Lemon Meringue Pie

Prep Time
15 min
Cook Time
1 pie

Aloette’s towering Lemon Meringue Pie is famous all over the Toronto – from its eye-catching golden brown, cloud-like meringue topping to its golden yellow hue, it’s made to be photographed. But it tastes even better than it looks: the lemon curd centre is perfectly tangy and sweet, and even the meringue topping has lemon zest in it!

Courtesy of Chef Solomon Mason of Aloette.

Related: Porky’s Bayside’s Deep-Fried Key Lime Pie

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Graham Cracker Crust

g graham cracker crumb
g unsalted butter (melted)
g sugar
g butter
g yolks
sheets gelatin

Lemon Curd

g sugar
g cornstarch
g flour
g water
ml lemon juice


g sugar
g water
g egg whites
Zest of 2 limes


Step 1

For the crust: mix together the sugar and graham cracker crumb.

Step 2

Add in melted butter and mix thoroughly, it should have a sandcastle like texture.

Step 3

Line the springform pans with parchment paper and spray with non-stick cooking spray.

Step 4

Press the mixture firmly into the sides of the pan first to create the walls of crust.

Step 5

Once the walls are formed press the mixture into the base ensuring it is as well ½ cm thick. Don’t feel like you have to use the entire amount.

Step 6

Refrigerate crusts for 2 hours.

Step 7

Bake at 350°F for 15 minutes or until lightly golden and set. Cool completely before use.

Step 8

For the lemon curd: reserve butter, yolk and gelatin.

Step 9

Bloom gelatin in Ice water. Squeeze out excess liquid.

Step 10

Mix remainder of ingredients in a pot and cook on medium, stirring constantly until boiling.

Step 11

Add butter off the heat. Temper in egg yolks.

Step 12

Return to heat, and bring to a simmer once again.

Step 13

Add gelatin, and strain through chinois.

Step 14

Set while still hot in the pie crust.

Step 15

For the meringue: bring the sugar and water up to a boil, and using a candy thermometer cook until the temperature reaches 117°C.

Step 16

In a mixer, whip the egg whites to soft peaks.

Step 17

Once the sugar and the egg whites are ready, turn the mixer on high and slowly Incorporate the hot sugar.

Step 18

Continue to whip the mixture until it has cooled down to room temperature.

Step 19

Once cooled fold in the lime zest and transfer into piping bags.

Step 20

To assemble: if available, use a 807 piping tip and pipe 1 inch rounds around the border of the pie, working your way into the middle.

Step 21

Pipe a second layer starting about 2 inches from the edge, working your way to the middle.

Step 22

Using a torch, lightly toast the meringue all the way around until golden brown. Enjoy!

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