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

Close-up of a perfect slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Make a classic, showstopping Lemon Meringue Pie completely from scratch. This recipe balances a zesty lemon custard with a buttery crust and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie)
  • 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
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and blind-bake your 9-inch pie crust according to your preferred recipe. Let the crust cool completely.
  2. Prepare the Lemon Custard: 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. Boil for 1 minute, stirring. Remove from heat.
  4. In a separate bowl, whisk the 4 egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot cornstarch mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat and cook, stirring constantly, until the custard thickens again and bubbles gently. Do not boil vigorously.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon custard immediately into the cooled, pre-baked pie shell.
  8. Prepare the Fluffy Meringue Topping: 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.
  9. 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. This creates a stable meringue.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the inner edge of the crust all the way around to prevent shrinking or weeping. Create decorative swirls with the back of a spoon.
  11. Bake the pie in a preheated 350°F oven for 12 to 15 minutes, or until the meringue peaks are lightly golden brown. Alternatively, use a kitchen torch to brown the peaks.
  12. 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 prevent meringue weeping, make sure your egg whites are at room temperature and your mixing bowl is completely free of any grease or yolk.
  • For the best texture, pour the hot lemon custard into the crust before topping with the meringue.
  • Slice the pie using a sharp knife dipped in hot water between each cut for clean servings.

Nutrition

Find it online: https://cravybite.link/lemon-meringue-pie-recipe-from-scratch/