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Lemon meringue pie


Graham cracker crust:

  • 1-1/2 cup (360 milliliters) graham cracker crumbs
  • 3 tablespoons (45 milliliters) brown sugar
  • 1 teaspoon (5 milliliters) lemon zest
  • 1/4 teaspoon (1 milliliter) salt
  • 1/3 cup (80 milliliters) unsalted butter, melted

Lemon curd filling:

  • 1-1/4 cups (300 milliliters) sugar, divided
  • 1/3 cup (80 milliliters) cornstarch
  • 1/8 teaspoon (0.5 milliliters) salt
  • 4 egg yolks
  • 1 tablespoon (15 milliliters) lemon zest
  • 1-2/3 cups (400 milliliters) water
  • 1/3 cup (80 milliliters) lemon juice
  • 2 tablespoons (30 milliliters) butter


  • 4 egg whites
  • 1/2 cup (120 milliliters) caster sugar
  • 1/4 teaspoon (1 milliliter) cream of tartar
  • 1/2 teaspoon (2.5 milliliters) vanilla


  1. To make the crust, mix together graham cracker crumbs, brown sugar, lemon zest, and salt. Add melted butter and mix well. Pour into a 23 centimeter pie plate, and firmly press mixture on the bottom and up the sides. Bake at 350 F (180 C) for 20 minutes. Let cool.
  2. To make the filling, whisk together 1/4 cup (60 milliliters) sugar, cornstarch, salt, egg yolks, and lemon zest in a bowl until smooth. Set aside. Bring water and one cup (240 milliliters) of sugar to a boil in a saucepan. Once sugar has dissolved, pour into egg mixture slowly in a thin stream, whisking constantly. Once combined, return mixture to the saucepan and whisk over medium heat until it thickens. Take it off the heat. Stir in lemon juice and butter until the butter melts completely. Pour into cooked pie shell and let cool in the refrigerator until set.
  3. To make the meringue, whisk egg whites until frothy. Slowly add sugar and cream of tartar and beat until soft peaks form. Add vanilla. Continue beating until stiff peaks form – be careful not to overbeat.
  4. To finish, preheat oven to 350 F (180 C). Spread meringue over top of pie, making sure to reach the edges of the crust. Bake for 12-15 minutes or until golden brown. Let cool completely to set.

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