Lemon Meringue Pie

About This Recipe

Lemon meringue pie is a showstopper of contrasts, a crisp pastry shell holding a silky, tart lemon curd crowned with billowy, lightly toasted meringue. The bright, puckery filling is balanced by the sweet, marshmallowy topping, making each bite a play of textures and flavors. The curd is thickened with cornstarch and egg yolks for a glossy, sliceable set, while the meringue is whipped to stiff, glossy peaks and baked until golden. Spreading the meringue onto a hot filling and sealing it to the crust edges helps prevent weeping and shrinking. It's a classic American diner dessert that rewards careful technique with stunning results.

Ingredients

Serves 8

• 1 whole9-inch pie crust, blind-baked
• 1.25 cupsgranulated sugar
• 0.33 cupcornstarch
• 1.5 cupswater
• 4 largeegg yolks
• 0.66 cupfresh lemon juice
• 1 tbsplemon zest
• 2 tbspunsalted butter
• 4 largeegg whites
• 0.5 cupgranulated sugar (for meringue)
• 0.25 tspcream of tartar

Instructions

1. 1

   Make the lemon base

   In a saucepan, whisk together 1.25 cups sugar, cornstarch, and water. Cook over medium heat, whisking constantly, until thickened and bubbling, about 5 minutes.

   Constant whisking prevents the cornstarch from clumping.

2. 2

   Temper the yolks

   Whisk a ladle of the hot mixture into the egg yolks to warm them, then whisk the yolks back into the pan.

   Tempering keeps the yolks from scrambling.

3. 3

   Finish the curd

   Cook 2 more minutes until very thick, then remove from heat and stir in the lemon juice, zest, and butter until smooth. Pour into the baked crust.

4. 4

   Whip the meringue

   Beat the egg whites with the cream of tartar until foamy, then gradually add the 1/2 cup sugar, beating to stiff, glossy peaks.

   Add the sugar slowly for a stable, glossy meringue.

5. 5

   Top the hot filling

   Spread the meringue over the warm filling, sealing it all the way to the crust edges to prevent shrinking.

   Sealing to the crust stops the meringue from pulling away.

6. 6

   Bake

   Bake at 350F for 12-15 minutes until the meringue peaks are golden brown.

7. 7

   Cool and chill

   Cool the pie to room temperature, then chill at least 3 hours before slicing.

   Chilling fully sets the curd for clean slices.

Variations

• •

  Make it a lime meringue pie with fresh lime juice.

• •

  Add a graham cracker crust instead of pastry.

• •

  Top with a torched Swiss meringue for extra stability.

• •

  Make mini tartlets for individual servings.

Storage

Refrigerate for up to 3 days; meringue is best the first day, as it can weep over time. Store loosely covered.

Frequently Asked Questions