American
Classic Lemon Meringue Pie
A crisp baked pastry shell holds bright, sliceable lemon filling beneath glossy meringue sealed to the crust and baked to soft golden peaks.
8 servings · 35 minutes prep · 25 minutes cook
Ingredients
Shell
- 1 fully baked 9-inch pie crust, cooled
Lemon Filling
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon fine sea salt
- 1 1/2 cups cool water
- 5 large egg yolks
- 3 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
Meringue
- 5 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Directions
Cook the Lemon Filling
- Heat the oven to 350°F / 175°C. Fit the mixer with the whisk, set out the measured meringue ingredients, and make sure the egg whites are at room temperature. Set the baked pie crust on a rack. Whisk the sugar, cornstarch, and salt in a saucepan; gradually whisk in the water.
- Cook over medium heat, whisking, until thick and bubbling; boil 1 minute. Whisk one-third into the yolks, return all to the pan, and boil while whisking for 1 minute.
- Remove from heat and whisk in the butter, lemon juice, and zest. Immediately pour into the shell.
Whip, Seal, and Bake
- As soon as the hot filling is in the shell, beat the prepared egg whites and cream of tartar to soft peaks. Add the sugar one tablespoon at a time, beating to glossy stiff peaks; beat in the vanilla.
- Spread over the piping-hot filling, sealing meringue to the crust around the entire edge. Bake at 350°F / 175°C until evenly golden and at least 160°F / 71°C in the center, 14 to 17 minutes.
Cool and Serve
- Cool on a rack 2 hours, then refrigerate uncovered until fully set, at least 2 hours. Cover loosely after chilling and cut with a hot dry knife.
