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Lemon Meringue Pie

Sue Lau
Prep Time 25 mins
Cook Time 35 mins
chill time 6 hrs
Course Dessert, Pie
Cuisine American


  • Electric Mixer
  • Food Processor


  • 1 9-inch pie crust fitted into a deep dish pie plate

Pie Filling:

  • Zest from 3 large lemons
  • 1-1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup fresh lemon juice
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 6 egg yolks
  • 1 tablespoon Adams clear vanilla extract


  • 6 egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar or superfine sugar
  • 1 teaspoon Adams clear vanilla extract


  • Preheat oven to 450°F.
  • Prick bottom of pie crust with a fork, then line with a round parchment sheet and pie weights (or uncooked beans if you have to).
  • Parbake unfilled in the oven for 12-15 minutes or until light brown, then remove and cool.
  • Reduce oven temperature to 350°F.
  • Zest lemons and reserve then juice lemons (should have one cup total, if not, top up with water and set aside.
  • Pulse granulated sugar with lemon zest in a food processor to mix.
  • Separate eggs into cups of white and yolk.
  • Set aside the whites until you make the meringue.
  • Place lemon sugar in a skillet with the cornstarch, salt, lemon juice and water, whisking until smooth.
  • Heat the lemon filling over low heat, stirring, until it comes to a boil; boil one minute then remove from heat.
  • Whisk the yolks in a bowl and add one ladle of filling, quickly whisking to blend, then do this again twice, until yolk mix is hot.
  • Stir the yolk mix into the filling mix and heat again until it comes to a boil, then boil one minute.
  • Stir in clear vanilla extract and remove from heat.
  • Cover and keep warm.
  • If not using superfine (caster/baker's) sugar, place it in a food processor and pulse a few times until it has a softer grain.
  • Place egg whites in an electric mixer fitted with a wire whip; add cream of tartar and mix until frothy, then add sugar gradually and run until stiff glossy peaks form.
  • Place lemon filling in crust and top with meringue, making deep swirls into the meringue for best browning.
  • Bake for 20-25 minutes or until the meringue is nicely browned.
  • Cool pie to room temperature then chill 4-6 hours to let the filling set up fully.


From the kitchen of palatablepastime.com
Keyword Lemon Meringue