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

A close-up slice of ultimate 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, tart lemon custard with a buttery crust and a tall, fluffy, toasted meringue topping that resists weeping.

Ingredients

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  • 1 (9-inch) unbaked pie crust (buttery homemade 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, lightly beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 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 preferred recipe. Cool the crust completely.
  2. For the lemon custard, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. Reduce heat to low and cook for one minute more.
  4. Remove the saucepan from the heat. In a separate bowl, lightly beat 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 reaches a gentle boil. Boil for one minute. Remove from heat.
  6. Stir in the butter, lemon juice, and lemon zest until the butter melts and is fully incorporated. Pour the hot lemon custard into the cooled, baked pie shell.
  7. For the meringue, place the 4 room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  8. Gradually add the 1/2 cup sugar, one tablespoon at a time, while beating continuously on high speed until stiff, glossy peaks form. Do not overbeat.
  9. Spread the meringue immediately over the hot lemon custard, making sure the meringue touches the edges of the crust all the way around to seal it and prevent shrinking. Create decorative peaks with the back of a spoon.
  10. Bake the pie at 350°F (175°C) for 10 to 15 minutes, or until the meringue peaks are golden brown.
  11. 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 to prevent weeping.

Notes

  • To prevent meringue weeping, make sure your mixing bowl for the egg whites is completely free of grease or yolk residue.
  • For a stable meringue, use cream of tartar and ensure your egg whites are at room temperature before whipping.
  • Serve this pie the same day it is made for the best texture, as the custard can break down if stored too long.

Nutrition

Find it online: https://fooddexterity.com/lemon-meringue-ultimate-homemade-pie/