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Classic Lemon Meringue Pie

A perfect slice of classic lemon pie showing bright yellow filling and tall, toasted meringue topping.
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Make a classic, tart lemon meringue pie featuring a buttery crust, a smooth, zesty lemon filling, and a tall, perfectly browned meringue topping.

Ingredients

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  • 1 unbaked 9-inch pie crust (buttery crust pie)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (zesty citrus pie)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). Bake the pie crust according to package directions or until lightly golden. Cool completely.
  2. In a medium saucepan, whisk together 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 to medium heat and cook, stirring constantly, for 1 minute more. Do not boil.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. This creates the lemon pie filling.
  7. Pour the hot filling into the cooled, pre-baked pie crust.
  8. To make the perfect meringue topping tutorial: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue over the hot lemon filling, making sure to seal the meringue completely to the edges of the crust to prevent shrinking.
  10. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack for at least 3 hours before slicing to allow the filling to set properly.

Notes

  • For a creamy lemon pie texture, do not overcook the filling after adding the yolks.
  • Use fresh lemon juice for the best tangy lemon treat flavor.
  • If you prefer a graham cracker crust pie, substitute the baked pastry crust with a graham cracker crust made from 1 1/2 cups crumbs, 1/4 cup sugar, and 6 tablespoons melted butter.

Nutrition

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