Classic Lemon Meringue Pie

Why you’ll love it

• Real lemon flavor from fresh juice and zest.
• No-weep meringue that stays tall and fluffy.
• A beautiful centerpiece for any table.

Quick facts

Ingredients

For the crust

• 1 unbaked 9-inch (23 cm) pie crust

For the lemon filling

• 1 1/4 cups (250 g) sugar
• 1/3 cup (43 g) cornstarch
• 1/4 tsp salt
• 1 1/2 cups (360 ml) water
• 5 large egg yolks (save the whites)
• 1/2 cup (120 ml) fresh lemon juice
• 1 tbsp grated lemon zest
• 3 tbsp unsalted butter

For the meringue

• 5 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 2/3 cup (130 g) sugar
• 1 tsp cornstarch
• 1/2 tsp vanilla extract

Step-by-step method

1. Bake the crust. Heat the oven to 400°F (200°C). Line the crust with parchment and pie weights and bake 15 minutes. Remove the weights and bake 10 minutes more, until golden. Lower the oven to 350°F (175°C).

2. Make the filling. In a saucepan, whisk the sugar, cornstarch and salt. Whisk in the water and bring to a boil over medium heat, whisking, until thick and clear, about 5 minutes.

3. Temper the yolks. Whisk the yolks in a bowl. Slowly whisk in 1 cup of the hot mixture, then pour everything back into the pan. Cook 2 minutes more, whisking.

4. Add the lemon. Remove from the heat and stir in the lemon juice, zest and butter. Cover to keep it hot.

5. Whip the meringue. Beat the egg whites with the cream of tartar to soft peaks. Mix the sugar with the cornstarch and add it one spoonful at a time, beating until stiff, glossy peaks form. Beat in the vanilla.

6. Assemble while hot. Pour the hot filling into the crust. Immediately spread the meringue over it, making sure it touches the crust all around to seal. Make swirls and peaks with the back of a spoon.

7. Bake and cool. Bake 15–20 minutes, until the meringue is golden. Cool at room temperature 1 hour, then refrigerate at least 3 hours before slicing.

Tips for the best result

• Spreading meringue over a hot filling cooks it from below and prevents weeping.
• Seal the meringue to the crust edge so it doesn’t shrink.
• Use a knife dipped in hot water for clean slices.

Storage

Best eaten within 2 days. Refrigerate loosely covered. Not suitable for freezing.