How to Bake an Award-Winning Lemon Meringue Pie Every Time

Preparing the Tangy Lemon Filling

1. In a heavy saucepan, combine sugar, flour, cornstarch, and salt. Whisk to mix.
2. Add water slowly while whisking to avoid lumps.
3. Place over medium heat and stir constantly until mixture thickens and starts to bubble. This step should take about 5–7 minutes.
4. Add lemon juice and zest, stirring to blend.
5. Remove from heat and add butter, stirring until melted.
6. Whisk a small amount of the hot lemon mixture into the beaten egg yolks to temper them. Then gradually add the yolk mixture back into the pan, whisking all the time.
7. Return the pan to low heat and cook, stirring, until the filling is thick and glossy (about 2 more minutes).

Whipping and Spreading the Perfect Meringue

1. In a clean, dry bowl, beat egg whites with cream of tartar using a handheld mixer on medium speed until soft peaks form.
2. Add sugar slowly. Continue beating until the mixture holds stiff, glossy peaks.
3. Sprinkle in vanilla and beat another 15 seconds to blend.
4. Spread the hot filling evenly into the prepared, baked pie crust.
5. Immediately spoon the meringue over hot filling. Use the back of a spoon to spread meringue, making sure it touches and seals to the crust all around. This prevents the meringue from shrinking or weeping.

Baking and Finishing the Pie

1. Bake the pie in a preheated oven at 350°F (175°C) for 15–20 minutes. The meringue should reach a deep, golden brown at the peaks.
2. Remove the pie from the oven. Cool at room temperature for 2 hours. Do not slice too early or the filling will not set properly.