Lemon Meringue Pie



15 min

* PLUS Total: 35 min
Lemon Meringue Pie

Whip up a light and fresh lemon meringue pie that is sure to delight all who indulge in its fluffiness.


  • 1 9-in. frozen pie shell
  • 3 egg yolks , at room temperature
  • 3/4 cup granulated sugar
  • pinch salt
  • 1/3 cup cornstarch
  • 1 1/2 cups warm water
  • 1/2 cup fresh lemon juice
  • 2 tbsp butter


  • 1 cup granulated sugar , divided
  • 3 tbsp water
  • 3 egg whites , at room temperature
  • 1/8 tsp cream of tartar


  • Bake empty pie shell, following package directions. Transfer pie shell to a rack to cool completely.
  • Whisk egg yolks with sugar and cornstarch in a medium saucepan. Whisk in 1/2 cup warm water until mixture is smooth, then whisk in remaining 1 cup water.
  • Set saucepan over medium-high. Cook, whisking frequently, until mixture thickens, 4 to 7 min. (Mixture will turn very thick very quickly.) Remove from heat and whisk in lemon juice and butter until smooth.
  • Scoop filling into cooled pie shell and smooth top out.
  • Combine 2/3 cup sugar with water in a small saucepan and set over high heat. Boil for 1 min, then remove from heat.
  • Beat egg whites with cream of tartar in the bowl of a stand mixer on medium, using a whisk attachment, until soft peaks form when beaters are lifted, approximately 1 to 2 min.
  • Slowly pour hot syrup in a stream down the side of the bowl, beating on high until glossy and stiff peaks form, about 2 more min.
  • Scoop meringue on pie and make swirls with a spoon.
  • Use a crème brûlée torch to brown meringue, or broil meringue in centre of oven, rotating every 30 sec., until peaks turn golden brown, about 2 to 3 min.
  • Refrigerate up to two days. Let cold pie stand at room temperature for 15 min before slicing and serving.


Originally published in the Today’s Parent September 2014 issue