Swiss Meringue Lemon Pie 

  • Preparation 30 MIN
    Cooking 16 MIN
  • Servings 8


Lemon Filling


Swiss Meringue


  1. With the rack in the lowest position, preheat the oven to 180 °C (350 °F). 

Lemon filling

  1. In a saucepan, bring the lemon juice and butter to a boil. Remove from the heat.
  2. In another saucepan, with a whisk, combine the eggs, sugar, and salt until smooth. Gradually stir in the hot juice and butter mixture. Cook over medium heat, stirring with a whisk until the mixture thickens, about 10 minutes. Remove from the heat once it first boils.
  3. Strain the filling through a sieve. Pour into the crust and bake for about 12 minutes. Let cool then refrigerate until completely chilled, about 2 hours. 

Swiss meringue

  1. In the upper part of a double boiler, heat the sugar and egg whites, stirring constantly, until the sugar has dissolved and a candy thermometer reads 60 °C (140 °F). Remove the bowl from the water bath and beat the mixture until stiff peaks form.
  2. With the rack in the highest position, preheat the oven’s broiler.
  3. Spread the meringue over the cooled pie, covering completely up to the edge of the crust.
  4. Carefully brown under the broiler. Consume preferably the same day. 


Step 3

You can also spoon the meringue into a pastry bag fitted with a star tip to form rosettes on the pie.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 415  
Total Fat 24 g  
Saturated Fat 14 g  
Sodium (salt) 145 mg  
Carbohydrates 45 g  
Fibre 1 g  
Protein 7 g