I made this pie way back in June for Cam’s birthday and then with the busy summer, I almost forgot about posting the recipe! This was over-the-top delicious and Cam’s love for lemony desserts was happily satisfied.

You can make the filling and the dough for the crust a day ahead or the morning you plan to serve this dessert. It’s also a lot easier to make this recipe if you have a candy thermometer.

It had been many years since I’d made a lemon meringue pie and I was a bit nervous during the making of this one. Making the meringue was a bit finicky but now that I’ve done it, I know what to expect and hope I conveyed the same below. I’m planning to make this again soon to reinforce the process into my mind. That and I can’t wait to taste this sweet pie again! Here’s what I did:

Lemon Meringue Pie

Lemon Meringue Pie


  • 1 1/4 cups Sugar
  • 1 cup freshly squeezed Lemon Juice
  • 1/2 cup Water
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 8 Egg Yolks (save 3 for for the meringue)
  • 3 tbsp Butter cut into pieces
  • 2 tbsp grated lemon zest
  1. In a saucepan whisk together the sugar, lemon juice, water, cornstarch, and salt. Cook over medium heat until the mixtures becomes transparent and starts to thicken.
  2. Gradually whisk the egg yolks into the mixture and then add the butter. Cook until the mixture is thick and can coat the back of a spoon.
  3. Strain through a strainer and stir in the lemon zest. Cover with wax paper touching the surface of the lemon filling and chill for at least 2 hours and up to 1 day.
Pie Crust:
  • 1/2 cup cold Unsalted Butter, cubed into 1 inch pieces
  • 1 1/4 cup All Purpose Flour
  • 1/2 tbsp Sugar
  • 1/2 tsp Salt
  • 1/4 cup Almond Milk (or other)
  1. Put the cubed butter in the freezer to chill for about 15 minutes. Measure out the almond milk and pop it in the freezer for a few minutes too.
  2. Mix together the flour, sugar and salt in a food processor with the dough blade in place. Take the cold butter from the freezer and process it with the flour mixture until lumpy.
  3. While the machine is processing, add the cold almond milk. Once the dough has come together, wrap the dough well in wax paper in a disc shape and put in the fridge for an hour. (Can be kept in the fridge for up to 3 days.)
  4. Roll out the crust dough into a circle big enough for pie pan. Bake until golden on 350′. Let cool.


  • 3 Egg Whites
  • pinch of Salt
  • 1 1/2 cups Sugar
  • 1/8 tsp Cream of Tartar
  • 2/3 cup Water
  • 2 tsp Vanilla
  1. In a bowl, whisk the egg whites and salt until they form peaks. Turn the mixer off and start making the syrup.
  2. Make the syrup by combining the sugar, cream of tartar, and water in a saucepan and boiling over medium-high heat. When the mixture reaches 245 degrees (firm ball stage), turn the mixer back on and mix on a slow speed. Slowly stream the syrup into the egg whites with the mixer still running. Let the mixer whisk until the bowl cools off and is room temperature, about 7 minutes. (A few more if you’re using a hand mixer; use your eyes to judge) Fold in the vanilla.
  3. Layer the lemon filling in the bottom of the baked pie crust. Top with the meringue layer. Spread evenly, but makes peaks with a spatula. Bake in a preheated 400′ oven for 4-6 minutes or until the top of the pie is a pale golden brown.
  4. This pie is best served the day that it is made.

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