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The Ultimate Homemade Lemon Meringue Pie Recipe (No-Weep Meringue)

A tall slice of bright yellow lemon meringue pie with perfectly toasted peaks on the white meringue.
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Make a classic, showstopping Lemon Meringue Pie from scratch. This recipe provides a buttery crust, a zesty lemon custard filling, and a fluffy, stable meringue topping.

Ingredients

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  • 1 (9-inch) unbaked pie crust (buttery pie crust recipe recommended)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare and blind bake your pie crust according to your preferred recipe. Set aside.
  2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for one minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about one cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil.
  6. Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter melts and the filling is smooth.
  7. Pour the hot lemon filling immediately into the baked pie crust.
  8. To make the meringue, place the 4 room temperature egg whites in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  9. Add the cream of tartar and gradually beat in the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. This step is key for a no weep lemon meringue pie.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around to seal it. This prevents the meringue from shrinking or weeping.
  11. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator immediately, as rapid cooling can cause weeping.

Notes

  • For a truly stable meringue, use the hot filling immediately after making it. The heat helps set the meringue from the bottom up.
  • If you are interested in other ways to use these flavors, look into lemon meringue bars dessert recipes.
  • If you are managing your diet, this recipe is best suited for those following a standard diet, though it is a great option for family gathering pie recipes.

Nutrition

Find it online: https://cutcooktaste.com/lemon-meringue-pie-recipe-no-weep/