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The Ultimate No-Fail Lemon Meringue Pie Recipe: Tall, Stable Meringue Every Time

A tall, perfect slice of lemon meringue pie showing a thick layer of bright yellow curd and high, toasted meringue peaks.
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I am so glad you are here. This recipe gives you a classic lemon meringue pie with a buttery crust, intensely tangy lemon filling, and a mile-high, fluffy meringue topping that resists weeping. This is the best lemon meringue pie from scratch you will make.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (enough for one 9-inch pie shell)
  • 1 1/2 cups granulated sugar, divided
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, reserved from meringue
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 large egg whites, at room temperature

Instructions

  1. Prepare and bake your 9-inch pie crust according to your preferred recipe. Let the crust cool completely on a wire rack.
  2. For the Tangy Lemon Filling: In a medium saucepan, whisk together 1 cup of the sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a small bowl, whisk the 4 egg yolks. Slowly whisk about 1 cup of the hot sugar mixture into the egg yolks to temper them.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat. Cook, stirring constantly, until the mixture thickens again and bubbles gently. Do not boil. This takes about 1 minute.
  6. Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter melts and the filling is smooth.
  7. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  8. For the Fluffy Meringue Topping: In a large, clean, grease-free bowl, beat the 6 room-temperature egg whites with an electric mixer on medium speed until soft peaks form.
  9. Gradually add the remaining 1/2 cup of sugar, about 1 tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. This is the secret to a tall meringue.
  10. Immediately spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around to prevent shrinking. Create decorative swirls and peaks 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 weeping.

Notes

  • To prevent weeping, make sure your mixing bowl and beaters are completely free of any grease or fat before whipping the egg whites.
  • Use room temperature egg whites; they whip up higher and create a more stable meringue structure.
  • Spread the meringue all the way to the edge of the crust to seal the filling and prevent the meringue from shrinking away from the edges as it cools.
  • Cool the pie slowly at room temperature before chilling to help stabilize the meringue.

Nutrition

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

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