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Grandma’s Classic Lemon Meringue Pie From Scratch

A close-up slice of lemon meringue pie showing bright yellow filling, flaky crust, and tall, toasted meringue peaks.
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Make this classic lemon meringue pie completely from scratch. You get a buttery crust, a zesty lemon custard filling, and a tall, fluffy meringue topping that balances sweet and tart flavors perfectly.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie shell)
  • 1 1/2 cups granulated sugar
  • 1/3 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
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare and bake your pie crust according to your preferred recipe for a 9-inch pie shell. Let it cool completely on a wire rack.
  2. Prepare the Lemon Filling: 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 boils. Let it boil for one minute, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a separate bowl, lightly beat the 3 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to prevent scrambling.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium heat. Cook, stirring constantly, until the filling comes to a boil again. Boil for one minute, stirring well. Remove from heat.
  6. 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. Prepare the Meringue Topping: In a large, clean, grease-free bowl, beat the 4 room-temperature egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form. This step is key for a stable, fluffy 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 swirls 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 the meringue to weep.

Notes

  • To prevent the meringue from weeping (beading moisture), make sure your mixing bowl for the egg whites is completely free of any grease or yolk residue.
  • For a stable filling, ensure the cornstarch mixture boils for the full minute specified to fully activate the starch.
  • To achieve a showstopper dessert, use a kitchen torch to brown the meringue peaks instead of baking, if preferred.

Nutrition

Find it online: https://cheffinity.com/best-lemon-meringue-pie-recipe-from-scratch/