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Classic Lemon Meringue Pie Recipe

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This Classic Lemon Meringue Pie features a buttery homemade crust filled with a silky, tangy lemon custard topped with a fluffy, glossy meringue. The pie balances tartness and sweetness perfectly, with a crisp crust and a lightly browned, decorative meringue topping. Ideal for a refreshing dessert that is as beautiful as it is delicious.

Ingredients

Pie Crust

  • Homemade pie crust (enough for 9-inch pie)

Filling

  • 5 large egg yolks (reserve whites for meringue)
  • 1 and 1/3 cups (320 ml) water
  • 1 cup (200 g) granulated sugar
  • 1/3 cup (38 g) cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) fresh lemon juice
  • 1 Tablespoon lemon zest
  • 2 Tablespoons (28 g) unsalted butter, softened to room temperature

Meringue

  • 5 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100 g) granulated sugar
  • 1/8 teaspoon salt

Instructions

  1. Prepare the Pie Crust: It’s best to prepare your homemade pie dough the night before to allow it to chill in the refrigerator for at least 2 hours. This rest time helps to develop a tender crust that’s easier to roll out and shape.
  2. Blind Bake the Crust: Preheat your oven to 375°F (190°C) and adjust the rack to the lowest position. Line your 9-inch pie dish with the rolled-out crust and crimp or flute the edges decoratively. Blind bake the crust—meaning bake it partially with pie weights or dried beans to prevent puffing—until set but not browned, preparing it to hold the lemon filling without becoming soggy.
  3. Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) after blind baking, to prepare for baking the final pie with filling and meringue.
  4. Make the Lemon Filling: In a medium saucepan over medium heat, whisk together water, granulated sugar, cornstarch, salt, fresh lemon juice, and lemon zest. Initially, the mixture will be thin and cloudy, but after approximately 6 minutes it will thicken and bubble. Whisk frequently to avoid clumps and sticking, then reduce heat to low.
  5. Temper the Egg Yolks: In a separate bowl, whisk the 5 reserved egg yolks together. Very slowly add a few spoonfuls of the warm lemon mixture to the yolks while whisking constantly—this gradually raises the yolks’ temperature and prevents curdling. Then slowly whisk the yolk mixture back into the saucepan with the lemon mixture. Return heat to medium and cook until thickened and large bubbles pop on the surface.
  6. Finish and Fill: Remove the filling from heat and whisk in the softened butter until smooth. Pour this warm lemon filling into the pre-baked pie crust. Keep the filling warm as it helps the meringue adhere and prevents separation.
  7. Make the Meringue: Using a handheld or stand mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute. Increase speed to high and continue until soft peaks form (about 4 minutes). Gradually add sugar and salt, then beat on high until glossy stiff peaks form (about 2 more minutes). Spread the meringue evenly over the warm lemon filling, making sure it touches the crust edges to seal. Create decorative peaks with the back of a spoon if desired.
  8. Bake the Pie: Place the pie on the lowest oven rack and bake at 350°F (177°C) for 20-25 minutes until the meringue is nicely browned. If the meringue browns too quickly, tent lightly with foil to prevent burning.
  9. Cool and Chill: Remove the pie from the oven and transfer to a wire rack to cool at room temperature for 1 hour. Once cooled, refrigerate the pie for at least 4 hours to set properly before slicing and serving.
  10. Storage: Store leftover pie covered in the refrigerator. For best taste and texture, enjoy within the first day, as the meringue tends to weep and separate over time.

Notes

  • Make the pie crust a day in advance and chill well to ensure a flaky, tender crust.
  • Be careful when tempering the egg yolks to avoid scrambling; add the warm lemon mixture slowly while whisking constantly.
  • Spread meringue all the way to the edge of the crust to seal in the lemon filling and prevent weeping.
  • If meringue browns too fast, tent a piece of foil over the pie without touching the meringue.
  • Lemon meringue pie is best eaten fresh on day 1 for optimal meringue texture.

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