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

A perfect slice of lemon meringue pie showing thick yellow curd and toasted meringue peaks.
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This is the classic, homemade Lemon Meringue Pie recipe you need. You get a buttery crust, a zesty, tart lemon custard, and a tall, fluffy, toasted meringue topping. We focus on tips to prevent weeping.

Ingredients

Scale
  • 1 (9-inch) unbaked Buttery Pie Crust (use your favorite recipe)
  • 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
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare your crust: Bake the 9-inch pie crust according to your recipe’s instructions for blind baking 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 mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. Cook for 1 minute more, stirring.
  4. Remove the saucepan from the heat. In a separate small bowl, whisk the egg yolks lightly. Temper the yolks by slowly pouring about 1 cup of the hot sugar mixture into the yolks while whisking constantly.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium heat. Cook, stirring constantly, until the custard thickens again and just begins to bubble. Do not boil. Remove from heat immediately.
  6. Stir in the butter, lemon juice, and lemon zest until the butter is melted and the mixture is smooth.
  7. Pour the hot lemon custard into the cooled, pre-baked pie crust. Set aside while you make the meringue.
  8. Make the Fluffy Meringue Topping: In a very clean, grease-free bowl of a stand mixer (or using a hand mixer), beat the 4 room-temperature egg whites and cream of tartar on medium speed until soft peaks form.
  9. Gradually add the 6 tablespoons of sugar, about 1 tablespoon at a time, while beating continuously. Increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. This is your no-weeping meringue base.
  10. Spread the meringue over the hot lemon custard, making sure the meringue touches the edges 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 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. Avoid placing it in the refrigerator too soon, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping: Make sure the meringue is spread completely to the edge of the crust, sealing the filling. Also, cool the pie slowly at room temperature before chilling.
  • For a taller meringue, ensure your egg whites are at room temperature and your mixing bowl is completely free of any grease or egg yolk residue.
  • Use fresh lemon juice for the best zesty flavor in your custard.

Nutrition

Find it online: https://delishdiarist.com/ultimate-homemade-lemon-meringue-pie-recipe/