Lemon Meringue Pie Recipe
Position rack in centre of oven. Bake one pie shell following package directions. Set aside. Reduce heat to 350F.
Separate eggs, placing 4 egg whites in a large bowl and 6 yolks in another large bowl. Set both aside. (Save remaining 2 egg whites for another use.)
For the Filling: Combine water, 1 1/4 cups sugar, cornstarch and salt in a medium saucepan set over medium. Cook, whisking occasionally, until it begins to thicken, about 5 to 10 minutes. (Whisk often toward the end of cooking.) Remove from heat. Whisk in lemon zest, lemon juice and butter. Gradually add yolks, whisking constantly so they don't scramble.
Return to stovetop over medium-low. Cook, stirring often, until thick, about 2 to 3 minutes. Pour into a medium bowl. Place plastic wrap onto surface of filling to prevent a skin from forming.
For the Meringue: Beat reserved 4 whites, using an electric mixer on medium, until foamy, about 1 minute. Beat in cream of tartar, then remaining 1/2 cup sugar, 1 tbsp at a time. Scrape down sides of bowl as needed. Beat in vanilla. Beat until stiff peaks form when beaters are lifted, 2 to 3 minutes.
Scrape warm lemon filling into pie shell. Smooth top. Then cover with meringue, spreading with a spoon or spatula until it touches the edge of the pie shell. Using the back of a spoon, create swirly peaks in meringue, with a dabbing-and-pulling outward motion.
Bake until meringue is light golden, 10 to 12 minutes. Transfer to a rack to cool completely. If making ahead, it will keep well, tented with foil and refrigerated, up to 1 day. Slice into wedges just before serving.
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Last updated: March 5th, 2021
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