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Grandma’s Classic Lemon Meringue Pie From Scratch

A close-up of a slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Make this classic lemon meringue pie with a buttery crust, zesty lemon custard filling, and a tall, fluffy meringue topping. This recipe focuses on simple steps for a perfect, non-weeping result.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (buttery homemade recommended)
  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe until lightly golden. Set aside to cool.
  2. For the 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 boils. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, lightly beat the 4 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 sugar mixture. Cook over medium heat, stirring constantly, until the filling thickens again and just begins to bubble. 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, pre-baked pie crust.
  8. For the meringue, place the 6 room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. This prevents weeping.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around to seal it. Create swirls on top with the back of a spoon.
  11. Bake at 350°F (175°C) 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. Avoid placing it in the refrigerator immediately to prevent the meringue from weeping.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl and beaters are completely free of any grease or fat residue.
  • Use fresh lemon juice and zest for the brightest flavor.
  • For a truly showstopping dessert, use a kitchen torch to brown the meringue peaks instead of baking.
  • Cool the pie slowly at room temperature before chilling to help stabilize the filling and meringue.

Nutrition

Find it online: https://mdlatdmm.com/classic-lemon-meringue-pie-recipe/