fluffy Topping

A close-up slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Make a showstopping dessert with this classic lemon meringue pie recipe. You get a buttery crust, a bright, tart lemon custard, and a high, fluffy meringue topping.

Ingredients

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  • 1 recipe for a 9-inch buttery pie crust (pre-baked)
  • 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
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust: Bake your 9-inch pie crust according to your preferred recipe until golden brown. Set aside to cool completely.
  2. Make the lemon filling: 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 base: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and boils. Let it boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the yolks: In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  5. Combine and cook custard: 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 comes to a gentle boil. Boil for 1 minute. Remove from heat immediately.
  6. Finish the filling: Stir in the butter, lemon juice, and lemon zest until the butter melts and is fully incorporated. Pour the hot lemon filling into the pre-baked pie crust.
  7. Prepare the meringue: In a clean, grease-free bowl of a stand mixer (or using a hand mixer), beat the 4 room temperature egg whites and cream of tartar on medium speed until soft peaks form.
  8. Add sugar to meringue: Gradually add the 1/2 cup sugar, one tablespoon at a time, while beating on high speed. Continue beating until the meringue is stiff, glossy, and holds firm peaks. This step is key for a stable meringue.
  9. Top the pie: Immediately spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around. This seals the filling and helps prevent weeping. Create decorative peaks with the back of a spoon.
  10. Bake the meringue: Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes, or until the meringue peaks are golden brown.
  11. Cool the pie: 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

  • To prevent weeping: Make sure the meringue seals completely to the edges of the hot filling. Cool the pie slowly at room temperature before chilling.
  • For a high, fluffy meringue: Use clean equipment and ensure the egg whites are at room temperature. Do not let any yolk get into the whites.
  • For a crisp crust: Blind bake the crust fully before adding the filling.

Nutrition

Find it online: https://devourdish.com/classic-lemon-meringue-recipe/