Classic Lemon Meringue Pie
A flaky crust filled with tart lemon custard and topped with tall golden meringue.
Equipment
- 9-inch pie dish
- Medium saucepan
- Electric mixer
- Pie weights
Ingredients
Main Ingredients
- 1 homemade pie crust 9 inch, chilled for 2 hours
- 5 large egg yolks
- 1 cup water plus 1/3 cup more
- 1 cup granulated sugar for the filling
- ⅓ cup cornstarch
- ¼ tsp salt for the filling
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter softened
- 5 large egg whites room temperature
- ½ tsp cream of tartar
- ½ cup granulated sugar for the meringue
- 1 pinch salt for the meringue
Instructions
Cooking
- Blind bake. Bake the chilled crust at 375 degrees F with weights until golden and set, then lower the oven to 350 degrees F.
- Cook. Whisk 1 cup sugar, cornstarch, salt, water, lemon juice, and zest over medium heat 3 to 5 minutes until bubbling.
- Temper. Whisk a little hot filling into the yolks, return them to the pan, and cook 1 to 2 minutes.
- Finish. Whisk in the butter and pour the filling into the warm crust.
- Whip. Beat the whites and cream of tartar to soft peaks, then add 1/2 cup sugar and a pinch of salt until stiff.
- Bake. Top the pie with meringue, bake 20 to 25 minutes, then cool 1 hour and chill 4 hours.
Notes
Substitutions: A store bought crust can replace the homemade crust.
Tips: Seal the meringue to the crust and use a clean bowl for the whites.
Storage: Refrigerate loosely covered for up to 3 days.