An Oldie but a Goodie…

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If you are a lover of lemon desserts, this classic one is for you!


Who can resist a zippity lemon center topped with a lighter than air meringue…nom…nom…


The great thing about this pie is that it is perfectly dairy-free!


Lemon Meringue Pie

  • 1 cup sugar
  • 5 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water + 1 Tbsp water
  • 3 large lemons, 1 zested and all three juiced (about 2/3 cup of juice)
  • 3 Tbsp butter
  • 4 egg yolks
  • 1 x 9-inch pie shell – use shortening for a dairy free alternative

Pre-bake your pie shell using weights to avoid any shrinkage. Cool completely.

In a medium saucepan over medium heat, mix the sugar, cornstarch and salt. Add the water and bring to a boil. The mixture will thicken.

In a small bowl, break apart the yolks and slowly pour in 1/3 of the hot syrup, whisking as you go. Pour the egg yolk mixture back into the saucepan and bring to a boil for a minute or until the mixture thickens further. Pour the lemon custard into the baked pastry shell and set aside to let the lemon filling set.


Meringue Topping

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 6 Tbsp sugar

Preheat oven to 350°F. Place sugar in a food processor or blender and blitz until very fine (this will prevent a mealy meringue). Using clean beaters, beat the egg whites and tartar until foamy. Add sugar 1 tablespoon at a time until stiff peaks form and spoon over the lemon filling. Bake the pie for 10-12 minutes until lightly browned. To give more of a contrast, burn the surface with a kitchen blow torch or turn on the broiler for a second or two but watch it carefully.


Chill in the fridge until you are ready to devour it!

Makes 8-10 slices

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