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5 from 1 vote

The Best Lemon Meringue Pie

This is the best lemon meringue pie ever! Not too sweet and just the perfect amount of tart!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings: 8
Author: Jamie Lundstrom - So Much Better With Age

Ingredients

FILLING:

  • 1 1/4 cup sugar
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 cup boiling water
  • 2 egg yolks (use the whites for the meringue)
  • 1 tsp grated lemon rind
  • 1/3 cup lemon juice (2-3 lemons)
  • 1 tbsp butter
  • 1 baked pie shell

MERINGUE:

  • 2-4 more egg whites (I used 4 egg whites along with the 2 egg whites from above for a total of 6 egg whites)
  • 1 pinch salt
  • 1/8 tsp cream of tartar
  • 1/4 cup sugar

Instructions

FILLING:

  • In a saucepan, combine sugar, cornstarch.
  • Add cold water, mix. Stir in hot water.
  • Cook over medium heat stirring constantly until mixture is thick and clear.
  • Allow to bubble for 1 minute.
  • Beat egg yolks. Stir a small amount of hot mixture in with the egg yolks, add more gradually and then return all of the warmed mixture to the remaining portion in the saucepan (this prevents eggs from being scrambled).
  • Bring to a boil and cook for 1 minute more, stirring constantly.
  • Remove from the heat, add butter and lemon rind.
  • Slowly stir in lemon juice. Cool to lukewarm before pouring into pastry shell.
  • Top with meringue.

MERINGUE:

  • Add salt to the egg whites and beat the eggs with the wire whip (Kitchenaid mixer) until fluffy. 
  • Sprinkle in cream of tartar and beat until soft peaks.
  • Add sugar gradually and beat until stiff.
  • Spread on pie filling. Use the back of a spoon to make the little peaks stand up.
  • Bake at 350 deg F for 10-12 min.