Jump to recipeDessert · Pie

Lemon Meringue Pie

Bright lemon filling, a crisp pastry shell, and glossy peaks come together in a classic pie that cools patiently for neat slices.

A whole lemon meringue pie has tall glossy peaks browned lightly above a bright yellow filling and golden pastry shell.

This pie balances a sharp citrus filling with a tall, soft meringue and a fully baked pastry base. The sequence matters: put the hot filling into the crisp shell, then spread the meringue while the filling is still hot.

A gradual cool gives the starch-thickened center time to set and avoids trapping steam beneath a cover. The result is easier to slice, with less risk of a damp crust or beads of moisture on the meringue.

Bake the pastry through

Blind-baking gives the shell a head start before the wet filling arrives. Keep it in the oven after removing the weights until the base looks dry and the rim has turned golden, since an underbaked bottom softens quickly under lemon custard.

Cook the lemon until clear

The cornstarch mixture should bubble and turn translucent before the yolks go in. Tempering the yolks with hot filling first warms them gently, and a brief return to the pan thickens the custard without leaving streaks of uncooked egg.

Glossy lemon filling is poured into a fully baked fluted pastry shell before the meringue topping is added. — Glossy lemon filling is poured into the fully baked pastry shell before the meringue is added.

Keep the meringue glossy

A clean bowl lets the egg whites build volume, while gradual sugar additions help the foam become smooth rather than grainy. Stop when the meringue is glossy and holds a firm peak; then spread it onto the hot filling and anchor the edge against the crust.

Cool without trapping steam

Let the baked pie stand undisturbed on a wire rack until it reaches room temperature before covering or chilling it. Covering a warm pie traps steam, which can collect as moisture on the meringue and soften the pastry underneath.

A slice shows a sharp lemon custard layer, crisp pastry base, and glossy meringue with lightly browned peaks. — Lightly browned meringue peaks sit over a clean, sharp-edged slice of lemon filling.

Slice after the filling sets

After the pie has cooled and chilled, use a thin knife wiped clean between cuts for tidy layers. Serve the slices cold or cool, when the lemon center holds its shape beneath the soft meringue.

Lemon Meringue Pie

8 slices

265 minutes total

Ingredients

• 1 9-inch unbaked pie crust
• 1 1/4 cups granulated sugar, divided
• 1/3 cup cornstarch
• 1/4 tsp fine salt
• 1 1/2 cups cold water
• 1/2 cup fresh lemon juice
• 2 tbsp finely grated lemon zest
• 5 large eggs, separated
• 4 tbsp unsalted butter, cut into pieces
• 1/4 tsp cream of tartar
• 1 tsp pure vanilla extract

Method

Heat the oven
Place a rack in the lower third and heat the oven to 425 F so the pastry shell bakes crisp before it is filled.
Look for: The oven is fully preheated before the pastry goes in.
Blind-bake the crust
Fit the pie crust into a 9-inch pie plate, crimp the edge, prick the base, and line it with parchment and pie weights; bake 15 minutes, remove the weights, then bake 10 minutes more until dry and golden.
Look for: The base is dry and the edge is lightly golden after the weights come out.
Cook the lemon base
Separate the eggs, reserving yolks for the custard and whites for the meringue. In a medium saucepan, whisk 3/4 cup sugar with the cornstarch and salt, then whisk in the cold water, lemon juice, and lemon zest until smooth; cook over medium heat, whisking, until bubbling, thick, and translucent.
Look for: The lemon mixture turns glossy and translucent, with large bubbles breaking through.
Temper and fill
Whisk a ladleful of the hot lemon mixture into the egg yolks, return the yolk mixture to the saucepan, and cook while whisking for 1 minute; remove from the heat, whisk in the butter until smooth, and pour the hot filling into the baked crust.
Look for: The filling is thick enough to mound briefly from the whisk and the butter leaves no streaks.
Whip the meringue
In a clean, grease-free bowl, beat the egg whites with the cream of tartar until foamy; gradually beat in the remaining 1/2 cup sugar, then the vanilla, until the meringue is glossy and holds firm peaks.
Look for: The meringue is smooth and glossy, and a lifted beater leaves a firm peak.
Seal the filling
Spoon the meringue onto the hot lemon filling and spread it gently to the pastry edge all the way around, leaving no gaps where the filling is exposed.
Look for: The meringue touches the crust edge continuously and has soft decorative peaks.
Brown the meringue
Lower the oven to 350 F and bake the pie for 12 to 15 minutes, rotating once if needed, until the peaks are lightly browned and the meringue feels set at the edge.
Look for: The high points are lightly toasted while the meringue remains soft, not dry.
Cool before chilling
Set the pie on a wire rack and cool it undisturbed until it reaches room temperature, about 1 hour; chill for 2 hours before slicing, and do not cover or refrigerate it while warm, which can cause condensation and weeping.
Look for: The pie is fully cool before it is loosely covered for refrigeration, and the filling slices cleanly when set.