Homemade lemon meringue pie recipe like grandma made! Buttery pie crust, tangy lemon filling, and an airy meringue - absolutely the best. Be sure to read the tips to keep the meringue from weeping.
For the meringue
0 Bring the 6 egg whites to room temperature.
1 Rinse the beaters and bowl with vinegar. Pour out.
2 Beat the egg whites until they form soft peaks.
3 Add the 3/4 cups of sugar gradually, beating the whole time.
4 Beat until the sugar dissolves and the meringue holds stiff peaks.
5 Set aside.
For the filling
6 In an enamel or stainless steel pan combine sugar, cornstarch, and salt.
7 Stir in water until smooth.
8 Cook, stirring constantly until thickened and smooth - be careful not to scorch the bottom.
9 Allow to cook about 2 more minutes over low heat, stirring constantly.
10 Whisk egg yolks until very smooth.
11 Add about 1/2 cup of the hot sugar mixture to the egg yolks, whisking constantly.
12 Add the egg yolk mixture carefully back into the rest of the hot sugar mixture, whisking constantly.
13 Stir for one minute over low heat.
14 Remove from heat and whisk in the butter, then the lemon juice and lemon peel.
Assemble and bake
15 Pour the lemon mixture through a wire strainer into the prepared crust.
16 Top the hot filling with meringue and bake at 350F for 30 minutes.
19 Let come to room temperature.
17 Let cool completely in the refrigerator - about 3 hours.
