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Lemon Pie

Prep Time:

Cook Time:

1 Hour



About the Recipe

Add this zesty and delicisions lemon goodness to your holiday pie making list. Easy to make and a great treat for family or guests! 




1 cup very cold butter cut into small cubes

2 ½ cups flour

½ tsp salt

1/4 cup ice water, or a little more.

Only enough to make a dough form.


1/3 cup corn starch

1/3 cup cake flour

pinch salt

1 ½ cups sugar

5 egg yolk slightly beaten

Zest of 2 lemons, very finely chopped

Juice of 2 lemons, about 1/4 cup.

2 cups water

3 tbsp butter

For the meringue

5 egg whites

1 1/4 cups sugar

¼ tsp cream of tarter

Pinch salt

1 tsp vanilla extract




Cut cold butter into flour and salt until mixture resembles a sandy mixture. Small pieces of butter should still be visible.

Pour cold water over the mixture and toss with a fork until dough begins to form. DO NOT OVERWORK THE DOUGH.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Let the crust rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. Cool completely before adding the filling.


In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.

Remove the pan from the heat and reduce heat to low.

Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.

Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.

Return to the stove and cook for an additional 3 minutes stirring constantly.

Remove from heat and stir in lemon juice and lemon rind.

Finally whisk in your butter one tbsp at a time.

Pour the filling into the baked and cooled shell. Let stand for a few minutes while preparing the meringue.


Whip egg whites, vanilla, salt and cream of tarter to soft peaks.

Very gradually add the sugar while continuing to beat the egg whites.

Dollop in heaping tablespoonfuls onto pie. Gently spread over the filling, making sure that the meringue touches the crust all the way around the pie.

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