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Grandma’s Classic Lemon Meringue Pie: The Best From Scratch Recipe

A close-up of a tall slice of lemon meringue pie showing bright yellow filling and fluffy, torched meringue peaks.
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Make the best homemade Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a zesty, tart lemon custard, and a tall, fluffy, stable meringue topping that resists weeping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (buttery homemade preferred)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your favorite recipe until lightly golden. Cool completely.
  2. For the lemon custard, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and bubbles. Boil for one minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the hot sugar mixture into the yolks by pouring a small amount of the hot mixture into the yolks while whisking rapidly. Then, pour the tempered yolk mixture back into the saucepan.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the custard thickens again and comes to a gentle boil. Boil for one minute. Remove from heat.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon custard into the cooled, baked pie shell.
  7. For the fluffy meringue topping, place the room temperature egg whites in a very clean, grease-free mixing bowl. Beat on medium speed until foamy.
  8. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. This step prevents weeping.
  9. Spread the meringue immediately over the hot lemon custard, making sure the meringue touches the edges of the crust all the way around to seal it. This seals the filling and helps stop 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, as rapid cooling can cause the meringue to weep.

Notes

  • To achieve a tall, stable meringue, ensure your egg whites are at room temperature and your bowl and whisk are completely free of any grease or yolk residue.
  • For a showstopping dessert, use the back of a spoon to create dramatic swirls and peaks in the meringue before baking.
  • If you notice any small beads of moisture forming on the meringue after cooling, gently dab them with a paper towel.

Nutrition

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