Lemon Pie (The Best)
Lemon Pie (The Best)
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Lemon Pie (The Best)

45 MIN
35 MIN
8 H
Ricardo's Best Lemon Pie 

(The Best)




Swiss Meringue



  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. In a food processor, combine flour, sugar and baking powder. Add butter and pulse until the mixture has the texture of sand. Add egg and pulse until dough has a grainy texture. With your fingertips, press dough at the bottom and edges of a 23-cm (9-inch) pie plate. Bake for about 22 minutes or until golden brown. Let cool.

Lemon Filling

  1. In a saucepan, off the heat, combine sugar and cornstarch. Stir in egg yolks, lemon zest and juice, stirring with a whisk. Add water and bring to a boil, stirring constantly. Simmer for one minute and remove from heat. Strain. Add butter and stir until melted.
  2. Pour into crust. Cover with plastic wrap directly on filling and let cool in the refrigerator.

Swiss Meringue

  1. In a large bowl, over a double boiler, off the heat, combine water and cornstarch. Cook, stirring with a whisk until the mixture thickens. Remove the bowl from the double boiler. Stir in sugar and egg whites. Put the bowl back on the double boiler and heat for about 1 minute or until sugar has dissolved. Remove the bowl from the double boiler and beat with an electric mixer until meringue forms semi-firm peaks. Cover pie with meringue and bake in the centre of the oven at 180 °C (350 °F) for about 15 minutes or until meringue is golden brown. Refrigerate for 6 to 8 hours.


  1. I am not a baker, never have been. But I had the occasion to make this recipe, and I have to say, it was perfect. All the flavours and textures blended so well, and for sure, I will be making this 'award-worthy' lemon pie recipe again. Thank you for share it with us. Charmaine

  2. Very GOOD lemon pie. I have cut the quantity of sugar in the filling. Same for the Swiss Meringue. I have made a Graham crust instead of the one suggested.

  3. The BEST lemon meringue pie I've ever eaten. I will never buy another one at the supermarket. But I do agree with Isabelle in that the baking time for the crust is too long. 15 min. made mine perfect. Any longer and it would have been burnt. Thank you Ricardo and team for this awesome pie!

  4. Cooking time for the pie crust is too long, I burned mine. It took 15 minutes for the second try. Also, the crust was stuck to the pie plate when serving. The filling is very tart and delicious. Next time, I will use different method for the crust.

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Healthy Pick

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