Lemon Meringue Pie Recipe
Lemon Meringue Pie
Flavors of Menton
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 20 minutes
Resting time for the pastry: 1 hour
Difficulty: Easy
Chef's Note
The sweet mild flavor of Menton lemons gives this recipe its extraordinary taste. If unavailable, choose a sweet variety such as the Meyer lemon instead of the true bitter lemon.
- Pâte brisée (pie pastry)
- 500 ml (2 cups) milk
- 3 Lemons
- 80 g (1/3 cup) + 2 tbsp. powdered sugar
- 4 eggs
- 2 tbsp. flour

Making the pastry

  1. Prepare the pie dough; form it into a ball and let rest in the refrigerator for 1 hour. 
  2. roll out the pastry with a rolling pin; 
  3. line a pie plate; bake in a preheated 180° C (350° F) oven until the pastry is three-quarters cooked. 
Preparing the filling 
  1. In the top part of a double boiler, combine the egg yolks, powdered sugar and 2 tbsp. flour; 
  2. heat the milk; gradually stir it into the egg yolk mixture, mixing well; 
  3. add the lemon zest and juice; 
  4. heat the mixture gently in the double boiler until thickened; let cool. 
Assembly and baking
  1. Pour the filling into the pie crust;
  2. in a bowl, whip the egg whites to stiff peaks, adding 2 tbsp. sugar near the end, until thick and shiny; 
  3. top the tart with this meringue; 
  4. bake in a preheated 180° C (350° F) oven for about 10 minutes or until the meringue is lightly browned. 
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