Description
This classic Lemon Meringue Pie recipe features a crisp prebaked pie crust filled with a tangy, silky lemon custard and topped with a fluffy, golden-brown meringue. Perfectly balanced between tart and sweet, this dessert is a timeless favorite for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (213 grams, homemade or store-bought), prebaked & cooled
Lemon Filling
- 1¼ cups granulated sugar (250 grams)
- 1 cup fresh lemon juice (227 grams, from 6 lemons)
- ½ cup water (114 grams)
- ¼ cup cornstarch (28 grams)
- ½ teaspoon kosher salt
- 4 large eggs (200 grams), separated (whites reserved for meringue)
- 4 egg yolks (56 grams)
- 2 tablespoons grated lemon zest (12 grams, from 2 lemons)
- 3 tablespoons unsalted butter (42 grams), room temperature and cut into pieces
Meringue
- ½ cup water (114 grams)
- 1 cup granulated sugar (200 grams)
- ¼ teaspoon kosher salt
- ½ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Prepare the Pie Crust: Prebake your 9-inch pie crust according to package or homemade instructions until golden and fully cooked. Remove from oven and allow to cool completely before filling.
- Make the Lemon Filling: In a medium saucepan, combine 1¼ cups sugar, lemon juice, ½ cup water, cornstarch, and kosher salt. Cook over medium heat, stirring constantly until thickened and boiling. Remove from heat. Whisk together 4 whole eggs and 4 egg yolks separately, then gradually stir them into the hot lemon mixture. Return to low heat, cooking and stirring constantly for 2 more minutes until very thick. Remove from heat and stir in lemon zest and butter pieces until butter is melted and mixture is smooth.
- Prepare the Meringue: In a small saucepan, combine ½ cup water and 1 cup sugar. Bring to a boil and cook until sugar dissolves completely, forming a syrup. In a clean bowl, beat reserved egg whites with salt and cream of tartar until soft peaks form. Slowly pour hot sugar syrup into the egg whites while continuing to beat, then add vanilla extract and beat until stiff and glossy peaks form.
- Assemble the Pie: Pour the lemon filling into the cooled prebaked pie shell, spreading evenly. Immediately top the filling with the prepared meringue, spreading to the edges to seal the filling completely.
- Bake the Pie: Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool to room temperature, then refrigerate for at least 3 hours before slicing. Serve chilled for the best flavor and texture.
Notes
- Use freshly squeezed lemon juice and zest for the best flavor.
- Ensure the pie crust is fully cooled before adding the filling to prevent sogginess.
- When making the meringue, slowly add the hot sugar syrup to prevent curdling.
- Seal the edges of the meringue to the crust to avoid shrinking during baking.
- Refrigerate the pie thoroughly before serving to allow the lemon filling to set properly.