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The Ultimate Classic Lemon Meringue Pie Recipe

A close-up of a thick slice of bright yellow lemon pie topped with fluffy, torched meringue.
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Bake the best lemon pie! This recipe delivers a perfectly tangy lemon filling, a buttery crust, and a towering, sweet meringue topping. It is a refreshing citrus dessert for any gathering.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (buttery crust pie)
  • 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
  • 1/2 cup fresh lemon juice (zesty citrus pie)
  • 2 tablespoons butter
  • 1 teaspoon lemon zest
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). Bake the pie crust according to package directions or your favorite recipe until lightly golden. Let it cool completely.
  2. For the lemon pie 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 mixture over medium heat, stirring constantly, until it thickens and bubbles. Cook for 1 minute more, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a small bowl, whisk a small amount of the hot filling mixture into the beaten egg yolks. Then, slowly pour the yolk mixture back into the saucepan, whisking constantly.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil. This step is key for how to make lemon pie filling set.
  6. Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter melts. Pour the hot filling into the cooled, baked pie crust.
  7. For the perfect meringue topping tutorial: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form. Add the cream of tartar during the last minute of beating.
  8. Spread the meringue evenly over the hot filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  9. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
  10. Cool the lemon pie completely on a wire rack at room temperature for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • For a brighter, tangier treat, use fresh lemon juice only; bottled juice changes the flavor profile.
  • If you prefer a quick lemon dessert, consider making a no bake lemon pie variation using sweetened condensed milk instead of the cooked filling.
  • To prevent weeping in the meringue, make sure your egg whites are at room temperature before whipping.

Nutrition

Find it online: https://kitchenuser.net/best-lemon-pie-recipe-ultimate-classic/