Why This Pie Wins

• No Weeping Meringue – cornstarch stabilizer keeps peaks perfect.
• No Milk Needed – pure lemon flavor shines.
• Make-Ahead Friendly – curd and crust can be prepped 2 days early.
• Holiday Showstopper – golden peaks that photograph beautifully.

Ingredient Science

Lemon Curd

• 1 cup white sugar – sweetness & structure
• 2 Tbsp all-purpose flour – thickener
• 3 Tbsp cornstarch – anti-weep insurance
• ¼ tsp salt – balances tang
• 1 ½ cups water – liquid base
• 2 lemons – juice & zest – bright, fresh flavor
• 2 Tbsp butter – silky finish
• 4 egg yolks, beaten – custard richness

Sky-High Meringue

• 4 egg whites, room temp – volume base
• 6 Tbsp white sugar – stabilizes peaks
• Pinch cream of tartar – optional extra stability

Crust

• 1 (9-inch) baked pie crust – blind-baked and cooled

Step-by-Step Method

1. Blind-Bake Crust

1. Preheat 350 °F / 175 °C. Dock, line with parchment, fill with pie weights, bake 15 min. Remove weights, bake 10 min more. Cool.

2. Silky Lemon Curd

1. In saucepan whisk sugar, flour, cornstarch, salt. Stir in water, lemon juice & zest.
2. Cook over medium-high, stirring constantly, until thick and bubbling.
3. Temper yolks: whisk ½ cup hot mixture into yolks, then return to pot.
4. Boil 1 min more, remove from heat, stir in butter. Pour into cooled crust.

3. Sky-High Meringue

1. Whip egg whites until foamy. Add sugar gradually, beating to stiff peaks.
2. Spread meringue over hot curd, sealing edges to prevent shrinkage.
3. Bake 10 min at 350 °F until peaks are golden. Cool completely.

Meringue Mastery

• No Weep Tip: Add 1 tsp cornstarch dissolved in 1 tsp water to meringue.
• Stability: Use room-temp whites and clean, grease-free bowl.
• Browning: Broil 30 sec for extra caramel peaks.

Flavor Twists

• Lime Meringue: Swap lemon for lime juice & zest.
• Passionfruit Curd: Replace half lemon juice with passionfruit pulp.
• Ginger Snap Crust: Use crushed gingersnaps + butter for base.
• Mini Tarts: Press crust into muffin tins for bite-size treats.

Storage & Make-Ahead

• Curd: Make 2 days ahead; refrigerate in airtight container.
• Crust: Blind-bake 1 day ahead; store at room temp.
• Assembly: Add meringue day of serving for best texture.
• Leftovers: Refrigerate 3 days; meringue stays crisp if covered loosely.

📖 Recipe Card