How to Make Lemon Meringue Pie

Lemon Meringue Pie is an extremely popular dessert which has its origin in Switzerland. The delicacy is prepared with a lemon curd base and a meringue topping. There is no upper crust in this dessert unlike many other pies, something which sets it apart.

Prep time: 30 min 
Bake time: 10 min 
Total time: 40 min
Yield: 6 servings
Utensils: Saucepan, mixing bowls, oven, spoons, whisk

Sugar: 2 cups
Cornstarch: 6 tablespoons
Salt: ¼ teaspoon
Water: 2 cups
Eggs: 3 (separated) 
Butter: 2 tablespoons
Lemon juice: 1/3 cup
Grated lemon Rind: 2 teaspoons
Baked pie shell


  • 1

    Prepare lemon cream

    First of all, you will have to prepare the lemon cream base. Add a cup of sugar, cornstarch and salt in a pre-heated saucepan. Now add two cups of water little by little and stir the mixture. Repeat this process until all the ingredients are well combined.

    In a separate bowl, beat three egg yolks nicely and then add them to the saucepan. Add two tablespoons of butter and cook for a couple of minutes before turning off the heat. While the mixture is cooling down, add the grated lemon rind and lemon juice and stir the mixture. The lemon cream is now ready.

  • 2

    Prepare meringue

    To prepare the meringue, beat the three egg whites you had kept aside initially. Add the pinch of salt and 6 tbsp. sugar to the bowl and whisk the mixture nicely until stiff peaks start to develop in the liquid. 

  • 3

    Add lemon cream and meringue to a pie shell

    First, add the lemon cream to the pie shell with the help of a spoon. Pour the cream slowly so that it touches the crust all through. Once the lemon cream has been added, pour the meringue over it and make sure the meringue touches the crust of the pie shell.

  • 4


    Pre-heat the oven at a temperature of 325°F and bake the pie for a good 10-15 minutes. The meringue will change its color from white to golden brown and that is when you have to remove it from the oven.

  • 5

    Serve when cool

    Let the pie cool down for a while before you serve it.

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