Lemon Meringue Pie Recipe from Intermarché Palumbo

Lemon Meringue Pie Recipe

Preparation Time: 1 hour 30 minutes / set aside: 5 hours


Servings: 12


  • Pastry
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold vegetable shortening or lard, cubed
  • 1 egg yolk
  • 1 tsp lemon juice
  •   ice water
  • Lemon Filling
  • 1 1/4 cups granulated sugar
  • 6 tbsp cornstarch
  • 1/2 tsp salt
  • 4 egg yolks, lightly beaten
  • 1 tbsp lemon zest
  • 1/2 cup lemon juice
  • 3 tbsp butter, cubed
  • Meringue:
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 1/3 cup instant-dissolving (fruit/berry) sugar



  1. Whisk together flour and salt in a bowl.
  2. Cut in cubes of butter and shortening until mixture resembles coarse crumbs with a few larger pieces.
  3. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup.
  4. Whisk to combine, then drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Or refrigerate up to 3 days)
  5. Preheat oven to 400°F.
  6. On a floured workspace, roll out pastry to 1/8| thickness. Fit into 9" pie plate. If necessary, trim edge to leave 1" overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights.
  7. Bake on bottom rack  for 15 minutes.
  8. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.

Lemon Filling:

  1. Meanwhile, in a saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring the mixture to a boil on medium-high heat, whisking constantly. 
  2. Reduce heat to medium-low; simmer, continute to whisk constantly, for 3 minutes. Remove from heat.
  3. Gradually whisk the sugar mixture into egg yolks; whisk back into pan and cook on medium heat, whisking constantly, for 2 minutes.
  4. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted.
  5. Scrape into bowl; let cool for 30 minutes.
  6. Scrape mixture into cooled pie shell, and smooth the surface.


  1. In bowl, beat the egg whites with the cream of tartar until soft peaks form.
  2. Beat in sugar, 1 tbsp at a time, until stiff peaks form.
  3. Pipe the meringue evenly over the center. 


  1. Bake in oven preheated to 400°F until meringue is golden, 5 to 6 minutes.
  2. Let cool in pan on rack until completely set, about 5 hours.
  3. Servir!

All purpose flour






Granulated sugar



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