Lemon Meringue Pie

Lemon Meringue Pie
Cook Time
35 min
8 servings

Light and refreshing lemon meringue pie is the perfect way to celebrate summer.



1 ½
cup flour
tsp salt
cup butter, cold, cubed
cup shortening, cold, cubed
egg, yolk
tsp lemon, juice
water, ice
1 ¼
cup sugar, granulated
Tbsp cornstarch
tsp salt
cup water
egg, yolks, beaten
Tbsp lemon, rind, grated
cup lemon, juice
Tbsp butter
egg, whites, at, room temperature
tsp tartar, cream, of
cup sugar, instant, dissolving, (fruit/berry)


Step 1

Preheat oven to 400°F (200°C)

Step 2

In a bowl, mix flour with salt.

Step 3

Using pastry blender or with 2 knives, cut butter and shortening into fine crumbs with a few larger pieces.

Step 4

In liquid measure, beat egg yolk with lemon juice; beat in enough ice water to make
1/3 cup (75 mL).

Step 5

Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms.

Step 6

Press into disc.

Step 7

Wrap in plastic wrap.

Step 8

Chill for at least 30 minutes or for
up to 3 days.

Step 9

On lightly floured surface, roll out pastry to 1/8- inch (3 cm) thickness.

Step 10

Fit into 9- inch (23 cm) pie plate.

Step 11

Trim edge to 1- inch (2.5cm) overhang.

Step 12

Fold under and flute edges.

Step 13

Line with foil.

Step 14

Fill with pie weights or dried beans.

Step 15

Bake in bottom third of
400°F (200°C) oven for 15 minutes.

Step 16

Remove foil and pie weights.

Step 17

Prick shell all over.

Step 18

Bake 10 minutes or until evenly golden.

Step 19

Let cool on rack.

Step 20


Step 21

In heavy saucepan, mix sugar, cornstarch and salt.

Step 22

Stir in water.

Step 23

Bring to boil over medium-high heat, stirring constantly.

Step 24

Reduce heat to medium-low.

Step 25

Simmer for 3 minutes, stirring constantly.

Step 26

Remove from heat.

Step 27

Whisk one-quarter into egg yolks, whisk back into pan.

Step 28

Cook over medium heat, stirring for 2 minutes.

Step 29

Remove from heat.

Step 30

Stir in lemon rind, lemon juice and butter.

Step 31

Set aside.

Step 32


Step 33

In bowl, beat egg whites with cream or tartar until soft peaks form.

Step 34

Beat in 1 teaspoon sugar (5 mL) at a time until stiff peaks form.

Step 35

Pour filling into cooled crust, smoothing top.

Step 36

Starting at edge and using spatula, spread meringue around outside of hot filling.

Step 37

Sealing to crust, which prevents meringue from shrinking.

Step 38

Spread over remaining filling making attractive peaks with back of spoon.

Step 39

Bake in center of 400°F (200°C) oven for 5 to 6 minutes until golden.

Step 40

Yield: 1 pie

Step 41

Let cool on rack for about 5 hours or until set.

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