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Grandma’s Classic Lemon Meringue Pie Recipe

A tall slice of lemon meringue pie showing thick yellow curd and fluffy, toasted meringue peaks.
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Make this classic lemon meringue pie from scratch. It balances a tart, zesty lemon filling with a sweet, fluffy meringue topping over a buttery crust. This recipe focuses on achieving a stable meringue.

Ingredients

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  • 1 recipe for a 9-inch buttery pie crust (pre-baked)
  • 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
  • 4 large egg whites, room temperature
  • 1/4 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. Let the crust cool completely.
  2. For the lemon filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually stir in the cold water.
  3. Cook the mixture over medium heat, stirring constantly until it thickens and boils. Boil for one minute, stirring constantly. Remove from heat.
  4. Temper the egg yolks by slowly whisking about 1 cup of the hot sugar mixture into the lightly beaten egg yolks.
  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 just begins to bubble. Do not boil.
  6. Remove the filling from the heat. Stir in the lemon juice and lemon zest. Pour the hot lemon filling immediately into the cooled, pre-baked pie crust.
  7. 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.
  8. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. This step is key for a stable meringue.
  9. 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. This helps prevent meringue weeping.
  10. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  11. 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 weeping meringue, make sure your mixing bowl for the egg whites is completely free of grease or yolk residue.
  • For a showstopper dessert, use the back of a spoon to create dramatic swirls and peaks in your meringue before baking.
  • If you are worried about the filling being runny, ensure you boil the cornstarch mixture for the full minute as directed.
  • This recipe is perfect for spring baking or summer gatherings.

Nutrition

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