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

Close-up of a lemon meringue tart cut in half, showing bright yellow filling and toasted meringue peaks.
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Make a classic, showstopping lemon meringue pie completely from scratch. This recipe balances a buttery crust, a zesty lemon custard filling, and a tall, fluffy, non-weeping meringue topping.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for one 9-inch pie shell)
  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and fully bake the 9-inch pie crust according to your preferred recipe. Let the crust cool completely on a wire rack.
  2. For the Lemon Filling: In a medium saucepan, whisk together the 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 begins to bubble. Reduce heat to low and cook for 1 minute, still stirring.
  4. Remove the saucepan from the heat. In a separate small bowl, whisk the egg yolks lightly. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper the eggs.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium-low heat. Cook, stirring constantly, for 2 minutes until the filling thickens again. Do not boil.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling immediately into the cooled, pre-baked pie crust.
  8. For the Meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites on medium speed until foamy.
  9. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition.
  10. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  11. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around to seal it and prevent shrinking. Create decorative swirls with the back of a spoon.
  12. Bake the pie in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are golden brown.
  13. 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 the meringue from weeping (beading moisture), make sure your mixing bowl and whisk are completely free of any grease or egg yolk residue.
  • Spread the meringue all the way to the edge of the crust to seal the filling. This stops steam from escaping and causing the meringue to shrink or weep.
  • Cool the pie slowly at room temperature for several hours before chilling. Rapid temperature changes cause the filling to contract, pulling away from the meringue.
  • Use fresh lemon juice for the best zesty flavor; bottled juice changes the taste profile.

Nutrition

Find it online: https://hearthbite.com/lemon-meringue-pie-recipe-from-scratch/