Rich Lemon Pie with Meringue Topping

Lemon meringue pie is the dessert that defines summer-meets-Sunday-supper. A bright, buttery lemon curd thickens with cornstarch and egg yolks until it’s silky and pourable, then sets into a tart filling inside a baked pastry shell. The crowning glory is a cloud of stiff meringue made from the leftover egg whites, sweetened with two tablespoons of sugar and toasted under the broiler until golden.

The pie is a model of efficiency. Three egg whites become the meringue topping while four egg yolks go into the curd, so nothing goes to waste. The whole pie comes together in about 40 minutes start to finish, which makes it more achievable than most layer-cake desserts.

Use fresh lemon juice and zest. Bottled juice tastes flat and metallic, while fresh juice and the oils in the zest deliver the signature pucker that makes lemon meringue pie unforgettable.

Pro Tips

• Cook the cornstarch-sugar-water mixture until truly thick and clear, not just bubbling. Undercooked cornstarch leaves a chalky aftertaste in the finished filling.
• Temper the egg yolks before adding to the hot mixture. Whisk a few tablespoons of the warm cornstarch mixture into the yolks first, then return everything to the pan. This prevents scrambled eggs.
• Spread the meringue all the way to the edge of the crust, sealing it. This prevents the meringue from shrinking away and weeping during baking.
• Use a slow oven (around 325°F / 165°C) for the meringue. Hotter ovens brown the peaks too fast while leaving the bottom of the meringue raw.

Variations

• Sub fresh lime juice and zest for the lemon for a lime version.
• Swap the pastry crust for a graham cracker crust for an easier, more dessert-shop feel.
• Add a half teaspoon of fresh ginger or cardamom to the curd for a warmer, more complex citrus pie.