Lemon Meringue Pie Recipe

Prepare and blind-bake crust

Preheat oven to 350°F (175°C). Melt butter in a small saucepan or microwave. In a mixing bowl combine graham cracker crumbs, 2 tablespoons granulated sugar and 1 tsp salt. Pour melted butter over crumbs and mix until evenly moistened and texture holds when pressed. Press crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart or pie pan (about 1/2" thick). Use the bottom of a measuring cup for an even, compact crust. Line crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake an additional 5–7 minutes until set and just turning golden. Let cool slightly while preparing filling.

Temper eggs and cook curd

In a medium heatproof bowl whisk together 4 egg yolks, 1 whole egg and 1 cup granulated sugar until smooth and slightly pale. Whisk in 3/4 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 tsp salt and 1 tsp cornstarch (if using). Place a medium saucepan with 1–2 inches of simmering water (double-boiler) and set the bowl over it (bowl shouldn’t touch the water). Cook the mixture, whisking constantly, until thickened to a pudding-like consistency and registers 170–175°F (about 8–12 minutes). Alternatively cook over low heat directly in the saucepan, stirring constantly to avoid curdling.

Finish curd

Remove curd from heat and immediately strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest if desired. Whisk in 6 tablespoons unsalted butter, piece by piece, until smooth and glossy. Taste and adjust salt or lemon if needed. If curd is still thin, return briefly to heat and stir until thicker, then strain again. Pour hot lemon curd into the warm pre-baked graham crust, spreading to an even layer. Chill in refrigerator until fully set, at least 2 hours (curd will firm up as it cools).

Make Swiss meringue

Combine 4 large egg whites, 3/4 cup granulated sugar, 1/2 tsp cream of tartar and 1/8 tsp salt in a heatproof bowl (metal or glass). Place bowl over a pot of simmering water (double-boiler) and whisk constantly until sugar dissolves and mixture reaches 160–165°F and feels warm to the touch (about 3–4 minutes). Remove from heat and transfer to a stand mixer fitted with the whisk attachment or use a hand mixer. Whip on medium-high speed until glossy, stiff peaks form and the bowl is near room temperature, 6–8 minutes. Add 1/2 tsp vanilla extract and whip 10–15 seconds to incorporate.

Top pie and toast

Remove chilled lemon curd pie from refrigerator. Immediately pile or pipe the meringue onto the lemon curd, ensuring it seals to the crust edge to prevent weeping. Use a spatula to create peaks and swirls for an attractive surface. Toast the meringue with a kitchen blowtorch, moving torch constantly to brown peaks evenly until golden (10–30 seconds depending on intensity). If you don't have a torch, place the pie under a hot broiler on the top rack for 1–2 minutes — watch closely to avoid burning. Cool briefly, then chill 15–30 minutes before serving to stabilize the meringue.