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Grandma’s Classic Lemon Meringue Pie from Scratch

A close-up slice of lemon meringue pie showing thick yellow filling, golden crust, and perfectly toasted meringue peaks.
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Make this classic lemon meringue pie featuring a buttery crust, zesty lemon filling, and a tall, fluffy meringue topping. This recipe focuses on foolproof steps for a tart and sweet showstopper dessert.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for one 9-inch pie)
  • 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. For the lemon 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 boils. Boil for one minute, stirring constantly. Remove from heat.
  4. In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking about one cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot sugar mixture. Return to medium heat. Cook, stirring constantly, until the filling thickens again and bubbles gently. Do not boil vigorously.
  6. Remove the filling from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  8. For the meringue, place the 4 room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  10. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edge of the crust all the way 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. Alternatively, use a kitchen torch to brown the peaks.
  12. 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 weeping meringue, make sure your mixing bowl and whisk attachments are completely free of any grease or fat residue before whipping the egg whites.
  • For a stable filling, ensure you boil the cornstarch mixture for a full minute after it thickens.
  • Cool the pie slowly at room temperature before chilling to help the meringue set without shrinking or weeping.

Nutrition

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