A whole lemon meringue pie with a slice missing.
Lemon Meringue Pie PYD Chefs

My daughter loves this pie and I often bake it when I invite her to dinner.


  • 4 egg yolks
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 3/4 cup lemon juice
  • 1 tbsp grated lemon peel
  • 1 cup Milk
  • 2 tbsp butter
  • 1 prebaked 9-inch pie crust


  • 4 egg whites
  • 3/4 cup sugar
  • Dash lemon juice


In a medium saucepan,
Whisk egg yolks with sugar until mixture is lighter in colour
Whisk in cornstarch.
Add lemon juice, peel and milk.
Cook mixture, stirring constantly, over medium heat
until mixture thickens and comes to a boil.
Remove from heat. Stir in butter.
Cool to room temperature, stirring occasionally.
Pour into prebaked pie shell.

For the meringue:
Beat egg whites with a dash of lemon juice
until mixture turns white
Slowly beat in half the sugar.
Continue beating until stiff peaks form.
Fold remaining sugar into egg whites and whisk.
Spread meringue over the top of the pie
Ensure meringue touch edges of crust all around
to help prevent shrinking
Make fancy swirls with the meringue.
Bake pie in a preheated 350F oven until golden.

Enjoy! every last bite.