Description
This Classic Lemon Meringue Pie combines a flaky homemade crust, a tangy lemon curd filling, and a cloudlike meringue topping for a dessert that’s as stunning as it is delicious. It’s a perfect balance of textures and flavors, ideal for holidays, gatherings, or simply celebrating the beauty of fresh lemons.
Ingredients
Scale
Homemade Pie Crust
- 1 9-inch pre-baked pie crust (see note below for homemade version)
Lemon Filling
- 5 large egg yolks (reserve whites for meringue)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Make sure your pie crust is fully baked and cooled before filling.
- Prepare the lemon filling. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in water and bring to a gentle boil over medium heat. Continue whisking until the mixture thickens and becomes translucent (about 5–7 minutes).
- Temper the yolks. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture into the yolks, whisking constantly, then pour the tempered yolks back into the saucepan.
- Add lemon flavor. Stir in lemon juice, zest, and butter. Continue whisking until smooth and thick. Remove from heat and immediately pour the filling into your pre-baked crust.
- Make the meringue. In a clean bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Assemble the pie. Spread the meringue over the hot filling, making sure to seal all edges to prevent shrinking. Use the back of a spoon to create swirls or peaks.
- Bake. Place the pie in the preheated oven and bake for 20–25 minutes, or until the meringue is lightly golden.
- Cool and chill. Let the pie cool completely at room temperature, then refrigerate for at least 3 hours before slicing.
Notes
For best results, ensure the filling is hot when topping with meringue—this helps “cook” the bottom of the meringue and prevents separation. Active time: 40 minutes; Passive time: 30 minutes.