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Grandma’s Classic Lemon Meringue Pie From Scratch

A perfect slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Create a showstopper dessert with this classic homemade Lemon Meringue Pie. You get the perfect balance of tart lemon filling, a buttery crust, and a high, fluffy, toasted meringue topping. This recipe focuses on simple steps to achieve a vibrant, zesty flavor and a stable meringue.

Ingredients

Scale
  • 1 recipe for a 9-inch buttery pie crust (pre-baked)
  • 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
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe until golden brown. Let the crust cool completely on a wire rack.
  2. Prepare 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 filling over medium heat, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, stirring constantly. Remove from heat.
  4. In a small bowl, whisk the 3 egg yolks lightly. Slowly pour about one cup of the hot lemon mixture into the egg yolks while whisking constantly to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot filling. Return the pan to medium heat. Cook, stirring constantly, until the mixture thickens again and bubbles gently. Do not boil.
  6. Remove the pan from the heat. Stir in the butter, lemon juice, and lemon zest until the butter is melted and fully incorporated.
  7. Pour the hot lemon filling immediately into the cooled, pre-baked pie crust.
  8. Prepare the Fluffy Meringue Topping: In a clean, grease-free bowl, beat the 4 room-temperature egg whites with an electric mixer on medium speed until soft peaks form. Add the cream of tartar and continue beating.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form. You should have a stable meringue.
  10. Spread the meringue evenly 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.
  11. Bake the pie in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and beaters are completely free of any grease or egg yolk residue before whipping the egg whites.
  • To prevent the meringue from shrinking, spread it completely over the hot filling, ensuring it seals against the inner edge of the crust.
  • For a more intense lemon flavor, use Meyer lemons if available.

Nutrition

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