Nicole's Favorite Lemon Pie

Old-fashioned lemon meringue pie done the way grandma made it: a bright, tangy filling thickened with cornstarch and crowned with pillowy, golden-tipped meringue.

The filling comes together on the stovetop. Cornstarch and sugar get stirred with boiling water until thick and smooth, then egg yolks, butter, lemon juice, and fresh lemon zest go in. That extra couple of minutes of cooking after adding the yolks is critical. It tempers the eggs fully and gives the filling enough body to slice cleanly once chilled.

The meringue goes on while the filling is still hot. That heat from below starts cooking the meringue from the inside, which helps prevent the dreaded weeping layer between filling and topping. Spread the meringue all the way to the crust edge to seal it, leaving no gaps.

Kitchen Tips

• Stir the cornstarch mixture constantly as it thickens. Any lapse and you’ll get lumps that won’t smooth out.
• Use a pre-baked and fully cooled pie shell. A warm shell makes the filling slide around and won’t set properly.
• Beat egg whites until stiff peaks form before adding the sugar. Under-beaten meringue deflates in the oven.
• Let the pie cool completely at room temperature before refrigerating. Chilling it while still warm creates condensation that makes the meringue weep.

Variations

• Lime meringue pie: Swap lemon juice and zest for lime for a Key West spin.
• Toasted coconut meringue: Sprinkle shredded coconut over the meringue before baking for extra crunch and tropical flavor.