Lemon Meringue Pie
A flawless lemon meringue pie with a crisp crust, tangy citrus filling, and cloud-like meringue topping.
Equipment
- 9-inch pie pan
- Mixing bowls
- Saucepan
- Whisk
- Stand or hand mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 9-inch pie crust, baked and cooled
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice about 2–3 lemons
- Zest from 2 lemons
- 2 tablespoons unsalted butter
- 4 large egg yolks beaten
- 4 large egg whites
- 1/3 cup sugar for meringue
Instructions
- Pre-bake the crust: Bake your pie crust in a 9-inch pie pan until golden. Let it cool completely before filling.
- Make the lemon filling base: Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in water and cook over medium heat until thick and bubbly.
- Add lemon juice and zest: Stir in the lemon juice and zest until well combined.
- Temper the egg yolks: Whisk a small amount of the hot mixture into beaten egg yolks, then return everything to the saucepan and cook for 2 more minutes.
- Finish filling: Stir in butter until melted, then pour filling into cooled crust.
- Make the meringue: Beat egg whites until soft peaks form, then gradually add sugar until stiff, glossy peaks hold.
- Assemble and bake: Spread meringue over hot filling, sealing to crust edges. Bake at 350°F until peaks are golden, 12–15 minutes.
Notes
For best meringue stability, make sure your mixing bowl is completely grease-free before beating egg whites.