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cross section of a lemon meringue pie

Classic Lemon Meringue Pie

A recipe for a classic lemon meringue pie with a silky, tart lemon curd filling and a fluffy toasted meringue topping in a flaky pie crust.
5 from 2 votes
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Prep Time 3 hours
Cook Time 1 hour
Course Dessert
Servings 1 9" Pie

Ingredients
  

Crust

  • 1 Fully Baked Pie Crust

Lemon Curd

  • 1 cup Lemon Juice (236mL)
  • 1 cup Water (236mL)
  • 1.25 cup Granulated Sugar (250g)
  • 1/4 tsp Salt
  • 1 tbsp Lemon Zest (6g)
  • 6 Egg Yolks
  • 1/3 cup Cornstarch (40g)
  • 3.5 tbsp Unsalted Butter (cubed) (50g)

Meringue Topping

  • 3-4 Egg Whites
  • 1 cup Granulated Sugar

Instructions
 

Make the Lemon Curd

  • In a 1.5qt saucepan, combine the lemon juice, water, sugar, salt, and lemon zest.
    lemon juice and lemon zest
  • Whisk together egg yolks and cornstarch in a mixing bowl large enough to fit the liquid from step 1.
    corn starch, egg yolks, and butter ready for tempering egg yolks
  • Bring the lemon juice mixture to a boil over medium heat.
  • As soon as your lemon juice mixture reaches a boil, slowly pour the mixture into the egg yolks while whisking vigorously.
  • Once the yolks and liquid are fully incorporated, return the mixture to the saucepan on medium-low heat.
  • Whisk slowly and continuously, scraping the bottom of the saucepan, until it comes to a boil.
  • Once the mixture begins to bubble, whisk vigorously for 1 minute before removing from heat.
  • Whisk the cubed butter into the lemon curd until it is fully melted and incorporated.
    adding butter to lemon curd
  • Strain the lemon curd through a fine-mesh strainer into a mixing bowl to strain out any chunks.
    straining fresh lemon curd
  • Pour the lemon curd filling into your fully baked pie crust and refrigerate until set. (~3 hours)
    an untopped lemon meringue pie with no meringue

Make the meringue topping

  • On a double boiler using a candy thermometer, whisk the egg whites and granulated sugar together until the mixture reaches 145-160℉.
  • Transfer to a stand mixer and whip on high speed until stiff peaks form.
    egg whites whipped to stiff peaks to make a meringue

Assemble the lemon meringue pie

  • Remove your pie from the refrigerator.
  • Spread the meringue over the pie.
    an untoasted lemon meringue pie
  • Using a kitchen torch, brown the meringue until it is a golden brown. Alternatively, bake the pie at 350℉ or put the pie under a broiler until the meringue becomes a golden brown color.
    lemon meringue pie with swirled meringue
  • Serve and enjoy!
Keyword lemon, meringue pie
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