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The Ultimate No-Fail Lemon Meringue Pie: Tall, Zesty Custard, and Weep-Proof Meringue

Close-up of a single serving lemon meringue pie showing the bright yellow filling and tall, toasted meringue peaks.
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This recipe guides you through creating a classic lemon meringue pie from scratch, featuring a buttery crust, intensely zesty lemon custard, and a mile-high, stable meringue topping that resists weeping. It is a showstopping dessert designed for reliable success.

Ingredients

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  • 1 recipe for Homemade Flaky Crust (9-inch pie shell, 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 (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 your 9-inch pie crust and bake it according to your preferred recipe until golden brown. Let the baked crust cool completely on a wire rack.
  2. For the zesty 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 significantly and comes to a boil. Boil for one minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly drizzle about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper the eggs.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again and bubbles gently. Do not boil.
  6. Remove the pan from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling immediately into the cooled, baked pie crust.
  8. For the tall meringue topping, place the room temperature egg whites in a clean, grease-free mixing bowl. Beat on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
  9. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. This creates the no-weep meringue.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the inner edge of the crust all the way around to prevent shrinking. Create decorative peaks with the back of a spoon.
  11. 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.
  12. 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 weeping.

Notes

  • To achieve a truly stable, no-weep meringue, make sure your mixing bowl and whisk attachments are completely free of any grease or egg yolk residue.
  • Pour the hot filling into the crust before topping with meringue; this helps seal the filling and prevents the meringue from sliding off.
  • For a showstopping presentation, use a kitchen torch to toast the meringue peaks instead of baking.

Nutrition

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