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Lemon meringue pie featuring a tall, stabilized cornstarch-slurry meringue topping and zesty curd.

Classic Lemon Meringue Pie

Rebecca Blumer
Master the art of the perfect diner-style lemon meringue pie. This recipe features a stabilized meringue and silky tart lemon curd designed for clean slices and a tall, proud topping.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Ingredients
 

Lemon Filling:

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 medium lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 9-inch prepared pie crust, baked

Meringue:

  • 4 egg whites
  • 1/2 cup white sugar

Instructions
 

Prep and start the lemon base

  • Heat the oven to 325 degrees F (165 degrees C), and set your baked 9-inch crust close by so you can fill it while the curd is hot.
  • In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt until evenly blended, then pour in the water, lemon juice, and zest.
  • Cook over medium-high heat, stirring often, until the mixture bubbles into a boil and looks translucent, then stir in the butter until melted and glossy.

Temper the yolks, then finish the lemon curd

  • Place the beaten egg yolks in a small bowl, then slowly whisk in 1/2 cup of the hot lemon mixture, a little at a time, to warm the yolks without scrambling them.
  • Pour the warmed yolk mixture back into the saucepan, whisking as you go, and bring it back to a boil while stirring constantly until the curd is thick and shiny.
  • Remove from heat and immediately pour the hot filling into the prepared baked pie crust.

Whip the stabilized meringue and assemble

  • In a clean glass or metal bowl, beat the egg whites until foamy, then gradually add the sugar while beating until stiff, satiny peaks form.
  • Whisk 1 tsp cornstarch with 2 tbsp water and simmer until clear, then whisk this slurry into the whites while they are whipping for extra stability.
  • Spread the meringue over the hot lemon filling, sealing it all the way to the crust edges, and use a spoon to create decorative peaks.

Bake for a golden finish

  • Bake the pie until the meringue peaks are golden brown, approximately 20 to 25 minutes. Let the pie cool completely so the curd sets before slicing.

Notes

Pro Tip: Always spread your meringue over the lemon filling while it is still hot. This creates a bond between the layers that prevents the meringue from sliding or weeping.
Safety Tip: Use a glass or metal bowl for whipping egg whites. Plastic bowls can retain traces of oil that prevent the whites from reaching their full volume and stiff peaks.
Storage Tip: Store the pie in the refrigerator uncovered for up to 2 days. Plastic wrap traps moisture, which will make the meringue surface sticky and ruin the texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 40gVitamin A: 150IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Keyword lemon meringue pie
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