Print

The Best Homemade Lemon Meringue Pie: Tangy Filling and Fluffy Topping

A close-up of a lemon meringue pie cut in half, showing the bright yellow filling and tall, toasted meringue peaks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert with this classic recipe for homemade lemon meringue pie. You achieve a deeply tangy lemon filling and a tall, stable, beautifully browned meringue topping. This recipe delivers bakery-style elegance with approachable steps for the home cook.

Ingredients

Scale
  • 1 recipe for 9-inch pie crust (blind-baked)
  • 1 cup granulated sugar for filling
  • ¼ cup cornstarch
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 ½ cups cold water
  • 4 large egg yolks, lightly beaten
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar for meringue

Instructions

  1. Prepare your 9-inch pie crust and blind-bake it according to your preferred method. Let the baked crust cool completely on a wire rack.
  2. For the tangy lemon filling, whisk together 1 cup sugar, cornstarch, flour, 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 comes to a boil. Boil for one minute, stirring constantly, then remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the hot liquid into the yolks by whisking in about half a cup of the hot mixture first, then slowly pour the tempered yolk mixture back into the saucepan while whisking constantly.
  5. Return the saucepan to medium-low heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot, zesty lemon filling into the cooled, pre-baked pie crust.
  7. To make the fluffy meringue topping, place the 4 egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  8. Gradually add the ½ cup of sugar, one tablespoon at a time, beating continuously. Increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks.
  9. Spread the meringue immediately over the hot lemon filling, ensuring the meringue touches the edges of the crust all the way around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake the pie in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are lightly golden brown. Alternatively, use a kitchen torch to brown the meringue.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For a stable meringue that resists weeping, make sure your mixing bowl and whisk attachments are completely free of any fat or grease.
  • Use fresh lemon juice for the brightest flavor; bottled juice changes the final taste.
  • If you are making this ahead of time, wait to top the pie with meringue until just a few hours before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-lemon-meringue-pie-recipe/