Print

The Ultimate Homemade Lemon Meringue Pie Recipe (From Scratch with Tall, Stable Meringue)

A close-up of a perfect slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a zesty, tart lemon custard filling, and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (buttery homemade crust recommended)
  • 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
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare your pie crust and bake it according to your preferred recipe until lightly golden. Let it cool completely.
  2. For the Lemon Custard: 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 mixture over medium heat, stirring constantly, until it thickens significantly and bubbles. Cook for one minute more, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot cornstarch mixture into the yolks while whisking rapidly. This prevents the yolks from scrambling.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat and cook, stirring constantly, until the filling comes to a full boil and thickens again. Boil for one minute. Remove from heat.
  6. Stir in the butter, lemon juice, and lemon zest until the butter is melted and the filling is smooth.
  7. Pour the hot lemon custard immediately into the cooled, pre-baked pie crust.
  8. For the Fluffy Meringue Topping: In a large, clean, grease-free bowl, beat the 6 room temperature egg whites with an electric mixer on medium speed until soft peaks form.
  9. Add the cream of tartar and continue beating. 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 over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative peaks with the back of a spoon.
  11. Bake the pie at 350°F (175°C) for 10 to 15 minutes, or until the meringue peaks are 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 too soon to prevent weeping.

Notes

  • To prevent meringue weeping, make certain your mixing bowl and beaters are completely free of grease or fat before whipping the egg whites.
  • For a stable meringue, ensure the lemon filling is hot when you spread the meringue over it. This helps ‘glue’ the meringue to the filling.
  • Use fresh lemon juice for the brightest, zesty flavor in your lemon curd.

Nutrition

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