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Grandma’s Classic Lemon Meringue Pie From Scratch

A close-up slice of lemon meringue pie showing bright yellow curd, flaky crust, and tall, torched meringue.
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Make this classic lemon meringue pie with a buttery crust, zesty lemon filling, and a high, fluffy meringue topping. This recipe focuses on simple steps for a tart and sweet showstopper dessert.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie plate)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 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
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your preferred recipe. Cool completely.
  2. 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.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the 3 egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling comes to a boil again. Boil for 1 minute. Remove from heat.
  6. Stir in the lemon juice, lemon zest, and 2 tablespoons of butter until the butter melts completely. Pour the hot lemon filling into the cooled, baked pie crust.
  7. Prepare the Meringue: In a clean, grease-free bowl, beat the 4 room temperature egg whites with an electric mixer until soft peaks form. Add the cream of tartar.
  8. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form. Do not overbeat.
  9. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  11. 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 help prevent weeping.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and whisk attachments are completely free of any grease or fat before whipping the egg whites.
  • For a more stable meringue, use the hot filling immediately after pouring it into the crust, then top with the meringue.
  • Slice the pie using a sharp knife dipped in hot water between cuts for clean servings.

Nutrition

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