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This classic lemon meringue pie has a flaky, buttery pie crust filled with a bright, tangy lemon filling and topped with a tall, toasted cloud of glossy meringue. Sweet, tart, and beautifully golden, it is a timeless American dessert that is perfect for spring gatherings, holidays, and Sunday dinners.

Ingredients

  • 1 9-inch pie crust, homemade or store-bought, fully blind-baked and cooled
  • 1 1/4 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks (reserve the whites for the meringue)
  • 1/2 cup fresh lemon juice (from 3 to 4 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter, cubed
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Bake the pie crust at 400°F (200°C) with parchment and pie weights for 15 minutes. Remove the weights and bake for 8 to 10 minutes more until deep golden brown. Cool completely, then reduce the oven temperature to 350°F (175°C).
  2. Make the filling: In a medium saucepan, whisk together 1 1/4 cups sugar, the cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to boil. Let it bubble for 1 minute, then remove from the heat.
  4. In a separate bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot mixture into the yolks while whisking constantly to temper them.
  5. Pour the tempered yolks back into the saucepan and cook over medium heat, whisking constantly, for 2 minutes until very thick.
  6. Remove from the heat and whisk in the lemon juice, lemon zest, and butter until smooth. Keep the filling hot while you make the meringue.
  7. Make the meringue: In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, then beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes. Beat in the vanilla.
  8. Pour the hot filling into the cooled crust. Immediately spread the meringue over the hot filling, making sure it touches the crust all the way around to seal the edges and prevent shrinking.
  9. Swirl the meringue into decorative peaks with the back of a spoon.
  10. Bake at 350°F (175°C) for 12 to 15 minutes, until the meringue is golden brown.
  11. Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours until completely chilled and set.
  12. Slice with a hot, dry knife, wiping the blade clean between slices, and serve chilled.

Notes

  • Spread the meringue over the filling while it is still hot. This helps cook the underside of the meringue and prevents weeping.
  • Make sure the bowl and beaters are completely clean and free of grease, or the egg whites will not whip to stiff peaks.
  • Use room-temperature egg whites for the best volume.
  • Spread the meringue all the way to the edges of the crust so it seals and does not shrink while baking.
  • Use fresh lemon juice for the brightest flavor. Bottled juice can taste flat.
  • Humidity can cause meringue to weep, so this pie is best made on a dry day.
  • Store loosely covered in the refrigerator for up to 2 days. The meringue is best the day it is made.
  • This pie is not recommended for freezing, as the meringue and filling change texture when thawed.
  • For a clean slice, dip the knife in hot water and wipe it dry between cuts.

Nutrition

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