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Slice of lemon meringue pie on a white plate with a flaky crust, bright yellow lemon filling and a tall meringue with toasted golden peaks, the rest of the pie and a lemon half behind

Lemon Meringue Pie

Classic lemon meringue pie with a blind-baked crust, a tangy lemon filling thickened with cornstarch and egg yolks, and a tall meringue spread on the hot filling and baked until golden.
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Prep Time 40 minutes
Cook Time 50 minutes
Cooling and Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 unbaked 9-inch deep-dish pie crust homemade or store-bought
For the lemon filling
  • 1 cup granulated sugar 200 g
  • 1/3 cup cornstarch 40 g
  • 1/4 tsp salt
  • 1 1/2 cups water 360 ml
  • 1/2 cup fresh lemon juice 120 ml
  • 1 tbsp finely grated lemon zest
  • 5 large egg yolks room temperature
  • 3 tbsp unsalted butter 42 g, cubed
For the meringue
  • 5 large egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar 100 g
  • 2 tsp cornstarch
  • 1/2 tsp vanilla extract optional

Method
 

  1. Heat the oven to 375°F (190°C). Line the chilled crust with parchment and pie weights and bake 10 minutes; remove the weights and bake 10 to 15 minutes more, until golden. Cool and lower the oven to 350°F (175°C).
  2. In a saucepan, whisk the sugar, cornstarch and salt, then the water and lemon juice. Cook over medium-high heat, whisking, until translucent and thickened.
  3. Temper the egg yolks with about 1/4 cup of the hot mixture, then whisk them into the pan. Simmer over medium heat for 2 to 3 minutes, stirring. Off the heat, stir in the butter and lemon zest.
  4. Pour the hot filling into the crust and cover the surface with plastic wrap to keep it warm.
  5. Beat the egg whites and cream of tartar until foamy. Add the sugar mixed with the cornstarch one spoonful at a time, then the vanilla, and beat to stiff, glossy peaks.
  6. Spread the meringue over the hot filling, sealing it to the crust all the way around, and swirl into peaks.
  7. Bake at 350°F (175°C) for about 15 minutes, until the peaks are golden brown.
  8. Cool on a wire rack for about 1 hour, then refrigerate for at least 3 hours before slicing.

Notes

Storage: best served the day it is made. Refrigerate leftovers loosely covered and eat within a day or two; do not leave at room temperature for more than 2 hours. Freezing is not recommended.
Make ahead: blind-bake the crust up to a day ahead; make the filling and meringue on serving day.
Substitutions: bottled lemon juice works but tastes less bright; a store-bought crust works well.
No stand mixer: a hand mixer works; beat the meringue a few minutes longer.
Nutrition is an estimate per slice, not a laboratory analysis.