Tart and tangy, this lemon meringue pie recipe is silky perfection in every bite. Topped with fluffy meringue, this is an all time favorite.
If you're having trouble with meringue, try these tips. Have the egg whites room temperature, and make your meringue right before you need it so it doesn't lose air.
After the egg whites are almost completely stiff, add the additional ingredients very slowly (mixer set on high). If you add the sugar or other ingredients too soon, it falls flat.
Lemon Meringue Pie
Ingredients:
1 9-inch baked pie crust (recipe here)
1 1/3 cups sugar
6 Tablespoons cornstarch
1/8 teaspoon salt
2 cups water
1/2 cup fresh lemon juice
1 Tablespoon grated lemon zest
4 large egg yolks
2 Tablespoons unsalted butter, cut into pieces
Meringue (recipe below)
Directions:
1. In saucepan, mix cornstarch, sugar, and salt. Whisk to mix well. Gradually add water, lemon juice, and lemon zest; stirring constantly.
2. Add the egg yolks, whisking well into the mixture. Cook and stir over medium heat, whisking vigorously until mixture comes to boiling (about 5 minutes).
3. Reduce heat slightly; cook and whisk 2 minutes longer. Remove from heat.
4. Stir in the butter, one piece at a time. Combine well.
5. Pour filling into the cooled baked pie crust. Let cool on a wire rack.
6. When filling is cooled, spread meringue evenly over top of pie and touching the edges of the crust.
7. Bake at 350 degrees F for 10 to 12 minutes. Cool before serving.
Meringue Ingredients:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup white sugar
1/2 teaspoon vanilla extract
Meringue Directions:
1. Beat egg whites with an electric mixer on high speed until soft peaks form.
2. Slowly beat in cream of tartar.
3. Gradually add the sugar, one tablespoon at a time, beating until stiff and glossy peaks have formed.
4. Add the vanilla and beat just to blend in. Spread meringue over pie and bake as directed.
Tips for Baking
Baking a good lemon meringue pie can be challenging. If you follow our instructions carefully, you should be good to go. If you want to give yourself an even greater chance for success, follow these additional tips:
Give yourself enough time. Baking anything, especially something more challenging like lemon meringue pie, takes time. If you try to rush it, you'll make mistakes and your pie won't turn out right. Make sure you bake this pie when you have enough time, such as on a weekend or in the early evening.
Stick to the recipe. It can be tempting to make substitutions or to cut corners, especially if you're low on time. If this is your first (or even second) time making this recipe, then we strongly recommend sticking exactly to the recipe. Once you know how the pie will turn out, then you can make changes if you want.
Organize your ingredients and supplies ahead of time. If everything is where it should be and you know where everything is, you'll have a much less stressful time baking. You'll already have enough of a challenge baking a lemon meringue pie; you don't need to add extra stress with a disorganized kitchen. Keep all of your baking utensils together in a drawer or container. Organize all of the non-refrigerated ingredients into one area.
Don't over-stress. It's normal to stress a little when making something for the first time, especially if you're making it for someone else. Don't over-stress, though. The more you stress, the more frazzled you'll be. When you're uptight, you're more likely to make mistakes. If you don't get it right, learn from whatever mistakes you made and go on. You'll surely do better next time!