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Close-up of a slice of Lemon Meringue Pie with tall peaks of toasted meringue over bright yellow filling.

Lemon Meringue Pie with Tall Peaks

This recipe guides you through making a homemade lemon meringue pie, featuring a bright lemon filling and a meringue topping with stiff peaks. Prepare the crust ahead of time for best results.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Pie Crust
  • Pie crust
Lemon Filling
  • 5 large egg yolks use the whites in the meringue below
  • 1.33 cup water (320ml)
  • 1 cup granulated sugar (200g)
  • 1/3 cup cornstarch (38g)
  • 1/4 teaspoon salt
  • 1/2 cup fresh lemon juice (120ml)
  • 1 Tablespoon lemon zest
  • 2 Tablespoons unsalted butter softened to room temperature (28g)
Meringue
  • 5 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (100g)
  • 1/8 teaspoon salt

Equipment

  • 9-inch pie dish
  • Medium bowl or liquid measuring cup
  • Medium saucepan
  • Handheld mixer or stand mixer with whisk attachment
  • Wire rack

Method
 

  1. Prepare your pie dough the night before. It needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
  2. Preheat your oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake the pie crust in a 9-inch pie dish. Crimp or flute the pie crust edges.
  3. Reduce the oven temperature to 350°F (177°C).
  4. Whisk the egg yolks together in a medium bowl or liquid measuring cup and set them aside.
  5. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. Cook until the mixture thickens and begins bubbling, about 6 minutes. Reduce the heat to low.
  6. Temper the egg yolks: Very slowly stream a few large spoonfuls of the warm lemon mixture into the beaten egg yolks. Then, whisk the egg yolk mixture into the saucepan in a very slow stream. Turn the heat back up to medium. Cook until the mixture is thick and large bubbles burst at the surface.
  7. Remove the pan from the heat and whisk in the butter. Spread the filling into the warm, partially baked crust. Set the pie aside while you prepare the meringue. The warm filling helps seal the layers together.
  8. Make the meringue: Beat the egg whites and cream of tartar together with a mixer on medium speed for 1 minute. Increase the speed to high until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
  9. Spread the meringue on top of the filling. Make decorative peaks with the back of a large spoon. Spread the meringue all the way to the edges so it touches the crust to help prevent weeping.
  10. Bake the pie on the lowest oven rack for 20 to 25 minutes. If the meringue browns too fast, tent a piece of foil over it without touching the meringue.
  11. When the pie is done, remove it from the oven, place it on a wire rack, and allow it to cool at room temperature for 1 hour before placing it in the refrigerator to chill for 4 hours before slicing and serving.

Notes

Cover any leftovers and store them in the refrigerator. Lemon meringue pie tastes best on the first day because it does not keep well. The meringue will wilt and separate over time, so it is best to enjoy this pie right away.