Lemon Meringue Pie

    40 minutes

    This is a fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornflour in addition to egg yolks and contains no milk.

    2186 people made this

    Serves: 8 

    • Filling
    • 1 cup (200g) white sugar
    • 1 1/2 tablespoons plain flour
    • 2 tablespoons cornflour
    • 1/4 teaspoon salt
    • 1 1/2 cups (350ml) water
    • 2 lemons, juiced and zested
    • 30g butter
    • 4 egg yolks, beaten
    • Meringue
    • 4 egg whites
    • 75g white sugar
    • 1 (23cm) pre-baked pie crust

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Filling: In a medium saucepan, whisk together the sugar, flour, cornflour and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
    3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar and flour mixture. Whisk egg yolk mixture back into remaining sugar/flour mixture.
    4. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into the baked pastry shell.
    5. Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
    6. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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    Reviews in English (2081)


    i have never made lemon meringue b4 and think i stuffed it, just taken it out of oven and i think i didnt thicken lemon curd up enough, how long should it be cooked for? will it be a thick thick sauce?  -  10 Aug 2010


    Altered ingredient amounts. added an extra lemon's worth of juice and zest - love the tangy flavour!  -  01 Feb 2010


    Other recipes are better. The lemon filling was still runny. Waste of time and ingredients.  -  23 Jul 2011