Every year, when my mom visits from France I make her her favourite dessert: a Lemon Meringue Pie! This french classic is one of the best dessert ever! Made with a buttery shortcrust, a creamy lemon curd and a sweet meringue. Contrary to what you might think, it’s a pretty easy recipe to make! Let me show you how to make this delicious classic French dessert!

Ingredients you’ll need

One Pate Sablée

Lemon curd
- Lemon
- Sugar
- Eggs
- Butter
- Corn Starch

Meringue
- Egg whites
- Sugar

How to make a Lemon Meringue Pie

Bake your tart shell.

You could buy one or, if you want to make this french classic from scratch, you could use my recipe to make a delicious homemade french pate sablée. Whatever you choose, make sure the shell is completely cool before you fill it up!

Preheat the oven at 350F (180C).

With a fork, make some wholes at the bottom of the pate sablée. Then bake the shell until golden brown, 20-25 minutes.

Let cool down completely.

Make the lemon curd.

In a small sauce pan, bring the lemon juice and the lemon zests to a boil.

In a bowl, mix the eggs, sugar and corn starch.

Pour in the boiling lemon juice constantly mixing.

Put the mixture back on medium heat constantly mixing until the cream gets thicker.

Remove from heat and let it cool.

Add in the cubed butter little by little and mix well.

Fill up the shell with this lemon cream and refrigerate.

Make the meringue.

In the bowl of a stand mixer, beat the egg whites until it form soft peaks.

Add in the sugar and keep beating for 1 minute.

Finish the lemon meringue pie.

Scoop or pipe the meringue onto the lemon cream (once firm).

Using a torch, toast the top of the meringue.

If you don’t have a torch, you can use your oven. Preheat your oven at broil and place your lemon meringue pie on the top rack of your oven for 30 second to 1 minutes keeping an eye on it.