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The Ultimate Homemade Lemon Meringue Pie: A Showstopping Dessert From Scratch

A perfect slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Make the best Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a zesty lemon custard filling, and a tall, fluffy, toasted meringue topping that resists weeping. This classic dessert is perfect for spring, summer, or any special gathering.

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
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your favorite recipe until lightly golden. Cool completely.
  2. For the lemon custard, 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 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, lightly beat the 4 egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the custard thickens again and just begins to bubble. Do not boil again. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon custard into the cooled, pre-baked pie shell.
  7. For the fluffy meringue topping, place the 6 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.
  8. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. This is your no weeping meringue base.
  9. Spread the meringue evenly over the hot custard, making sure the meringue touches the inside edge of the crust all the way around to prevent shrinking. Create decorative swirls on top.
  10. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent meringue weeping, make sure your mixing bowl for the egg whites is completely free of any grease or yolk.
  • For a stable meringue, ensure your oven temperature is correct and bake until the meringue is set and lightly browned.
  • This pie is best served the day it is made for the best texture contrast between the crust and the filling.

Nutrition

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