Name: Lemon Meringue Pie
Yield: 8 servings
Ingredients: 1 Blind-Baked Pie Crust; 1 cup sugar; ⅓ cup cornstarch; 2 large eggs; 4 large egg yolks; Zest of 4 lemons; 1 cup fresh lemon juice; 1 tsp. kosher salt; 3 Tbsp. chilled unsalted butter; 4 large egg whites; ¾ cup sugar; ½ tsp. kosher salt; ¼ tsp. cream of tartar

Top view of lemon meringue pie in a glass pie plate on pink surface.

Photo by Ted Cavanaugh, Chelsea Cavanaugh, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.

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Recipe notes

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