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Grandma Daisy’s Classic Lemon Meringue Pie

A perfect slice of lemon meringue pie showing bright yellow filling and toasted meringue peaks.
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Make a showstopper dessert with this classic, homemade lemon meringue pie. It balances a tart, zesty lemon filling with a sweet, fluffy meringue topping over a buttery crust.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your preferred recipe. Let it cool completely.
  2. For the lemon filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and bubbles. Continue to cook for one minute. Remove from heat.
  4. In a separate bowl, lightly beat the 4 egg yolks. Slowly temper the yolks by whisking in about 1 cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again. Do not boil.
  6. Remove the filling from the heat. Stir in the fresh lemon juice and lemon zest.
  7. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  8. Prepare the meringue: In a clean, grease-free bowl, beat the 4 egg whites and cream of tartar with an electric mixer until soft peaks form.
  9. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form. This is how you make perfect meringue.
  10. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking.
  11. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. This helps prevent weeping meringue.

Notes

  • To prevent weeping meringue, make sure your mixing bowl for the egg whites is completely free of any grease or yolk residue.
  • For a showstopper dessert, use the back of a spoon to create dramatic swirls and peaks in the meringue before baking.
  • Cool the pie slowly at room temperature. Rapid cooling can cause the filling to shrink away from the crust.

Nutrition

Find it online: https://daisyrecipe.com/classic-lemon-meringue-pie-recipe/