Lemon Meringue Pie

TYPE : American
YIELD : 8 servings
CALORIES : 424 kcal
PREP TIME : 20 minutes
COOK TIME : 10 minutes
TOTAL TIME : 30 minutes


Lemon Curd

  • 2 – 3 lemons, juice and zest
  • 1 cup (2.5 dl) water
  • 3/4 cup (2 dl) sugar
  • 4 egg yolks
  • 4 tbsp corn or potato starch
  • 2 tbsp butter


  • 4 egg whites
  • 3/4 cup (2 dl) sugar


  • Prepare and blind bake a pie crust, or use store-bought.
  • Set the oven to 350°F (175°C).
  • In a saucepan, mix lemon, water, sugar, starch and egg yolks. Heat while whisking until it begins to thicken, then whisk in butter and pour into the crust before it stiffens completely.
  • In a clean, dry bowl, beat the egg whites until foamy, then begin to add sugar one tablespoon at a time while continuously beating. When all the sugar has been incorporated and the meringue is shiny and firm, pipe or spoon it on top of the lemon curd.
  • Bake until the meringue begins to color, about 10 minutes. Allow to cool completely before serving.

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