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The Ultimate Homemade Lemon Meringue Pie: Classic Recipe with Tall, Stable Meringue

A thick slice of lemon meringue pie showing the bright yellow filling and tall, toasted meringue topping.
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Make a showstopping dessert from scratch. This recipe delivers the perfect balance of tart lemon custard, a buttery crust, and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 recipe for your favorite 9-inch Buttery Pie Crust (unbaked)
  • 1 1/2 cups granulated sugar
  • 1/4 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
  • 1 tablespoon lemon zest
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust: Line a 9-inch pie plate with your unbaked crust. Crimp the edges. Chill the crust while you prepare the filling. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Make the lemon custard 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 base: Place the saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the yolks: In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the hot cornstarch mixture into the yolks while whisking constantly to temper them.
  5. Finish the custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the mixture thickens again and just begins to bubble. Do not boil vigorously. Remove from heat immediately.
  6. Add flavor: Stir in the butter, lemon juice, and lemon zest until the butter is melted and incorporated.
  7. Fill the crust: Pour the hot lemon custard into the chilled, unbaked pie crust. Set aside while you prepare the meringue.
  8. Make 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 foamy. Add the cream of tartar and continue beating until soft peaks form.
  9. Sweeten the meringue: Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. This creates your stable meringue.
  10. Top the pie: Spoon the meringue over the hot lemon filling, making sure the meringue touches the crust edge all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake: Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  12. Cool: Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as this can cause weeping.

Notes

  • To prevent a weeping meringue, cool the pie slowly at room temperature for several hours before chilling. Avoid sudden temperature changes.
  • For a truly showstopping dessert, use a kitchen torch to quickly brown the meringue peaks instead of baking the whole pie for the final step.
  • Use fresh lemon juice and zest for the brightest, zesty flavor possible. This is key for a tangy sweet dessert.

Nutrition

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