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The Ultimate Zesty Lemon Meringue Pie

A close-up slice of lemon pie featuring a thick, bright yellow curd filling and a tall, beautifully toasted meringue topping.
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This recipe delivers a classic, bright, and tangy lemon meringue pie. You achieve a perfectly set, silky lemon filling and a tall, stable meringue topping. It is an elegant dessert that is surprisingly straightforward for the home cook.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 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 butter
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Bake the pie crust according to package directions until lightly golden. Let it cool completely.
  2. 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 significantly and begins to bubble. This takes about 5 to 8 minutes.
  4. Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium heat and cook, stirring constantly, for 2 more minutes. Do not let it boil.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts and is fully incorporated.
  7. Pour the hot lemon filling into the cooled, prebaked pie crust.
  8. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form. This creates your perfect meringue topping.
  9. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  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 truly zesty dessert, use fresh lemon juice only; bottled juice changes the flavor profile.
  • To prevent the meringue from weeping (beading moisture), ensure your mixing bowl and beaters are completely free of any grease or egg yolk residue.
  • If you prefer a less intense browning on the meringue, you can brown it briefly with a kitchen torch instead of baking.

Nutrition

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