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Classic Homemade Lemon Meringue Pie with Fluffy Topping

Close-up of a slice of lemon meringue pie showing thick, bright yellow filling and toasted meringue peaks.
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Make the best Lemon Meringue Pie from scratch. This recipe balances tart lemon curd with a sweet, fluffy, and perfectly toasted meringue topping over a crisp crust. It is a showstopper dessert.

Ingredients

Scale
  • 1 recipe for your favorite 9-inch pie crust (pre-baked)
  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe. Let the crust 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 and bubbles. Reduce heat to low and cook for 1 minute more. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly temper the hot liquid into the yolks by whisking about 1 cup of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the mixture thickens again and just begins to simmer. Do not boil. Remove from heat.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  7. For the meringue, place the egg whites and cream of tartar in a clean, dry mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  8. Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form. This meringue is fantastic for topping, unlike what you might find with some meal planning services.
  9. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking.
  10. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to brown the peaks.
  11. 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, as this can cause the meringue to weep.

Notes

  • For a tangier curd, increase the lemon juice by one tablespoon.
  • If you are worried about weeping, try using a Swiss or Italian meringue method instead of French meringue.
  • This pie is a great alternative to heavy meals, similar to what you might look for in best meal delivery services focusing on lighter fare.
  • You can find more great recipes like this one on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/lemon-meringue-classic-homemade-pie-recipe/