Lemon Meringue Pie

A crisp, fully baked pastry shell holds sharp lemon filling beneath glossy meringue, with cooling guidance that helps the pie slice cleanly.

265 min

8 slices

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

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

Equipment

9-inch pie plate · Parchment paper and pie weights · Medium saucepan · Whisk · Electric mixer · Wire cooling rack

Protect the bottom crust

Bake the shell until its base is dry, then add the filling while it is hot and cover it promptly with meringue.

Cool before chilling

Let the pie reach room temperature before loosely covering it for refrigeration, which helps avoid condensation on the meringue.

Bake the shell

01. Heat the oven to 425 F with a rack in the lower third so the crust browns evenly.

02. Bake the crust with parchment and weights for 15 minutes, then remove the weights and bake 10 minutes more until the base is dry and golden.

Cook and fill

03. Whisk 3/4 cup sugar, cornstarch, and salt; add water, lemon juice, and zest, then cook until thick and translucent.

04. Temper the yolks with hot lemon mixture, return them to the pan for 1 minute, whisk in butter, and fill the baked shell while hot.

Top and brown

05. Beat egg whites with cream of tartar, then add the remaining 1/2 cup sugar gradually and beat in vanilla until firm, glossy peaks hold.

06. Spread meringue over the hot filling and press it to the crust edge so no lemon filling is left uncovered.

Cool and serve

07. Lower the oven to 350 F and bake 12 to 15 minutes, until the meringue peaks are lightly browned.

08. Cool undisturbed to room temperature, about 1 hour, then chill 2 hours; avoid covering or chilling the pie while warm to reduce condensation and weeping.