Lemon Meringue Pie

Cuisinart original

An American classic, Lemon Meringue Pie has been a favorite since the early 19th century. Our version has a marshmallow-like meringue topping.


Makes one deep-dish pie, 8 to 12 servings


1   Flaky Pie Crust, blind baked
     and cooled
For the filling:
1½ cups granulated sugar
¼    cup, plus 3 tablespoons cornstarch
1½ cups water
¾   cup fresh lemon juice
7    large egg yolks (reserve whites for
5     tablespoons (⅔ stick) unsalted butter,
       cut into 1-inch pieces
       Zest of 3 lemons
Meringue topping:
7     large egg whites (reserved from eggs)
¾    cup, plus 2 tablespoons granulated
       sugar, divided
2     tablespoons water
1     teaspoon cream of tartar
⅛ teaspoon kosher salt

Nutritional information

Nutritional analysis per serving (based on 12 servings):
Calories 393 (38% from fat) • carb. 56g • pro. 5g • fat 17g • sat. fat 10g • chol. 140mg • sod. 105mg • calc. 15mg • fiber 0g


Position the oven rack in the upper third of the
oven. Set the oven to High broil. Have the
prebaked Flaky Pie Crust ready to fill.
To make the lemon filling, place the granulated
sugar and cornstarch in a 2½-quart saucepan
and stir together. Add the water and lemon
juice and stir until smooth. Place over medium
heat and cook until slightly thickened, about 3
to 4 minutes.
Whisk the egg yolks in a separate mixing bowl.
While whisking constantly, add about one half
of the hot liquid to the egg yolks. Stir the now
“tempered” egg yolks into the saucepan
together with the remaining liquid and place
over medium heat. Stirring or whisking
constantly, cook until quite thickened and just
beginning to bubble, about 5 to 6 minutes.
Add the butter and stir until blended. Stir in
the zest until completely blended. Cover until
ready to fill pie; keep warm.
To make the meringue: Put the egg whites, 2
tablespoons of the granulated sugar, the 2
tablespoons water and the cream of tartar into
the Cuisinart® mixing bowl and stir until
smooth. Attach the chef’s whisk and whisk on
Speed 3 for 30 seconds. Increase the speed to
Speed 12 and slowly add the remaining ¾ cup
of granulated sugar. Add the salt and whip
until the egg whites form stiff peaks, about 4
Spread the hot lemon filling into the prepared
pie shell. Top the filling with the meringue,
taking care to spread the meringue to touch
the crust all the way around. Make decorative
swirls and peaks on the meringue as desired.
This makes a generous, meringue topping – if
you prefer, use less.
Broil until lightly browned, about 5 minutes.
Remove from oven and cool on a wire rack for
one hour, then refrigerate for several hours,
uncovered, until completely chilled.
TIPS: When making a Lemon Meringue Pie, it
is important that the filling is hot when topped
with the meringue before baking to prevent the
meringue from shrinking.