Description
Make the best homemade lemon meringue pie from scratch. This recipe delivers a buttery crust, a zesty, tart lemon custard filling, and a fluffy, high meringue topping that resists weeping.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (buttery homemade 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
- 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
- Prepare and partially bake your 9-inch pie crust according to your favorite buttery pie crust recipe. Bake at 375°F (190°C) for 10-12 minutes until lightly golden. Let cool slightly.
- Make the Lemon Custard Filling: In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
- Temper the egg yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
- Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium heat. Cook, stirring constantly, until the filling thickens again and bubbles slowly. Do not boil rapidly.
- Remove the filling from the heat. Stir in the fresh lemon juice, lemon zest, and butter until the butter melts completely.
- Pour the hot lemon custard immediately into the partially baked pie shell.
- Make the Fluffy Meringue Topping: In a clean, grease-free mixing bowl, beat the 4 room temperature egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar.
- Increase the speed to high and gradually beat in the 1/2 cup of sugar, one tablespoon at a time, until stiff, glossy peaks form. The meringue should hold its shape firmly.
- Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all the way around. This helps prevent the meringue from shrinking or weeping. Create decorative swirls with the back of a spoon.
- Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
- 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
- For a no-weeping meringue tip, make sure your mixing bowl and whisk attachments are completely free of any grease or fat before whipping the egg whites.
- To achieve a tall, stable meringue, use room temperature egg whites and add the cream of tartar for structure.
- Cooling the pie slowly at room temperature before chilling helps the custard set properly and keeps the meringue stable.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg