Classic Lemon Meringue Pie

Adapted from: Sally's Baking Addiction (sallysbakingaddiction.com)

Prep Time: 6 hours (includes crust chill time) | Bake Time: 1 hour 10 minutes | Yields: One 9-inch pie

Rating: 4.9 from 208 reviews

"The perfect lemon meringue pie — tart and smooth lemon filling, fluffy toasted meringue, and a buttery homemade crust." The most reviewed and highest rated lemon meringue pie recipe in the collection. The key is tempering the egg yolks properly and getting the meringue onto the filling while it's still warm to prevent weeping.

Ingredients

Lemon Filling:

• 5 large egg yolks (reserve whites for meringue)
• 1 and 1/3 cups (320ml) water
• 1 cup (200g) granulated sugar
• 1/3 cup (38g) cornstarch
• 1/4 tsp salt
• 1/2 cup (120ml) fresh lemon juice
• 1 Tbsp lemon zest
• 2 Tbsp (28g) unsalted butter, softened

Meringue:

• 5 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/8 tsp salt

Crust:

• 1 prepared or homemade 9-inch pie crust, blind baked

Instructions

1. Make and chill the pie crust the night before if possible — it needs to chill at least 2 hours before rolling and blind baking.
2. Preheat oven to 375°F. Partially blind bake the pie crust in a 9-inch pie dish. Reduce oven temperature to 350°F.
3. Make the filling: Whisk egg yolks in a bowl and set aside. In a medium saucepan over medium heat, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest. The mixture will be thin and cloudy. Cook, stirring, until it thickens and begins to bubble, about 6 minutes.
4. Temper the egg yolks: Very slowly stream a few large spoonfuls of the hot lemon mixture into the beaten yolks, whisking constantly. Then in a slow stream, whisk the yolk mixture back into the saucepan. Turn heat to medium. Cook until very thick and big bubbles burst at the surface. Remove from heat and whisk in the butter. Spread filling into the warm, partially baked crust immediately. Set aside — keep it warm.
5. Make the meringue: With a stand or hand mixer, beat the egg whites and cream of tartar on medium speed 1 minute, then on high speed until soft peaks form, about 4 more minutes. Add the sugar and salt and continue beating on high until glossy stiff peaks form, about 2 more minutes.
6. Spread the meringue over the warm lemon filling, ensuring it touches the crust edge all the way around (this prevents weeping). Make decorative peaks with the back of a spoon.
7. Bake on the lowest oven rack 20–25 minutes until the meringue is lightly golden. If browning too quickly, tent loosely with foil.
8. Remove from oven and cool at room temperature for 1 hour. Refrigerate for 4 hours before slicing.
9. Lemon meringue pie is best on day 1 — serve the same day you make it.

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