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Classic Homemade Lemon Meringue Pie Recipe

A close-up of a slice of lemon meringue pie showing bright yellow curd and tall, toasted meringue peaks.
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Make this classic Lemon Meringue Pie from scratch. It balances a tart lemon custard filling with a buttery crust and a fluffy, toasted meringue topping. This recipe focuses on techniques for a stable meringue.

Ingredients

Scale
  • 1 pre-baked 9-inch pie crust (buttery pie crust tutorial recommended)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (zesty lemon dessert flavor)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare 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.
  2. Cook the mixture over medium heat, stirring constantly until it thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  3. In a separate bowl, whisk the egg yolks. Slowly temper the hot sugar mixture into the yolks, pouring in a thin stream while whisking the yolks continuously.
  4. Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil for 1 minute. Remove from heat.
  5. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon filling into the pre-baked pie crust.
  6. Prepare the meringue: In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  7. Gradually add the 1/2 cup of sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form (how to make perfect meringue).
  8. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to seal it. This helps prevent weeping.
  9. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is golden brown.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing to set the filling.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and whisk attachments are completely free of grease or water.
  • Use hot filling when adding the meringue to help stabilize the base layer.
  • For a showstopper dessert, use a kitchen torch to brown the meringue peaks if you prefer not to bake it longer.

Nutrition

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