Lemon Meringue Pie

What’s not to love about zesty lemony custard topped with a fluffy meringue? It was an innovative female pastry chef and teacher in early 19th-century Philadelphia who first paired lemon custard and meringue and created this all-American dessert classic.

STEP ONE – Preparations

  1. Preheat the oven to 375°F.
  2. Get out a food processor and a 9-inch glass pie pan.
  3. Get out a medium saucepan and a small bowl.
  4. Get out a stand mixer.
  5. Set up a cooling rack.

STEP TWO – Make the Crust


5 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon fine sea salt
2-3 tablespoons cold water


  1. Cut the butter into small pieces and pulse in the food processor with the flour and salt until the texture resembles coarse crumbs.
  2. Add 1 tablespoon of cold water at a time until the ingredients form a ball of dough.
  3. Place the dough on a lightly floured surface and use a floured rolling pin to roll to a diameter a little larger than the 9-inch glass pie pan.
  4. Press the dough into the pan and crimp the overhang around the edges.
  5. Bake for 20-30 minutes until lightly browned.
  6. Cool the crust on the cooling rack while you make the filling.
  7. Lower the oven temperature to 350°F.

STEP THREE – Make the Filling


1 cup white sugar
3 tablespoons corn starch

2 tablespoons all-purpose flour
½ teaspoon fine sea salt
1 ½ cups water

¼ cup fresh lemon juice
2 tablespoons fresh lemon zest
2 tablespoons unsalted butter
4 large egg yolks


  1. In the small saucepan, add the sugar, cornstarch, flour, and salt over medium-high heat and whisk to combine.
  2. Stir in the water, lemon juice, and lemon zest and cook until the mixture comes to a boil, stirring continually.
  3. Stir in the butter and let melt.
  4. In the small bowl, whisk to combine the yolks and ½ cup of the hot mixture.
  5. Add to the saucepan and bring to a boil.
  6. Cook until thickened, then pour the filling into the crust.

STEP FOUR – Make the Meringue


4 large egg whites
6 tablespoons white sugar


  1. In the stand mixer, beat the egg whites until foamy.
  2. Add the sugar and whip on high speed until stiff peaks form.

STEP FIVE – Bake the Pie

  1. Use a rubber spatula to evenly spread the meringue across the top of the pie.
  2. Bake for 10-15 minutes until the meringue is golden at the tips.
  3. Cool the pie on the cooling rack for 2 hours.
  4. Once cooled, cover with aluminum foil and chill in the refrigerator for at least 2 hours before serving.

Recommended Serving Size: 1 slice (⅛ of pie)

Exchanges: 2 starch, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

12 thoughts on “Lemon Meringue Pie

  1. Hey! This pie looks so yummyyy! Can you suggest some other flavours apart from lemon? Thank you. Also,

    I was hoping that you would read this post of mine…. It is about a contest. It is not about making something but a creativity contest. I hope you participate and have a look. Thanks!

    Liked by 1 person

      1. There are a lot of vegan substitutes for eggs, like egg replacements, JUST, and flax eggs, to name a few. We imagine those would probably work the best.

        Liked by 1 person

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