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Grandma’s Classic Lemon Meringue Pie Recipe

A close-up slice of lemon meringue pie showing bright yellow curd, crust, and peaks of toasted meringue.
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Make this classic lemon meringue pie from scratch. It balances tart lemon filling with a sweet, fluffy meringue topping and a buttery crust. This recipe focuses on techniques to prevent weeping meringue.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for one 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
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 4 large egg whites, 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. Cool completely.
  2. For the Lemon Filling: In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. 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 after boiling. 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. Return to medium heat. Cook, stirring constantly, until the filling thickens again and comes to a boil. Boil for one minute. Remove from heat.
  6. Stir in the lemon juice, butter, and lemon zest into the hot filling until combined.
  7. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  8. For the Meringue Topping: In a clean, grease-free bowl, beat the 4 room temperature egg whites with an electric mixer on medium speed until soft peaks form. Add the cream of tartar.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
  10. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the crust edge all around to prevent shrinkage. Create decorative swirls with the back of a spoon.
  11. Bake 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. Avoid placing it in the refrigerator immediately to help stabilize the meringue.

Notes

  • To prevent weeping meringue, make sure the meringue is spread over hot filling and bake until the meringue is set.
  • Use fresh lemon juice for the best zesty flavor.
  • Ensure your mixing bowl and whisk for the meringue are completely free of any grease or yolk residue for proper whipping.
  • Cool the pie slowly at room temperature before chilling to avoid condensation between the filling and meringue.

Nutrition

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