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Lemon Meringue Pie
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Impressive lemon meringue pie with tart lemon custard and billowy meringue topping.
Ingredients:
  • 1 (9-inch) frozen pie crust (see pie crust recipe for instructions to make your own, use a deep-dish pie crust if store-bought)
  • For the lemon filling:
  • 5 large egg yolks
  • 6 tablespoons cornstarch
  • 1 1/3 cup (266 g) sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons unsalted butter
  • For the meringue:
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
  • 1/2 cup plus 2 tablespoons (128 g) sugar
  • 5 large egg whites, at room temperature
  • 1/2 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 375°F.
  • For store-bought crust: Follow package instructions to pre-bake. For homemade crust: Line frozen shell with foil, add pie weights, bake for 20 mins. Remove foil and weights, poke with fork, bake for 15 mins until lightly browned. Set aside.
  • Prepare the lemon filling: Beat the egg yolks in a medium bowl and set aside. In a medium saucepan, combine 6 tablespoons of cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, then bring to a boil over medium heat while whisking constantly. Let it simmer until thickened, about 1-2 minutes. Take a spoonful of the mixture and mix it into the beaten egg yolks to temper them, then gradually incorporate more until half of the mixture is used. Return the egg mixture to the pan, bring back to a boil over medium-high heat while stirring constantly, and cook for 3 to 4 minutes. Remove from heat and stir in lemon juice, lemon zest, and butter.
  • Lower the oven temperature to 325°F.
  • To make the cornstarch mixture for the meringue, whisk together 1 tablespoon of cornstarch and 1/3 cup of cold water in a small saucepan until the cornstarch dissolves. Heat on medium, whisk until the mixture bubbles and thickens, then remove from heat and set aside.
  • Combine 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar by whisking them together; set aside. (If you don't have cream of tartar, you can use a teaspoon of white vinegar in the next step with the vanilla.)
  • Prepare the meringue: In the bowl of your mixer, combine egg whites and 1/2 teaspoon vanilla extract. Start beating on low, gradually increasing to medium speed until frothy. Slowly add sugar and cream of tartar, one spoonful at a time. Beat until soft peaks form. Gradually add cornstarch water mixture one spoonful at a time while beating. Increase speed to high, beat until stiff peaks form. Avoid over-beating for a smooth meringue.
  • Reheat the lemon filling until bubbling hot. Pour the piping hot filling into the pre-baked pie shell, ensuring even distribution. This ensures the meringue will adhere properly.
  • Spread the meringue evenly over the pie, ensuring it attaches to the crust with no gaps. Fill the center with more meringue and create peaks using the back of a spoon.
  • Once the meringue is golden brown, bake the pie at 325°F for 20 minutes. Let it cool to room temperature on a wire rack to ensure the lemon base sets properly. For optimal results, enjoy the pie on the day it's made.

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