Lemon Meringue Pie

February 13, 2007
Lemon Meringue Pie

This is one of those desserts that will have you craving over and over again simply because of its refreshing taste that’s neither too sweet nor too sour. Lemon Meringue Pie, my love, his love, our love…yum! The pie practically melts in your mouth at every bite, making it truly delightful 🙂

Anyway, I made lemon meringue pie the other day because I had too many lemons, too many eggs and one too many frozen pie crusts. Since my partner and I both love lemon meringue pies, I’ve decided to just make one. It’s not very hard to make actually, it’s just slightly time consuming. I forgot whose recipe it is… i got it over the internet few years back and I started eyeballing the recipe since. I know I add a lot more lemon zest than required because I want mine to be real lemony.

So anyway, here comes the recipe:-


1 9-inch prepared pie crust

Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice

2 tablespoon finely grated lemon zest (roughly 2 lemons, and my lemons are huge! That coin is the equivalent to 10sen..:P)

Meringue Topping:
4 egg whites
1/4 teaspoon cream of tartar
2 tablespoon of granulated sugar


1. Preheat oven to 375 degrees F.

2. Whisk egg yolks in medium size mixing bowl and set aside.

3. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute.

4. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

5. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.

6. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot.

7. Let the mixture sit in the shell, while you make your meringue. Place egg whites and cream of tartar a bowl and mix with a whisk or a hand mixer. Beat till egg whites is really foamy and then gradually add sugar. Continue beating until stiff peaks form.

8. Use the meringue as the topping. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Oouch, it’s a little burned on the peaks but it’s still good 🙂

I know Cold Storage in Malaysia sells lemon meringue pies frozen for like 35 ringgit++..which is a total rip off… it’s probably imported too but what the hey, RM35 for any pie is expensive. I’d say make your own, it’ll probably come to less than RM15. Here in Canada they sell lemon meringue pie for about $10 – $13 in shops.

p.s. The main picture is a picture i got off a culinary college website, I couldn’t get a nice cut of my piece even though it tastes better than it looks on a plate hehehhe.

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Lyrical Lemongrass
February 13, 2007 @ 7:37 am

Hi! Was browsing around and saw your blog. Nice work. 🙂 Great pics. Hope it’s ok if I link you in my blog. Will definitely try out some of your recipes. 🙂

February 13, 2007 @ 9:40 am

Yums! I love lemon meringue pie. Made one the other day with lime and lemon and it was so delicious.

Hope you manage to make yr Yong Tau Foo!

February 13, 2007 @ 12:09 pm

Awesome! Love the way you took picture! Thx for sharing of yr secret recipe!

The Expedited Writer
February 13, 2007 @ 3:12 pm

lyrical lemongrass: Hi! Thanks for your comment and sure link away 🙂

boo_licious: Oh yea lime and lemons work wonders too. The key is in its zest isn’t it? I just love any citrus pie with lots of zest. Hmm i wonder if it’ll work if I try orange meringue pie hehe.
I hope i manage to make my yong tau foo too. Cravvviinng.

Jackson: Thanks, you have a cool blog too reviewing all those makan places 🙂

May 11, 2009 @ 11:28 pm

This is Alton Brown’s recipe.


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