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  • Lemon Meringue Pie
  • Lemon Meringue Pie
  • Lemon Meringue Pie
  • Lemon Meringue Pie
  • Lemon Meringue Pie
  • Lemon Meringue Pie

Lemon Meringue Pie

Food | March 01, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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A flaky pie crust with a tangy custard filling, topped with billowing whipped egg whites; it’s our exclusive out-of-this-world LEMON MERINGUE PIE recipe, and the results are absolutely heavenly.

I’ll go out on a limb and predict that you’re going to read this story, check out the photos, watch the video, and, wait for it, make this LEMON MERINGUE PIE.

Want another prediction? You’ll be so proud of how perfectly it turns out that you’ll smile ear to ear on the first bite. Trust me and read on with confidence – you got this!

Here’s what to remember when you make this for the first time:

1) CRUST – The base of every great pie is a great crust, and I suggest using my mom’s recipe HERE. For this pie, make the dough with unsalted butter instead of lard or shortening; a butter crust works so well with these flavours.

2) BAKING THE SHELL – Unlike a fresh fruit pie, the crust in this recipe is cooked before we add the lemon custard filling. I prepare the shell per the instructions and never skip chilling it for 30 minutes right before it goes into the oven. One other important thing is the weighing down of the shell when it first goes into the oven. I use pie weights (or two cups of dried rice or beans) to prevent the crust from puffing up, but I also tuck the foil in firmly to the shell as an added precaution. I have a ton of these GLASS PIE PLATES at home and in the country and find the shape and fluted edge work best for this recipe.

3) LEMONS – There is both lemon juice and zest in this recipe, and I find that using Meyer lemons take this particular recipe to a whole new level. They’re usually available in North America during the winter months, and I look for them packaged separately in the fruit section. Meyer lemons have a distinctive rich yellow colour and a slightly sweet tartness that is truly tangy.

4) COOKING THE FILLING – If anything causes this pie to fail, it will be not cooking the lemon custard properly. The crucial moment happens after you add the egg yolks, lemon juice and lemon zest to the thickened pie filling. Once you return it to the stovetop, make sure to cook it, stirring constantly for the full three minutes. Failing to do so will prevent the pie from setting properly.

5) MERINGUE – I used to make the meringue for this recipe using granulated sugar but then read an article about how superfine sugar is best for producing ultra-light, billowy meringue. Look for superfine sugar at a bulk or specialty food store. Remember, it’s neither granulated nor icing sugar, but the consistency right in-between.

6) SET TIME – Allow the finished pie to sit for three hours (if not more!) to cool completely and set before you serve. Doing so will ensure that each piece comes out holding its perfect wedge shape.

Make this gorgeous dessert whenever you need to serve something that’s impressive both in flavour and appearance. LEMON MERINGUE PIE is remarkable on so many levels!


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Ingredients & Amounts

  • 1 disc of pie dough
  • For the filling:
  • cup of granulated sugar
  • ¼ cup of cornstarch
  • ¼ teaspoon of salt
  • cup of water
  • ¼ cup of whole milk
  • 5 large egg yolks, room temperature
  • ½ cup of lemon juice
  • 1 tablespoon of lemon zest, grated
  • 2 tablespoons of unsalted butter
  • For the meringue:
  • 5 large egg whites, room temperature
  • ½ teaspoon of cream of tartar
  • 1/8 teaspoon of salt
  • ¾ cup of superfine sugar


  1. Prepare pie shell:
  2. Prepare pie dough recipe and chill one disc of dough in the fridge overnight.
  3. Place pie dough onto a floured surface and roll into a round 12-inches in diameter. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer prepared shell to refrigerator and chill for 30 minutes.
  4. Preheat oven to 375°F. Line pie shell with foil, fitting it tight against the shell. Add pie weights or 2 cups of dried beans or rice and bake for 20 minutes. Remove foil and bake for an additional 20 minutes or until shell is golden. Reduce oven temperature to 350°F.
  5. Prepare the filling:
  6. Whisk egg yolks together in a medium-sized bowl and set aside.
  7. Whisk sugar, cornstarch and salt together in a medium-sized saucepan. Pour in water and milk and stir until sugar is dissolved. Place pan on medium heat, whisking constantly until mixture begins to boil and the filling thickens.
  8. Remove pan from heat and gradually drizzle about a cup of the hot filling mixture into the egg yolks, whisking constantly. Place pan with remaining filling back on the stovetop, and whisk the yolk mixture back into the pan. Add the lemon juice and zest, reduce to a simmer, and cook stirring constantly for 3 minutes. Remove from heat, whisk in butter until well incorporated. Cover surface of filling with plastic wrap.
  9. Prepare the meringue:
  10. Beat egg whites, cream of tartar and salt on medium speed using a stand or hand mixer. When the whites start to hold soft peaks, increase speed to high and begin adding superfine sugar, one tablespoon at a time. Once all of the sugar has been added, continue mixing until meringue holds stiff, glossy peaks.
  11. Assemble pie:
  12. Pour hot lemon filling into baked pie shell. Carefully add dollops of meringue to surface and spread in a decorative manner, making sure the surface of the pie is covered to the edge. Tap the top of the pie lightly with a spatula to create soft peaks.
  13. Bake:
  14. Transfer to oven and bake until the meringue has an even golden-brown colour, approximately 15 minutes. Note: if using a convection oven setting, baking time will be less.
  15. Remove pie from oven and transfer onto a wire rack, allowing to cool for 3 hours before serving. Cut pie with a sharp knife dipped in cold water for smooth edges.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Making this Lemon Meringue Pie brings me great joy but so does listening to the music of Scott Joplin. Listen to Solace – A Mexican Serenade while enjoying this pie and you’ll have the best of both worlds! Head to iTunes to download Scott Joplin – The Complete Rags, Marches, Waltzes and Songs to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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