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Lemon Meringue Pie

Prep Time: 15 min
Cooking: 35 min
Serves: 12


  • 1 prepared 9-inch Short Crust
  • 1 cup Sugar
  • 1/4 cup Corn Starch
  • 1-1/2 cups Water
  • 3 Egg Yolks, slightly beaten
  • 1/4 cup Lemon Juice
  • 1tsp Lemon Zest
  • 1 tbs Butter, melted
  • 3 Egg Whites
  • 1/2 tsp Cream of Tartar
  • 1/3 cup Icing Sugar


  1. Heat oven to 180 degrees C and place rack in the middle position.
  2. Roll out pie crust and blind bake in a round pie dish for 15 minutes.
  3. To prepare Pie Filling: combine Sugar and Cornstarch in a deep sauce pan. Add Water and whisk in Egg Yolks, and Lemon Juice.
  4. Place over medium heat and bring to a gentle boil until the custard becomes shiny, translucent and thick.
  5. Remove from heat, and pass through a sieve to remove any possible curdles.
  6. Add Lemon Zest, and Butter and continue to whisk until smooth. Pour filling over baked crust.
  7. To prepare Meringue: Beat Egg Whites and Cream of Tartar in a large bowl on low speed until soft peaks form. Increase speed to medium-high and add sugar 1 Tbsp at a time, beating just until stiff peaks form (don’t over beat). Spoon on filling to cover, mounding in center and spreading to crust around entire edge.
  8. Bake 20 minutes until browned. Cool, then refrigerate at least 2 hours.

Chef’s Tip: Cut pie with a knife dipped in cold water and wiped clean between cuts.

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