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Lemon Meringue Pie


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  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup each cold butter and shortening, cubed
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • ice water
  • 1 1/4 cups granulated sugar
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups water
  • 4 egg yolks, beaten
  • 1 tablespoon grated lemon rind
  • 1/2 cup lemon juice
  • 3 tablespoons butter
  • 5 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup berry sugar



Step 1

In bowl, mix flour with salt. Using a pastry blender cut in butler and shortening until in fine crumbs with few larger pieces. In liquid measure beat egg yolk with lemon juice; beat in enough ice water to make 1/3 cup. Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc; wrap in plastic wrap. Chill for at least 30 minutes or for up to 3 days.

On lightly floured surface, roll out pastry to 1/8-inch thickness; fit into 9-inch pie plate. Trim edge to 1-inch overhand, fold under and flute edge. Line with foil, fill with pie weights or dried bean and bake at 400 for 15 minutes. Remove foil and weights; prick all over and bake 10 minutes until evenly golden. Let cool on rack.

FILLING: In heavy saucepan, mix sugar, cornstarch and salt; stir in water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer for 3 minutes, stirring constantly. Remove from heat. Whisk 1/4 into egg yolks, whisk back into pan. Cook over medium heat, stirring for 2 minutes. Remove from heat. Stir in lemon rind, juice, and butter. Set aside.

MERINGUE: In bowl, beat egg whites with cream of tartar until soft peaks form.; Beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form.

Pour filling into cooked crust, smoothing top. Starting at edge and using spatula, spread meringue around outside of hot filling, sealing to crust, which prevents shrinking.

Spread over remaining filling, making attractive peaks with back of spoon. Bake in centre of 400 oven for 5 to 6 minutes or until golden. Let cool on rack for about 5 hours or until set.


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