Lemon Meringue Pie

It’s Pie day!  Lemon meringue pie is my absolute favorite, I remember my grandmother making it growing up. Even when I first started cooking around 13 I was fascinated making the filling and seeing it slowly thicken up. In the words of Bill Nye, “Science!!” I decided to not do a regular gelatin filling for this recipe, instead I am using the lemon curd recipe that Abby has because I quite enjoy it, that being said it will need to be cooked a little longer and folded with a spatula when mixing instead of a whisk so it doesn’t get too loose. But before we get into that every great pie needs a base, so lets start with the dough.

Flaky Pie Dough

  • 20 oz Pastry Flour
  • 1/2 tsp Salt
  • 16 oz cold butter cut into small peices
  • 5 oz Ice Water

By hand, gently mix the cold butter into the flour and salt. Gently moisten the flour butter mixture with the ice water. The dough may need to be pressed together but don’t over work it. Wrap dough in plastic and rest in refrigerator for at least 1 hour before use.

With a little flour roll out the dough till its around a 1/8th inch thick. Lay in pie tin and crimp edges with whatever style you would like. Lay parchment paper on top and put pie weights in (in this case dried beans) so the middle doesn’t rise when baking. Place in oven at 350º until lightly golden (25-30 min)Next remove the parchment and pie weights and continue cooking until golden brown (10-15 min) Let cool.


Lemon Curd

  • 90 g Lemon Juice
  • 1 Tsp Lemon Zest
  • 198 g Egg Yolks
  • 175 g Sugar
  • 120 g Butter

Blend together lemon juice, zest, yolks, and sugar in stainless steel bowl. Stir constantly with rubber spatula over simmering water until thick. Remove from heat and whisk in butter. Let cool then pour into pie crust.


  • 120 g Egg Whites
  • 12 Tbsp White Sugar
  • 1/2 Tsp Cream of Tartar
  • 1 Tsp Vanilla

In a stand mixer place the egg whites and cream of tartar, mix until foamy. Next slowly add the sugar and mix on medium to high speed. Add in the vanilla and continue mixing until the meringue has stiff peaks. Pipe or spread onto the top of the pie in any design you would like. To toast the meringue you can either place in the oven at 350º until golden brown or in this case use a small torch to brown the top. Finally you are ready to enjoy some delicious pie! Store in the fridge.


As always thank you again for reading and feel free to message if you have any questions or comments!

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