Ingredients
Scale
- For the Crust: 1 9-inch pie crust (homemade or store-bought), blind-baked and cooled
- For the Lemon Filling: 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 large egg yolks (save the whites for the meringue)
- 2 tablespoons unsalted butter
- For the Meringue: 4 large egg whites (room temperature)
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Lemon Base In a medium saucepan, whisk together the sugar and cornstarch. Gradually stir in the water, lemon juice, and lemon zest. Cook the mixture over medium heat, stirring constantly, until it reaches a simmer and begins to thicken. It should look translucent and glossy.
- Step 2: Temper the Egg Yolks Place your egg yolks in a small bowl and lightly beat them. Slowly pour about half a cup of the hot lemon mixture into the yolks while whisking vigorously. This “tempering” prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan. Continue to cook for 2 more minutes, stirring constantly, then stir in the butter until melted. Pour the hot filling into your pre-baked pie crust.
- Step 3: Whip the Meringue to Stiff Peaks In a clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time, increasing the speed to high. Continue beating until the mixture is glossy and holds stiff, upright peaks when you lift the whisk. Stir in the vanilla extract at the very end.
- Step 4: Assemble and Create Peaks Spoon the meringue over the hot lemon filling. Use a spatula to spread the meringue all the way to the edges of the crust to “seal” the pie; this prevents the meringue from shrinking. Use the back of a spoon to pull up small sections of the meringue, creating decorative “peaks” across the entire surface.
- Step 5: Toast the Meringue Preheat your oven to 375°F (190°C). Place the pie in the center of the oven and bake for 10 to 12 minutes. Watch closely as the tips of the meringue peaks turn a beautiful golden brown. Remove from the oven and let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the lemon filling to set properly.
- Cook Time: 1 hour 15 minutes