Lemon Meringue Pie -- The Sweetest Thing I Could Give Her on the Day That Mattered Most

Mother's Day Sunday. Full family dinner at the house. All kids. Dave. Gayle. I cooked at the kids' demand. Gayle made me a hand-knit pot holder.

Drove Monday.

Gayle stable.

When the kids insisted I cook, I wanted the meal to end on something bright and a little celebratory — something that felt like the day deserved. Lemon meringue pie has always been that for me: a little effort, a lot of love, and just the right balance of tart and sweet to lift everyone’s spirits. With Gayle on my mind and the whole family around the table, it felt like exactly the right note to close on.

Lemon Meringue Pie

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes (plus cooling) | Servings: 8

Ingredients

• 1 pre-baked 9-inch pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large eggs, yolks and whites separated
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar (for meringue)

Instructions

1. Make the lemon filling. In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 8–10 minutes.
2. Temper the egg yolks. In a small bowl, whisk the 4 egg yolks lightly. Slowly add about 1/2 cup of the hot sugar mixture into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly.
3. Finish the curd. Remove from heat and stir in lemon juice, lemon zest, and butter until butter is fully melted and incorporated. Pour the hot filling into the pre-baked pie crust.
4. Make the meringue. Preheat oven to 350°F. In a clean, dry bowl, beat the 4 egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
5. Top and seal. Spread the meringue over the hot lemon filling, making sure to spread it all the way to the crust edges to seal and prevent weeping. Use a spatula or spoon to swirl decorative peaks.
6. Bake. Bake at 350°F for 12–15 minutes, until the meringue peaks are golden brown. Watch closely to avoid over-browning.
7. Cool completely. Remove from oven and let the pie cool at room temperature for at least 1 hour, then refrigerate for 2–3 hours before slicing. Cut with a clean, sharp knife for neat slices.

Nutrition (per serving)

Calories: 310 | Protein: 4g | Fat: 11g | Carbs: 49g | Fiber: 1g | Sodium: 180mg