Lemon Meringue Pie

A timeless classic lemon meringue pie in a tender pastry crust. The pie filling is sweet and tart with an extra high meringue.

If you want to keep this dessert gluten free, use our gluten-free pie crust.

4.92 from 23 votes

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Prep Time: 15

Cook Time: 38

Total Time: 53

Servings: servings

Calories: 343kcal

Author: Pat Nyswonger

Ingredients

1 recipe for single single pie crust or a storebought crust
1-¼ cups sugar 250 grams
5 tablespoons cornstarch
¼ teaspoon salt
zest of 2 lemons
1-¼ cups water
6 large egg yolks save the whites for the meringue
1 cup fresh lemon juice
3 tablespoons cold butter

Meringue

¾ cup sugar
2 teaspoons corn starch
6 large egg whites
¼ teaspoon salt

Instructions

If You are Making a Homemade Crust:

Roll the pie dough into a circle and transfer it to a pie dish. Trim the excess dough and crimp the edges.
Prick holes in the bottom of the crust with a fork then stick the pie crust in the freezer for 20 to 30 minutes to get cold and firm. Preheat the oven to 400°F while the crust is chilling.
Line the pie shell with parchment paper and fill it with pie weights. Bake for 10 to 15 minutes then remove the pie weights and continue baking for another 10 to 20 more minutes or until the crust is golden brown.
Transfer the pie shell to a cooling rack.
Reduce the oven temperature to 350°F.

For the Filling

Whisk the sugar, cornstarch, and salt in a medium saucepan until combined and the cornstarch is well distributed into the sugar. Add the lemon zest and use your fidngers to rub the lemon zest between your fingers. This will release the oils in the zest and enhance the lemon flavors.
Add the water and whisk until well blended. Whisk in the egg yolks, and lemon juice.
Gently heat the mixture over medium heat, stirring continuously until the mixture starts to bubble and thicken. Take your time with this step, it should take about 8 to 10 minutes. Reduce the heat to a gentle simmer and simmer for 3 minutes, stirring constantly.
Remove from heat and add the butter, stirring until completely melted.
Pour the hot filling into the pre-baked pie crust.
Move the oven rack to the lowest position and preheat the oven to 325°F.

Basic Meringue

Place the sugar and cornstarch in a small bowl and whisk to combine.
Add the egg whites and salt to a large mixing bowl. Beat on high speed until the whites get foamy. Slowly start adding the sugar, 1 tablespoon at a time and continue whipping until they reach stiff peaks.
Spread the meringue on top of the warm lemon filling (the warm filling helps seal the meringue to the pie). Make sure you spread it all the way to the edges and use the back of a spoon to add some swirls.
Bake on the lowest rack at 325°F for 20 to 25 minutes until the meringue reaches a light golden brown.
Let the pie cool on a rack for 1 hour then chill it in the refrigerator for at least 4 hours before serving.

Notes

When separating the egg yolks from the whites, be sure to crack the eggs carefully. Even a small amount of yolk mixed with egg whites can prevent them from whipping up properly. It's best to separate each egg in a small bowl before adding to the larger batch, just in case a yolk breaks.
For the best flavor, really work the lemon zest into the sugar with your fingers. This action helps to release the essential oils from the zest, enhancing the lemony aroma and taste in your pie.
Keep the heat medium and whisk continuously while cooking the lemon filling. This prevents the eggs from scrambling and ensures a smooth, thickened mixture.
For a stable meringue, add the sugar to the egg whites gradually, one tablespoon at a time. This allows the sugar to dissolve properly, resulting in glossy, stiff peaks. Don't overwhip them or they will collapse easily.
Spread the meringue while the filling is still warm. This helps to seal the meringue to the pie and prevents it from shrinking away from the crust during baking.
Bake the pie on the lowest rack in your oven. This position helps cook the meringue thoroughly without over-browning the top. Since the meringue in this pie is so tall, it will cook more thoroughly at a lower temperature. Raise the heat during the last few minutes in order to give it a deeper brown color.
Allow the pie to cool gradually. Rapid temperature changes can cause the meringue to weep. After cooling on a rack for an hour, chill in the refrigerator for at least 4 hours to set completely before serving.
If you want to make the pie more than eight hours in advance, make the filling and chill it in the crust for up to 3 days. Top the pie with an Italian meringue which is more stable and can be spread over a cold filling.

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