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Classic Lemon Meringue Pie: Tart Custard and Fluffy Topping

A perfect slice of lemon meringue pie showing thick, torched meringue over bright yellow curd in a flaky crust.
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Make a showstopping dessert with this recipe for classic lemon meringue pie. You get a buttery crust, a zesty, tart lemon custard filling, and a tall, fluffy meringue topping.

Ingredients

Scale
  • 1 recipe for 9-inch Buttery Pie Crust (pre-baked)
  • 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 your 9-inch pie crust and bake it according to your recipe instructions until golden brown. Let the crust cool completely.
  2. For the lemon custard filling, 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 1 minute more.
  4. Remove the saucepan from the heat. Slowly temper the egg yolks by whisking a small amount of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan, whisking constantly.
  5. Return the saucepan to medium-low heat. Cook, stirring constantly, until the custard thickens again, about 2 minutes. 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 custard immediately into the cooled, pre-baked pie crust.
  8. For the meringue topping, place the room temperature egg whites in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  9. Gradually add the 1/2 cup of sugar, one tablespoon at a time, while beating continuously. Add the cream of tartar. Increase speed to high and beat until stiff, glossy peaks form.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the inside edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  12. Cool the pie completely on a wire rack for at least 4 hours before slicing. This helps the filling set properly.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl and whisk are completely free of any grease or fat before whipping the egg whites.
  • For a showstopping dessert, use a kitchen torch to brown the meringue peaks if you prefer not to bake it a second time.
  • If you are interested in meal planning for desserts, this recipe pairs well with light spring or summer meals.

Nutrition

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