Classic Lemon Meringue Pie

Classic Lemon Meringue Pie features a bright, tangy lemon filling topped with fluffy baked meringue, all nestled in a buttery baked pie crust.

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Bake a standard 9-inch pie shell according to the recipe or package directions. Set aside.
1 Pastry for 9-inch pie
Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
3 egg yolks, 1/2 cup sugar
Mix the cornstarch, salt, and ½ cup of sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook for 10 minutes, stirring occasionally. Do not remove from heat.
1/2 cup sugar
4 tablespoons cornstarch, ¼ teaspoon salt, 1 ½ cups water
Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted.
2 tablespoons unsalted butter, 1 ½ teaspoons grated lemon rind, 5 tablespoons lemon juice
Set the mixture aside and allow it to cool to room temperature without stirring again.
Preheat the oven to 325 degrees.
Pour the filling into the baked pie shell.
Beat the egg whites until stiff peaks form but not until dry. Gradually beat in the remaining sugar.
3 egg whites, 4 tablespoons sugar
Spread the meringue over the filling, being sure to seal it to the crust.
Bake until delicately browned, approximately 15-20 minutes.
Cool to room temperature and serve.

Use fresh lemons for both juice and zest. That bright, clean flavor is what makes this pie stand out. Bottled juice won't give the same result.
Spread the meringue over the hot filling and take it all the way to the inside edges of the crust to prevent shrinking or weeping.
Beat egg whites just to stiff peaks and add sugar gradually for a smooth, stable meringue.
Let the pie cool completely before slicing so the filling holds its shape and cuts cleanly.