Lemon Curd Meringue Pie

 Lemon curd meringue pie. Flavors of my childhood.Lemon curd meringue pieI grew up having lemon curd meringue pie. The one they make at La Danubio, one of the best pastry and coffee shops in Caracas, my home town.Lemon curd meringue pie - SAVOIR FAIRE by enrilemoineAt La Danubio, you can have lemon meringue pie  in individual portions or buy the whole pie to go. lemon zest to make Lemon curd meringue pie No matter the size, I treasure the flavor as you treasure something precious from your childhood.lemon curd to make Lemon curd Meringue PieI used to crave this pie while pregnant with my first son Andrés Ignacio (10) and now he likes to say that I passed it to him because he craves lemon curd meringue pie every other day. I’m not kidding.Lemon curd Meringue PieSo, now that our Meyer lemon tree is in its peak, I made this pie for my lemon curd meringue pie killer. Lemon Curd Meringue PieI found the curd recipe in the book Pies and Pastries, edited by Time Life, and I merely adapted. Lemon Curd Meringue Pie sliceThis curd is richer than the curd at La Danubio but it’s equally delicious.Lemon Meringue Pie sliceThe crust is my unbeatable pie crust, so easy to make that I’m getting worried about having too many pies lately.Lemon Curd Meringue Pie biteI hope you like this recipe!Lemon Curd Meringue Pie
Lemon Curd Meringue Pie
5 from 1 vote

Lemon Curd Meringue Pie

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8


  • 1 pie dough recipe
  • 3 whole eggs plus 3 egg whites for the meringue
  • 1 cup of sugar plus ¼ of cup for the meringue
  • 1/3 cup of fresh lemon juice
  • 6 Tbs. of butter
  • 1 Tbs. grated lemon peel


  • Preheat the oven to 400°F.
  • On a floured surface, roll the dough with a dusted roller, until ¼ inch thick.
  • Transfer the dough to a 9-inch pie dish and slightly press the bottom and sides of the dish.
  • Trim the edges and form a rim, decorating either with fingers or a fork.
  • Line the pie shell with parchment paper and fill with pie weights or dried beans.
  • Bake for 25 minutes.
  • Transfer the pie shell to a wire rack.
  • Take away the pie weights (or discard the dried beans).
  • Let the crust completely cool down.
  • In the meantime, in a glass bowl beat the 3 whole eggs with the sugar.
  • Stir in the lemon juice and add the butter.
  • Place the bowl in a pot with hot water and cook on medium to high heat, stirring steadily, until it is thickened and coats the spoon.
  • Stir in the lemon peel and let the curd completely cool down.
  • Once both the pie shell and the lemon curd are cold, pour the filling into the pie shell.
  • To make the meringue, in a bowl, with an electric mixer, beat the 3 egg whites until peaks form, then beat the sugar in, one tablespoon at a time, and continue to beat until the mixture is stiff but not dry.
  • Spread the meringue on top of the lemon curd and make sure the meringue touches the crust all around.
  • Bake in a preheated 400°F oven for 5 minutes or until the meringue is delicately browned.
Course: Postres
Author: Enri


Find the recipe to make the pie dough here.

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