Lemon Meringue Pie

Lemon Meringue Pie is a timeless classic that never fails to impress. The combination of sweet, crisp pastry, tangy lemon filling, and billowy meringue creates a perfect balance of flavors and textures. While it requires some technique, the stunning results are worth every minute.

The key challenges are preventing a soggy crust and avoiding weeping meringue. Our recipe addresses both with proper blind-baking and the addition of cornstarch to the meringue. The result is a pie that looks as good as it tastes.

This is one of our most requested recipes at Andy’s Pie: Pantry Tips. Master this, and you’ll have a show-stopping Andy Pie dessert for any special occasion.

Ingredients

For the Crust:

• 1 batch flaky pie crust (single crust recipe)

For the Lemon Filling:

• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 2 tablespoons unsalted butter
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest

For the Meringue:

• 4 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare and blind-bake crust: Roll out pie dough and fit into a 9-inch pie pan. Trim and crimp edges. Refrigerate for 30 minutes. Line with parchment and pie weights. Bake at 375°F for 20 minutes, remove weights, and bake 10 more minutes until golden. Cool completely.

2. Make lemon filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

3. Temper the egg yolks: In a small bowl, lightly beat egg yolks. Slowly whisk in about 1 cup of the hot sugar mixture to temper the eggs. Pour the egg mixture back into the saucepan, whisking constantly.

4. Finish the filling: Return to medium heat and cook, stirring constantly, for 2 minutes until very thick. Remove from heat and stir in butter, lemon juice, and lemon zest. Pour hot filling into the baked pie shell.

5. Make the meringue: In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. In a small bowl, mix sugar with cornstarch. Gradually add sugar mixture, one tablespoon at a time, beating on high speed. Continue beating until stiff, glossy peaks form. Beat in vanilla.

6. Top the pie: While the filling is still hot, spread meringue over it, making sure the meringue touches the crust edges all around (this prevents shrinking). Use the back of a spoon to create decorative peaks and swirls.

7. Bake the meringue: Bake at 350°F (175°C) for 12-15 minutes, until the meringue is golden brown on the peaks.

8. Cool and serve: Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before slicing. Use a knife dipped in hot water to slice cleanly through the meringue.

Tips & Tricks

• Room temperature egg whites beat to greater volume. Separate eggs when cold, then let whites come to room temperature.
• Ensure no yolk gets into the whites - even a tiny bit of fat will prevent the whites from whipping properly.
• Spread meringue on hot filling: This helps cook the underside of the meringue and prevents weeping.
• Seal the edges: Make sure the meringue touches the crust all around to prevent shrinking as it cools.
• Add cornstarch to meringue: This stabilizes it and prevents weeping.
• Don’t make on humid days: High humidity can cause the meringue to weep or become sticky.
• Store in refrigerator: This pie is best eaten within 24 hours. Cover loosely with plastic wrap, making sure it doesn’t touch the meringue.

Nutrition Information (per serving)

• Calories: 380
• Total Fat: 12g
• Carbohydrates: 64g
• Protein: 5g
• Sugar: 48g