top of page


Who can resist a slice of Lemon Meringue Pie? That combination of a tart, lemony custard, paired with a spongy sweet meringue. It is far easier to make than you think! The meringue, for all its fluffiness is actually quite sturdy. So don't worry, when you follow the recipe instructions, it absolutely won't collapse on you. The great plus of making this dessert? There will be smiles all round, from the sheer joy of eating it, and from the sheer happiness of knowing that you saved a ton of money making it instead of going out and spending $10 per slice (or more) !


  • I used shortbread. Put in blender.

  • Since its already so buttery, all you need to do is to press it into the pie dish (I used a 7" square. Put into fridge to harden


  1. 1 Cup Sugar

  2. 2 TB All-Purpose Flour

  3. 4 TB Cornstarch

  4. 1/4 tsp Salt

  5. 1.5 Cups Water

  6. 2 TB Butter (just eyeball this. Doesn't have to be exact)

  7. 2 Lemons Juiced and Zested (works out to be approximately 2tsp Zest and 1/2 Cup Lemon Juice) - Make sure not to grate the white part of the lemon skin otherwise your custard may taste a little bitter)

  8. 4 Egg Yolks, Beaten


  1. Combine everything in a pot EXCEPT the Egg Yolks and Butter

  2. Stir till cornstarch and flour are well combined with the water

  3. THEN, put over medium-high heat and keep stirring till mixture comes to a boil and slightly thickens.

  4. Stir in the Butter

  5. Turn off the fire. then scoop about 5 spoonfuls of the mixture into your beaten eggs ONE SPOONFUL AT A TIME, whisking quickly (otherwiser your eggs will curdle and cook) to incorporate after each spoonful.

  6. Then turn fire on again and pour the egg mixture into the pot, whisking constantly until the mixture thickens.


  1. 4 Egg Whites

  2. 1/2 Cup Sugar

  3. 1/2 tsp Cream of Tartar (important powder when making meringues - it stabilses the egg whites and speeds up the whipping process and helps create the glossy look)

  4. 1 TB Cornstarch

  5. 1/4 Cup Water


  1. Combine Cornstarch and Water in pot and stir till dissolved. Turn on the fire on low and stir till thickened. Set aside.

  2. Beat Egg whites on low and add Cream of Tartar till foamy and frothy

  3. Turn up the speed to medium then add sugar one tablespoon at a time

  4. Turn speed to high and beat till stiff peaks form. (when you lift up your whisk, the meringue should stay up and not flop even a little.

  5. Beat in cornstarch mixture and beat only till combined.


  • I usually make the Meringue first, then the pie filling.

  • That way, the filling is still hot when you pile on the meringue. That ensures that the 2 adhere to each other.

  • Be sure to fill every nook and cranny of the pie dish with the meringue and press it down gently so that it will 'adhere' to the filling.

  • Also make sure the meringue goes all the way to the sides of the pie dish so that it seals the filling in.



bottom of page