Best Recipe for Homemade Lemon Meringue Pie

5 from 6 votes

Best Recipe for Homemade Lemon Meringue Pie

Billowy clouds of light and fluffy toasted meringue top this sweet & citrusy Lemon Meringue Pie. This old-fashioned, homemade pie uses fresh lemons and zest for the ultimate lemon flavor with just the right amount of cornstarch to thicken it until it's silky smooth and sliceable.

Prep Time20

Cook Time35

Additional Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Equipment

Ingredients

1 9-inch [unbaked pie crust]

Filling

1 cup granulated sugar
4 Tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh squeezed lemon juice
1 Tablespoon lemon zest from 1 large lemon
2 Tablespoons salted butter
4 large egg yolks beaten

Meringue

4 large egg whites room temperature
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

Instructions

Pie crust

Preheat oven to 400°F. Roll out pie crust on a floured surface and use it to line a 9-inch pie plate. Poke it several times with a fork. Line with parchment paper and fill with pie weights, dried beans, or rice.
1 9-inch [unbaked pie crust]
Bake for 15-18 minutes, just until the crust starts to brown slightly around the edges. Remove the pie weights and parchment paper from the pie crust and continue to bake for another 14-16 minutes until a light golden brown and cooked through. Cool completely.
Reduce oven heat to 350°F.

Lemon Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the water, lemon juice, and lemon zest and whisk again. Set over medium-high heat and cook, stirring frequently, until this mixture comes to a boil. Remove from the heat and stir in the butter until melted.
1 cup granulated sugar, 4 Tablespoons cornstarch, 1/4 teaspoon salt, 1 1/2 cups water, 1/2 cup fresh squeezed lemon juice, 1 Tablespoon lemon zest, 2 Tablespoons salted butter
Meanwhile, separate eggs and egg yolks into two bowls. In a medium bowl, whisk the egg yolks, then add 1/4 cup of the hot lemon filling and whisk well to temper the yolks. Add another 1/4 cup of the filling and whisk again, then return the egg mixture to the saucepan.
4 large egg yolks
Return the mixture back to the heat, reducing it slightly to medium heat. Cook and stir until the mixture comes back to a boil and thickens, about another 2-4 minutes. If the filling hasn't thickened, increase the heat slightly, and continue to cook a little longer. Pour into the prepared pie shell.

Meringue

While the filling is still hot, make the meringue by beating the reserved egg whites and cream of tartar in a large bowl using a whisk attachment until foamy and soft peaks start to form. Gradually add the granulated sugar, a little at a time, and continue beating on medium-high speed until stiff peaks form.
4 large egg whites, 1/4 teaspoon cream of tartar, 1/3 cup granulated sugar
Mound the meringue in the center of the hot filling. Use a rubber spatula or a knife to press it all the way into the edges, sealing it in place.
Bake for 10 to 15 minutes, just until the meringue is lightly browned on top. Watch so the meringue doesn't burn! Remove from the oven and let cool for at least 2 hours so the pie can set up before slicing.
Transfer the pie to the fridge and serve chilled or at room temperature.

Notes

This pie is best served fresh the day it is made, but leftovers will keep in the fridge for up to 3 days, covered in foil.

Nutrition

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