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The Best Homemade Lemon Meringue Pie: Fluffy Meringue and Tart Filling

Close-up of a thick slice of lemon meringue pie showing golden crust, bright lemon filling, and tall, torched meringue.
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Welcome to My Kitchen! I am sharing my tried-and-true recipe for the Best Lemon Meringue Pie. You get a zesty, tart lemon custard filling and a tall, fluffy meringue topping baked to golden perfection. This is a showstopper dessert made from scratch.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons butter, cut into pieces
  • 2/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust according to your preferred method for a 9-inch pie shell and let it cool completely.
  2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a small bowl, whisk the egg yolks slightly. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  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 and bubbles gently. Do not boil.
  6. Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter melts and the filling is smooth.
  7. Pour the hot lemon filling into the cooled, unbaked pie crust.
  8. To make the fluffy meringue topping, beat the 4 egg whites and cream of tartar in a clean, dry mixing bowl using an electric mixer until soft peaks form.
  9. Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Continue beating on high speed until the meringue is stiff, glossy, and holds firm peaks.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around to seal it and prevent weeping. Create swirls for visual appeal.
  11. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  12. Cool the pie completely on a wire rack for at least 4 hours before slicing. This helps the custard set firmly.

Notes

  • To prevent the meringue from weeping (beading moisture), make sure you beat the egg whites until stiff peaks form and seal the meringue completely to the edge of the crust before baking.
  • Use fresh lemon juice and zest for the best zesty flavor in your creamy lemon custard.
  • If you prefer a quicker method, you can use a pre-made graham cracker crust, but a homemade flaky crust tastes best.

Nutrition

Find it online: https://carlacooking.com/best-lemon-meringue-pie-recipe/