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Lemon Meringue Pie

Sweet, tangy, and piled high with fluffy meringue, this Lemon Meringue Pie is the kind of showstopper dessert that makes everybody gather around the table a little faster. With a buttery homemade crust, silky lemon filling, and cloud-like topping, it’s surprisingly approachable when you take it one step at a time.
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Prep Time 6 hours
Cook Time 1 hour 10 minutes
Total Time 7 hours 10 minutes
Servings: 1 9-inch pie
Ingredients Method Notes

Ingredients
  

  • 1 homemade pie crust
  • 5 large egg yolks use the whites in the meringue below
  • 1 1/3 cups water 320ml
  • 1 cup granulated sugar 200g
  • 1/3 cup cornstarch 38g
  • 1/4 teaspoon salt
  • 1/2 cup fresh lemon juice 120ml
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter softened to room temperature
  • 5 large egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar 100g
  • 1/8 teaspoon salt

Method
 

  1. Prepare the pie dough ahead of time and chill it in the refrigerator for at least 2 hours before rolling out and blind baking.
  2. Preheat the oven to 375°F (190°C) and adjust the oven rack to the lowest position.
  3. Partially blind bake the pie crust in a 9-inch pie dish and crimp or flute the edges.
  4. Reduce the oven temperature to 350°F (177°C).
  5. Whisk the egg yolks together in a medium bowl or liquid measuring cup and set aside.
  6. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.
  7. Cook the filling mixture until thickened and bubbling, then reduce the heat to low.
  8. Slowly stream a few spoonfuls of warm lemon mixture into the egg yolks while whisking constantly.
  9. Slowly whisk the tempered egg yolk mixture back into the saucepan.
  10. Return the heat to medium and cook until the filling is thick and large bubbles begin bursting at the surface.
  11. Remove the saucepan from the heat and whisk in the softened butter.
  12. Spread the warm filling into the partially baked crust.
  13. Beat the egg whites and cream of tartar together on medium speed for 1 minute using a handheld mixer or stand mixer fitted with a whisk attachment.
  14. Increase to high speed and beat until soft peaks form, about 4 more minutes.
  15. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
  16. Spread the meringue over the warm filling and make decorative peaks with the back of a spoon if desired.
  17. Spread the meringue all the way to the crust edges.
  18. Bake the pie on the lowest oven rack for 20–25 minutes.
  19. Tent foil loosely over the pie if the meringue browns too quickly.
  20. Remove the pie from the oven and cool on a wire rack at room temperature for 1 hour.
  21. Refrigerate the pie for 4 hours before slicing and serving.

Notes

Store leftover Lemon Meringue Pie covered in the refrigerator and enjoy it the first day for the best texture. The pie crust dough can be made ahead and frozen for up to 3 months. Serve slices with fresh berries, coffee, or iced tea.