Lemon Meringue Pie

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(2 votes)
Lemon Meringue Pie
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Health Score:
5,4 / 10
40 min.
ready in 1 hr 40 min.
Ready in


For the dough
250 grams Pastry flour
75 grams sugar
1 egg yolk
1 pinch salt
125 grams cold butter
Pastry flour (for kneading)
butter (for greasing)
Legume (for blind baking)
For the filling
5 eggs
100 grams sugar
400 milliliters condensed milk
150 milliliters lemon juice
1 teaspoon Lemon peel
For the meringue
1 pinch salt
1 teaspoon cornstarch
How healthy are the main ingredients?

Preparation steps


For the dough: Combine dough ingredients with cold butter and knead quickly. Shape into a ball, wrap in foil and chill for 1 hour.

Preheat the oven to 160°C (approximately 320°F).


Roll out dough on a floured surface and press into a buttered pie dish, taking care to go up the edges. Cover dough with parchment paper and beans. Blind bake for 15-20 minutes. Remove from oven and discard parchment and beans. Let cool.

For the filling: Separate eggs. Beat yolks with 2 tablespoons of sugar until creamy and stir in condensed milk. Stir in lemon juice and zest and pour into crust. Reduce oven temperature to 140°C (approximately 285°F) and bake for about 30 minutes.

For the topping: Beat whites with 1 pinch of salt and cornstarch until stiff. Beat in remaining sugar sprinkle and continue to beat. Remove pie from oven and top with whites. Turn on broiler and place pie back in oven until tips are golden brown, about 10 minutes. Remove, let cool to room temperature and chill. Slice and serve chilled.