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Grandma’s Classic Lemon Meringue Pie From Scratch

A close-up slice of bright yellow lemon meringue pie with tall, perfectly browned meringue peaks.
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Make this classic lemon meringue pie from scratch. It features a buttery crust, a zesty lemon custard filling, and a tall, fluffy meringue topping.

Ingredients

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  • 1 recipe for Buttery Pie Crust (9-inch, unbaked)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your preferred recipe. 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 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 temper the yolks by whisking about one 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 to medium heat and cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil.
  6. Remove the filling from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling into the cooled, unbaked pie crust.
  8. For the fluffy meringue topping, place the 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. Increase the speed to high and beat until stiff, glossy peaks form. This creates a stable meringue.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the crust edge all around to prevent shrinking. Create decorative peaks.
  11. Bake immediately in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. This helps the filling set properly and prevents weeping.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and whisk attachments are completely free of any grease or fat residue before beating the egg whites.
  • For a showstopper dessert, use a kitchen torch to brown the meringue peaks instead of baking if you prefer a softer filling.
  • Use fresh lemon juice for the best zesty flavor in your lemon curd.

Nutrition

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