Print

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

A close-up of a slice of lemon meringue pie showing the bright yellow filling, flaky crust, and tall, torched meringue topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve a showstopping dessert. This recipe delivers the best homemade Lemon Meringue Pie, featuring a buttery crust, a zesty, perfectly set lemon custard, and a tall, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 (9-inch) unbaked Buttery Pie Crust (store-bought or homemade)
  • 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
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare your pie crust: Bake the crust according to package directions or your favorite recipe until lightly golden. Let it cool completely on a wire rack.
  2. Make the Lemon Custard: 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 base: Heat the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for one minute, stirring constantly. Remove from heat.
  4. Temper the yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly drizzle about 1 cup of the hot sugar mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  5. Combine and finish custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat and cook, stirring constantly, until the custard thickens again and just begins to bubble. Do not boil vigorously.
  6. Add flavor: Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter is melted and fully incorporated.
  7. Fill the shell: Pour the hot lemon custard immediately into the cooled, pre-baked pie shell.
  8. Prepare the Meringue Topping: In a clean, grease-free bowl of a stand mixer (or using a hand mixer), beat the 6 room-temperature egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
  9. Sweeten the meringue: Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Continue beating until the meringue is stiff, glossy, and holds firm peaks. This is your fluffy meringue topping.
  10. Top the pie: Spoon the meringue over the hot custard, spreading it completely to touch the inner edge of the crust all the way around. This seals the filling and helps prevent weeping. Create decorative swirls with the back of a spoon.
  11. Bake: Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  12. Cool slowly: Cool the pie completely on a wire rack at room temperature for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight, before slicing. Slow cooling helps set the filling and stabilize the meringue.

Notes

  • To prevent weeping, make sure the meringue completely seals the hot custard edge-to-edge.
  • Use room temperature egg whites for the meringue; they whip up higher and create a more stable structure.
  • For a truly showstopping dessert, use a kitchen torch to brown the meringue peaks instead of baking for the final step.

Nutrition

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