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5 from 1 vote

Lemon Curd Meringue Pie

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Postres
Servings: 8
Author: Enri


  • 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.


Find the recipe to make the pie dough here.