Homemade Lemon Meringue Pie (Print Version)
A bright homemade lemon meringue pie with buttery crust, smooth lemon filling, and a fluffy toasted meringue topping.
# Ingredients:
For the crust
01 -
1 baked 9-inch (23 cm) pie crust, homemade or store-bought
For the lemon filling
02 -
1 cup (200 g) granulated sugar
03 -
3 tablespoons cornstarch
04 -
2 tablespoons all-purpose flour
05 -
1/4 teaspoon fine salt
06 -
1 1/2 cups (360 ml) water
07 -
1/2 cup (120 ml) fresh lemon juice, from about 2 large lemons
08 -
1 tablespoon finely grated lemon zest
09 -
4 large egg yolks, lightly beaten
10 -
2 tablespoons (28 g) unsalted butter
For the meringue
11 -
4 large egg whites, room temperature
12 -
1/4 teaspoon cream of tartar
13 -
6 tablespoons (75 g) granulated sugar
14 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Set the baked pie crust on a rimmed baking sheet so it is easy to move once filled.
02 -
In a medium saucepan, whisk together the sugar, cornstarch, flour, salt, water, lemon juice, and lemon zest until smooth. Cook over medium heat, whisking often, until the mixture comes to a bubbling boil and thickens.
03 -
Slowly whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks. Pour the warmed yolks back into the saucepan while whisking constantly.
04 -
Cook the filling for 1 minute more, whisking constantly, until very thick and glossy. Remove from the heat, stir in the butter until melted, and immediately pour the hot filling into the baked crust.
05 -
Beat the egg whites and cream of tartar in a clean bowl until foamy. Gradually add the sugar, 1 tablespoon at a time, then beat until glossy stiff peaks form. Beat in the vanilla briefly.
06 -
Spoon the meringue over the hot lemon filling. Spread it all the way to the crust edge to seal, then make soft swirls with the back of a spoon.
07 -
Bake for 10-15 minutes, until the meringue is golden on the peaks. Cool at room temperature for at least 3 hours before slicing, then refrigerate leftovers loosely covered.
# Notes:
01 -
Best served the day it is made after the filling has fully cooled.
02 -
Use room-temperature egg whites for easier whipping.
03 -
A deep-dish pie crust gives the filling and meringue enough height.