Lemon Meringue

A few weeks ago I shared my aunt's trippy 70s-inspired jello cake recipe.  This week, I tackled the beast that is a lemon meringue pie.  And my Auntie Wendy nailed it again!

I remember being a teeny-tiny tot, staring up at her meringue.  It felt sky-scraper tall.  I remember poking into it, watching my finger disappear, expecting the whole thing to burst.  But it didn't.  It stayed upright, reaching for the heavens with its perfect little point.  This time around, that's what I aimed to live up to.  All in all, I am highly satisfied.  The filling is aromatic and tart, the crust ever flakey, and the meringue gently sweet.  

Lemon Meringue Pie

Now, get prepared because lemon meringue is labor intensive.  You've got to make three separate things (pie crust, filling, and meringue).  But it is totally worth it!

First things first, make your pie crust a day ahead.  I always go for this boozy pie crust recipe.

Next, move onto the filling and meringue!  For the meringue I opted to double the recipe for some serious height.

Filling Ingredients

  • 1 cup sugar
  • 1/4 cup Corn Starch
  • 3/4 cold water
  • 1 cup lemon juice
  • 3 egg yolks, slightly beaten
  • Grated peel of 1 or more lemons (I went for 2)
  • 2 tablespoons soft butte

Meringue Ingredients

  • 3 egg whites
  • Pinch of cream of tartar
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350°F.  Combine sugar and corn starch in a medium saucepan.  Gradually stir in water, lemon zest, and lemon juice until smooth.  Stir in egg yolks.
  2. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute.  Mixture will thicken and become a bit goopy in texture.  Remove from heat.  Stir in butter.
  3. poon hot filling into completely baked pie crust.  The crust can be hot, it won't affect the filling.
  4. Beat egg whites and cream of tartar in a small bowl with a mixer on high speed until foamy.  Gradually beat in remaining sugar.  Continue beating until stiff peaks form.  Beat in vanilla extract.
  5. Bake for 15-20 minutes or until richly golden, with the tips of the peaks really dark if desired.  Cool on a wire rack at room temperature or 30 minutes.  Refrigerate for at least 3 hours before serving.
Lemon Meringue Pie

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