Description

This Best Lemon Meringue Pie recipe offers a perfect balance of tangy lemon filling and fluffy, lightly browned meringue topping on a crisp pie crust. With a creamy, smooth lemon custard made from fresh lemon juice and zest, complemented by a sweet and stable meringue, this classic dessert is refreshing, elegant, and ideal for any occasion. The recipe guides you through blind-baking the crust, making the lemon filling on the stovetop, and finishing with a beautifully baked meringue topping.

Ingredients

Scale

Pie Crust

1 single 9-inch pie crust (homemade or store-bought), blind-baked

Lemon Filling

4–5 medium lemons (about 3/4 cup fresh juice and 1–2 tablespoons zest)
1 1/2 cups granulated sugar, divided (about 1 cup for filling, 1/2 cup for meringue)
1/3 cup cornstarch
A pinch of salt
1 1/2 cups water
4 tablespoons unsalted butter, cut into pieces
4 large eggs, separated (yolks for filling, whites for meringue)
1/2 teaspoon cream of tartar (for meringue stability)
1 teaspoon vanilla extract (optional, for meringue)

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Instructions

Prep the crust: Blind-bake a 9-inch pie shell according to package or recipe directions until golden and crisp. Cool on a rack. Keep the oven at 350°F (175°C) for finishing later.
Zest and juice: Finely zest 1–2 lemons to get 1–2 tablespoons. Juice enough lemons to get about 3/4 cup. Strain the juice to remove seeds and pulp.
Start the lemon base: In a medium saucepan, whisk 1 cup sugar, 1/3 cup cornstarch, and a pinch of salt. Slowly whisk in 1 1/2 cups water until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and gently bubbles, about 5–7 minutes.
Temper the yolks: In a bowl, whisk 4 egg yolks. Slowly ladle in a cup of the hot mixture, whisking constantly to avoid scrambling. Pour the tempered yolks back into the saucepan and cook 1–2 minutes more, whisking, until the filling is glossy and thick.
Finish the filling: Remove from heat. Whisk in 4 tablespoons butter, the lemon juice, and zest until smooth. Taste and adjust lemon or sugar to achieve a bright, tangy flavor.
Make the meringue: In a clean bowl, beat 4 egg whites with 1/2 teaspoon cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, a tablespoon at a time, then increase speed to medium-high and beat until glossy stiff peaks form. Beat in 1 teaspoon vanilla extract if using.
Assemble while hot: Pour the hot lemon filling into the cooled crust. Immediately spoon the meringue over the filling, spreading to seal the edges to the crust. Create decorative swirls on top with a spoon.
Bake to set: Bake at 350°F (175°C) for 12–15 minutes until the meringue is lightly browned. Avoid overbaking, as it can cause weeping or shrinking.
Cool and set: Cool the pie at room temperature, away from drafts, for 1–2 hours. Then chill in the refrigerator for at least 3 hours before slicing. Use a hot, dry knife for clean slices.

Notes

Blind-baking the crust ensures a crisp base that won’t become soggy from the lemon filling.
Use fresh lemons for the best flavor; bottled lemon juice will alter the taste and texture.
Straining the lemon juice removes seeds and pulp for a smooth filling.
Be sure to temper the egg yolks to prevent curdling and ensure a silky custard.
Spread meringue to the edges to seal the filling and prevent shrinking during baking.
Cool the pie gradually and refrigerate thoroughly to achieve the best consistency.
Use a hot knife dipped in boiling water for cleaner, neater slices.