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Lemon Meringue Pie

a classic, sweet and tart dessert with a foolproof meringue topping that won't weep
5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
8 hours
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 706 kcal

Equipment

  • heavy bottomed saucepan
  • wooden spoon
  • rasp or grater for zest
  • pie dish
  • whisk
  • spatula

Ingredients
  

for the filling

  • 4 egg yolks
  • 1/4 tsp kosher salt 2g
  • 1/4 cup plus 1 Tbsp cornstarch 50g
  • 1 cup granulated sugar 128g
  • 2 Tbsp lemon zest add more for extra zing
  • 3/4 cup lemon juice 177ml
  • 2 cups water 473ml
  • 4 Tbsp unsalted butter, 57g softened, at room temp

For the Meringue

  • 2 tbsp granulated sugar, 28.3g
  • 1 tbsp cornstarch, 14.1g
  • 1/2 cup water 118.4ml
  • 4 egg whites
  • 1 tsp pure vanilla extract 5ml
  • pinch salt
  • 4 tbsp granulated sugar, 57g

Instructions
 

For the filling

  • Zest 2 to 3 lemons for at least 2 tablespoons of zest. Juice lemons to obtain 3/4 cup of juice
  • Whisk together the 4 egg yolks in a medium bowl and set aside
  • Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don't want clumps
  • Place on medium heat and whisk continuously until thickened. About 5 to 10 minutes.
  • Time to temper the eggs! slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking continuously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
  • Add in butter and stir until all is melted. Pour into cooked and cooled pie crust.
  • At this point, you'll want to let the pie cool and even refrigerate until the lemon curd or custard is set.

for the Meringue

  • Combine sugar, cornstarch and water in a small saucepan over medium heat. Continue stirring continuously until dissolved and thickened. Set aside while...
  • Beat the egg whites and salt with an electric or stand mixer fitted with the whisk attachment and slowly add 4 tablespoons of sugar and continue beating until soft peaks form.
  • Drizzle the cornstarch mixture and the vanilla into the meringue and turn mixer to high speed, beating until firm peaks form. Use immediately.
  • Add meringue onto pie leaving a small border of the lemon surd exposed. use your spatula or a spoon to create some funky designs and peaks for the visual as we eat with our eyes first.
  • You can toast the meringue with a kitchen torch or broil for about 1 to 2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.