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Classic Lemon Meringue Pie: A Showstopper Recipe Made Simple

A thick slice of lemon meringue pie showing bright yellow curd, pastry crust, and tall, torched peaks of meringue.
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Make this classic lemon meringue pie from scratch. You get a buttery crust, a bright, tart lemon curd, and a fluffy, stable meringue topping that balances sweet and sour perfectly.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie)
  • 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 unsalted butter
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and blind-bake your 9-inch pie crust according to your preferred recipe. Let it cool completely.
  2. For the lemon curd: In a medium saucepan, whisk together the 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 and bubbles. Cook for one minute more, still stirring. Remove from heat.
  4. Temper the egg yolks: Slowly pour about one cup of the hot sugar mixture into the lightly beaten egg yolks while whisking constantly. This prevents the yolks from scrambling.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat. Cook, stirring constantly, until the curd thickens significantly and just begins to bubble. Do not boil rapidly.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon curd immediately into the cooled, baked pie crust.
  8. For the meringue: In a clean, grease-free bowl, beat the room temperature egg whites with an electric mixer on medium speed until soft peaks form.
  9. Add the cream of tartar and continue beating. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  10. Spread the meringue over the hot lemon curd, making sure the meringue touches the edges of the crust all around to seal it and prevent shrinking. Create decorative peaks 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 too soon, as this can cause the meringue to weep.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl for the egg whites is completely free of any grease or yolk residue.
  • Spread the meringue over the hot curd immediately after pouring the curd into the crust. This helps the meringue adhere better.
  • For a stable curd, cook the cornstarch mixture long enough to fully activate it before tempering the eggs.
  • If you are interested in quick meals that save time, consider using a pre-made crust, though homemade is recommended for the best flavor. This recipe is a great alternative to complex meal planning for a special occasion.

Nutrition

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

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