Lemon Meringue Pie

5 from 1 vote

Lemon Meringue Pie is a classic, diner-inspired pie that everyone should know how to make! It might seem intimidating, but the technique is straightforward to learn.

Prep Time30

Cook Time20

Chill2

Total Time2 50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 402kcal

Author: Jessica Burgess

Ingredients

For the crust:

1 package refrigerated pie crust

For the lemon filling:

1 ¼ cup water room temperature
1 ¼ cups granulated sugar
1 tablespoon lemon zest about 1 lemon
⅔ cup lemon juice freshly squeezed (about 3 large lemons, or 5 small)
¼ cup cornstarch
¼ cup unsalted butter
1 teaspoon vanilla extract
½ teaspoon salt
5 egg yolks beaten lightly

For the meringue:

¼ teaspoon cream of tartar
5 egg whites room temp
⅔ cup granulated sugar
Pinch of salt

Instructions

For the crust:

Line a 10 inch (40 ounce) deep dish pie pan with one thawed pie crust, crump the edges, and bake according to package instructions. Make sure to weigh your crust down with parchment paper and beads or sugar.
While the pie crust is baking, make your filling.

For the lemon filling:

Preheat your oven to 350°F.
In a saucepan over medium heat, whisk the water, sugar, lemon zest and lemon juice, cornstarch, butter, vanilla and salt.
Stir continuously until the butter is melted, sugar has dissolved and it’s slightly thick (about 5 minutes).
Once thickened, reduce heat to low.
In a mixing bowl, add the egg yolks.
While stirring, slowly ladle in about ¼ cup of the lemon mixture.
Stirring constantly, slowly stream this mixture back into the saucepan.
Turn the heat back to medium and heat and stir until smooth and slightly bubbly. Your mixture will be even thicker now, the consistency of pudding.
Spread the lemon filling into the pie crust and set aside but keep warm.

For the meringue:

Using a hand or stand mixer with a whisk attachment on low, beat together the cream of tartar and egg whites together just until peaks start to form (about 2-3 minutes)
Continue to mix while slowly adding the sugar and salt, turn the mixer up to medium, and mix until stiff smooth peaks form (about 5-6 minutes) and the mixture looks shiny. Note: I find that my stand mixer works best for this.
Spread the meringue over the warm pie filling and use the back of a spoon to form swirls and wisps.
Bake on the lowest rack for 20 minutes or until the tips of the meringue swirls start to lightly brown.
Cool completely on your counter then allow to set in the refrigerator for at least 2 hours before serving.

Video

Notes

I find it's best to measure out all of the ingredients that I need before starting on this pie, so I can be timely with the warm pie and meringue connection.
It’s important to bake your pie crust before adding the filling. If you don't, the crust won’t cook all the way through in the time it takes to bake the filling and it will also become a soggy mess
Make sure to work quickly when building your meringue. If you allow the lemon filling to cool too much before adding the meringue on top it won’t fuse together well and will separate.
This pie is best served chilled.

Nutrition