Fool-Proof Lemon Meringue Pie is my go-to Lemon Meringue Pie recipe. It always turns out perfect, even when I do dumb things like forget the butter, which is what happened this afternoon. But even without the butter the filling was still delicious, and the meringue didn't weep or shrink.
The Fool-Proof Lemon Meringue Pie recipe is from a 1997 Sunset Magazine annual, and it's still available on-line with a helpful article on how to make Lemon Meringue Pie. The article answers questions on how to keep lemon meringue pie from being runny, why the filling needs to be hot when you top it with the meringue, and why meringue shrinks.
The recipe employs techniques mentioned in the article. For Fool-Proof Lemon Meringue Pie, you mix the filling ingredients first with cold water and then hot water which keeps the heat and acid from destroying the bonds in the starch and causing a runny pie. Putting the meringue on a very hot filling supposedly curbs weeping, and baking the meringue at a low heat like 325 keeps it from shrinking.
What this recipe does not include is a recipe for a baked pie shell. I usually make one ahead of time using this baked pie shell recipe. Alternatively, you could just buy a refrigerated pie crust and bake it ahead.
Recipe
Fool-Proof Lemon Meringue Pie
Ingredients
Filling:
- 1 ¼ cups granulated sugar (250 grams)
- 6 tablespoons cornstarch (60 grams)
- ⅛ teaspoon salt
- ½ cup cold water
- 1 tablespoon grated lemon zest
- ½ cup lemon juice
- 4 large egg yolks
- 1 tablespoon butter room temperature (14 grams)
- 1 ½ cups boiling water
- Baked 9-inch pie crust
Meringue:
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar mixed with 2 teaspoons of cornstarch
Instructions
- Assemble all the ingredients – especially meringue ingredients. By this I mean have the egg whites in the mixing bowl and the cream of tartar, sugar and cornstarch measured.
- In a 2- to 3-quart sauce pan that is not yet set over heat, mix 1 ¼ cups sugar with 6 tablespoons cornstarch and salt. Whisk in ½ cup cold water, lemon zest, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 ½ cups boiling water.
- Set pan over medium or medium high heat and stir with a flexible heat-proof spatula scraper or wooden spoon until mixture boils, about 5-7 minutes. Reduce heat to medium and stir filling 1 minute more. Pour filling into pie crust and quickly make meringue.
- In bowl of a stand mixer using whisk attachment, beat egg whites and cream of tartar until very foamy. Continue to beat at high speed and gradually add the sugar and cornstarch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell.
- Bake in a 325 degree oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve immediately or store in a cake cover in refrigerator.
Anna says
Lisa, thanks for the tip!!
Lisa says
Thanks for the recipe-- it helped me finally learn how to get the lemon curd to set. I've used your recipe for several years. Those with ceramic cook-tops should note that it may take longer to get the curd to thicken-- on my newer stove, it took nearly 15 minutes, but it finally worked.
Adare says
Thank you for this recipe! I made it this weekend, and it was fabulous. It was quick and easy, and the meringue was so light and fluffy. I like lemon desserts to be on the more-tart-than-sweet side, so I added a little more lemon juice and the zest from 4 lemons, Scrumptious!
Pat says
Thank you! I cannot remember how many times I have tried to make a lemon meringue pie for my husband without success. Your recipe turned out great.
Lisa says
I just made this pie the other day. It was an absolute success with my family (it was eaten up in less than 24 hours). It really was foolproof. Thank you so much for sharing this recipe and your comparison of it with other lemon meringues so that I could know exactly which one I wanted to make. Thanks also for your tip about making the meringue beforehand. I did as you directed and there was hardly any beading at all.
Anna says
It's an acidic powder used as a leavening in most cases, but in the case of meringue, it's supposed to help add structure to the egg whites so they fluff up better. You can leave it out or you can add a little lemon juice or vinegar -- about 1/4 teaspoon for every 2 egg whites. I think in this case you can leave it out.
meecee says
What is cream of tartar? Can I leave it out, or substitute w/something else? Thanks,
Anna says
Hi Piera,
Congratulations on making your first successful lemon meringue pie!
Piera says
Hi Anna! I just made this pie and it was wonderful! Everything came out perfectly and it was my very first time making a lemon meringue pie which I've been kind of weary of making. I got such great reviews and will definitely be making this again!
Barbara says
Nothing wrong with a weeping meringue... much better to have the real thing than using marshmallow creme!
My sister loves something called a lemon angel pie. I have made a couple of them...they don't do well in Florida but it sure is delicious.
Tina from PA says
Now I have to make this , I've only tried Lemon Meringue pie once it was ok . This is one of hubbys favorites.
Laura L says
Is this filling better (or just as good as)the one from the Dessert Bible? I am looking for the perfect lemon meringue pie to bake for an event this weekend.
Katrina says
It sure looks nice. I love how firm ? the lemon curd looks, it sliced perfectly.
Anna says
Sue, I don't know if it's the "correct" way, but I use my rubber super scraper and scoop little blobs out of the bowl and kind of dot them around, starting with the edges since that's the part you're supposed to seal. So I dot blobs around the edges, put more in the middle, then sort of smooth them out and push them together with the back of the scraper.
Sue says
I have a silly question. How do you get your meringue on so evenly? I always end up squishing my filling a little. Yours always looks perfect! I know the obvious answer is not to push down so hard while spreading it, but I really do try to have a light hand. There must be another tip I can use!
Cakelaw says
There's nothing like a good lemon meringue pie - this one looks scrumptious.
Janet says
Your lemon meringue pie looks perfect! I know this is not relevant to today's recipe but...I made your Blondies recipe (the Helms Bakery clones) today. They are so wonderful and wanted to say thanks for the recipe. I plan to make your lemon meringue pie in August and if the weather is humid...I'll try the marshmallow creme meringue.
Maureen says
If my meringue gets a little weepy - I blame it on the weather. My best meringues are made on dry, warm, sunny days. Regardless, no one ever seems to mind.
Sue says
Your pie looks good! I'm so impressed that you tried yet another recipe! I figured that chapter was closed. 🙂
A little weeping in the meringue doesn't seem to bother most people. My son actually likes those little drops and is disappointed when they don't appear.
Louise says
Good choice. Regardless of what Shirley Corriher says, marshmallow creme does not belong in meringue. 🙂