Classic Lemon Meringue Pie 

Classic Lemon Meringue Pie 

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Classic Lemon Meringue Pie 

1 H
40 MIN
5 H



Lemon Filling

French Meringue


  1. Put the rack in the middle, preheat the oven to 160°C (325°F).

Lemon Filling

  1. In a saucepan, combine the sugar, cornstarch, salt, lemon zest, and water. Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue.
  2. In a bowl, combine the egg yolks, butter and lemon juice with a whisk. Whisk in a ladle of the hot mixture, and then pour back into the saucepan and stir (if the yolks were added directly to the hot mixture, they could coagulate and form lumps). Return to the heat and bring back to a boil, stirring constantly. Reduce the heat and cook for 1 minute to cook the yolks. Set aside. 

French Meringue

  1. In a bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Whisk in the reserved curd mixture (adding a little starch to the meringue prevents it from forming water droplets on its surface as it cools).
  2. Reheat the filling and pour into the pie shell. Spoon the meringue over the filling (a hot filling cooks the underside of the meringue, which prevents seeping from the pie). Spread evenly, taking care to touch the edge of the crust. Form decorative peaks. Bake for about 20 minutes or until the meringue is golden brown.
  3. Let cool completely at room temperature, about 5 hours. Preferably enjoyed the same day.


  1. This was absolutely delicious!

  2. Omg this was a bit of work but worth it. Not too sweet fresh lemon taste. Best I ever had.

  3. My students and I made this pie twice. The instructions were easy to follow and the pies looked amazing and tasted absolutely delicious.

  4. This is a great recipe but I used Stevia in place of sugar, I don't recommend doing this as it really changes the lovely flavour of lemon. Love using the 1/3 Cup of lemon curd in the meringue, really makes a difference. Just joined the newsletter and looking forward to receiving the tips and seasonal recipes. Used regular sugar in the meringue hoping it will deflect the taste of Stevia in the filling. Happy cooking and eating.

  5. Can I double this recipe?

  6. Excellent and delicious pie! Came out perfectly and my husband loved it! Will definitely make it again!

  7. Perfect lemon meringue pie recipe! Thank you!

  8. Very simple to make especially if your pie shell is baked prior & ready to go! And yummy!

  9. Absolutely delicious! Not as difficult as I thought it would be, it just requires a tad more time and concentration - and the end result is well worth the effort ! It's miles apart from the homemade variety, not even in the same league ;)

  10. great pie. You can make it as light or heavy on the lemon as you want, the Meringue comes out perfect, My husband loves Lemon Meringue pie, i'll never buy one pre made again.

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