Cooking, Baking & Cocktail Shaking

Lemon Meringue Pie

This Lemon Meringue Pie has a tart, zesty lemon custard that gets piled high with the fluffiest meringue.

This week the #SundaySupper crew is teaming up with Chantal for a #BakeforaCure #SundaySupper. October is Breast Cancer Awarness month, and Chantal is working to create awareness with their baking products and is encouraging their audience to bake something for someone who is undergoing cancer treatment or has been affected by cancer. What says “get well soon” better than a baked good straight from the heart?

Chantal was generous enough to give twenty lucky #SundaySupper team members one of their pie dishes to take for a test run, and I happened to be one of the lucky twenty. Can I just tell you how thrilled I was to receive one of these gorgeous pie dishes…very! Baking is what I do best, so I was tickled to receive such an amazing pie dish. I may have even done a little dance when I found my name on the list of chosen bloggers. It’s the little things that thrill me most.

Chantal Cookware was founded by Heida Thurlow, a German-born citizen who relocated to the United States in 1971. Heida is considered to be the first woman in the U.S. to launch and run a cookware company.

Chantal is known for their innovation in kitchen cookware development and have achieved several firsts for the kitchen; including, introducing dramatic color to the table, designing tempered glass lids and stay-cool handles for cookware, and designing several intuitive features for cooking, serving, and storing.

About the Easy As Pie Dish:  The newest innovation for bakers everywhere is the Easy As Pie-Dish™ from Chantal. The patented design simplifies the art of baking the perfect pie. Designed for ease, the interior ridges conveniently hold the dough in place and provide an even, uniform mold for the outer crust. A raised rim on the outside of the dish allows for precise trimming of excess dough. 9″ interior Diameter. Microwave, Oven, Freezer and Dishwasher safe.

Chantal has created a gorgeous and user-friendly pie dish. I was lucky enough to receive their signature Apple Red color, which resembles the deep red of a red delicious apple. Its high shine glaze creates an appealing exterior, but also makes it easy to slice and remove a piece of pie effortlessly. The dish is extremely durable and is an item you’ll have in your collection for a lifetime.

The fluted rim is what makes this pie dish so special. The mold is stamped directly into the dish, making it easy to shape and trim the crust. It’s the perfect pie dish for a novice baker.

I decided to test out the pie dish with a lemon meringue pie.

Chantal’s Easy As Pie dish was a pleasure to bake with and is easy on the eyes. My pie came out of their dish effortlessly.

I may have gone a bit wild with the meringue. As you can see, the meringue is piled high on top of the lemon custard, which is the way I like it.

It reminds me of the lemon meringue pie on the spinning carousel at the diners.

The lemon custard is the perfect balance of sweet and tart. It almost didn’t make it into the pie crust…almost!

A bit of leg work (or should I say arm work) went into this pie, but, I promise, it’s definitely worth it.


Lemon Meringue Pie

Yield: 8 servings

Total Time: 4 hours 40 minutes

Prep Time: 4 hours 20 minutes

Cook Time: 20 minutes



  • 9 graham crackers
  • 1 cup pecans
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted

Lemon Custard

  • 3/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks (reserve whites for meringue)
  • 3/4 cup granulated sugar
  • 4 tablespoons unsalted butter, softened


  • 7 large egg whites, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon almond extract



  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie dish.
  2. Add graham crackers, pecans, brown sugar, and salt to the bowl of a food processor. Pulse to a fine crumb. Drizzle in the melted butter while pulsing until it looks like wet sand.
  3. Press the graham cracker mixture into the bottom of the pie dish and up the sides.
  4. Bake for 10-12 minutes until the crust is brown.

Lemon Custard

  1. In a small bowl or glass measuring cup, combine lemon juice and lemon zest. Set aside for a few minutes to allow the zest to soften.
  2. In a medium, heat proof bowl, whisk together eggs, egg yolks, and sugar. Add the lemon juice and whisk until combined.
  3. Place the bowl over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 13 minutes.
  4. Remove the bowl from the pan and whisk in the softened butter until melted. Strain the mixture through a mesh sieve and place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until ready to use.

Almond Meringue

  1. Whisk the egg whites and sugar together in a heat proof bowl. Set the bowl over a pot of simmering water. Cook, whisking constantly, until the sugar is dissolved and the temperature reaches 140 degrees F. on an instant or candy thermometer, about 11 minutes.
  2. Remove the bowl from the pan and pour into the bowl of an electric mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, about 3 minutes. When the mixture begins to hold soft peaks, add the almond extract, then continue to mix until stiff peaks form, about 6 minutes total.
  3. To assemble pie: Preheat the broiler to low. Place the oven rack so it’s sitting in the center of the oven.
  4. Take your lemon custard out the of the fridge and whisk until smooth. Add the custard to the cooled graham cracker crust.
  5. Place a generous helping of meringue on top of the custard and form peaks with the spatula.
  6. Place the pie under the broiler until the meringue begins to turn light brown. Make sure you don’t’ take your eye off of the pie while it’s under the broil. Once the meringue reaches a light brown color, turn the broiler on high to toast the tips of the meringue. Take out of the oven and let sit at room temperature until ready to eat.
All images and text ©.
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58 Responses to “Lemon Meringue Pie”

  1. #
    CCU — October 21, 2012 at 6:31 am

    What a stunning meringue pie my friend, your photos are breathtaking :D
    Can’t say I don’t want to bite my screen!

    Choc Chip Uru


  2. #
    Paula @ Vintage Kitchen — October 21, 2012 at 7:10 am

    A good lemon meringue pie is always a bit of work, but that´s why they are so good and popular! And the meringue should be piled high! Your pics are so great and it looks creamy and perfect Jennie!


  3. #
    [email protected] & Trinkets — October 21, 2012 at 7:18 am

    Jennie, that may be the most perfect lemon meringue pie I’ve ever seen! I almost wouldn’t slice into it and eat it. Almost.

    But since you already did that, I’m coming over for my slice, ‘mmmkay?


  4. #
    diabeticFoodie — October 21, 2012 at 7:56 am

    My mother would be so jealous of your meringue. Beautiful!


  5. #
    Katie — October 21, 2012 at 9:16 am

    Oh my goodness, the meringue on your pie is absolutely gorgeous! I have never made a lemon meringue pie before, but I really want to!


  6. #
    Renee — October 21, 2012 at 9:27 am

    Now that’s a lemon meringue pie! I’m loving the pecans in the crust. I’m bookmarking this recipe so I can have it handy when I want to make a pie with that crust. And when I make this pie too (I do enjoy lemon meringue).


  7. #
    Valerie — October 21, 2012 at 9:44 am

    This has to be one of the most beautiful lemon meringue pies. Ever! It’s perfect in that gorgeous red pie plate (similar to wearing red flats, it gives the pie a pop of colour). Love!!


  8. #
    Jennifer B — October 21, 2012 at 10:17 am

    The meringue on your pie is so gorgeous!! I just want to plummet my face into it! LOL


  9. #
    Jen @JuanitasCocina — October 21, 2012 at 10:28 am

    THAT is a pie I can get behind. Wonder how well these ship?


  10. #
    Heather @girlichef — October 21, 2012 at 10:29 am

    One of my all-time favorite pies – this looks amazing! And just the way I like it with a higher meringue to lemon filling ratio. Sigh…


  11. #
    Patti — October 21, 2012 at 10:55 am

    One of my favorite pies! I always had trouble with weeping meringue. Gorgeous photos!


  12. #
    Kayle (The Cooking Actress) — October 21, 2012 at 11:07 am

    I want one of those pie dishes!!! Lol

    You made a goooorgeous pie Jennie!


  13. #
    Dorothy at ShockinglyDelicious — October 21, 2012 at 11:21 am

    Wow, wow, wow! And love how you flavored the meringue with almond extract. Love that idea.


  14. #
    Megan — October 21, 2012 at 1:08 pm

    OMG! I could barely read through your post due to the beautiful shots of that perfect pie. My Mom always makes lemon meringue and I love love love it. Beautiful post, thanks for sharing!


  15. #
    Liz — October 21, 2012 at 1:14 pm

    Just look at that mile high meringue! Love a lemon meringue pie! Gorgeous dessert for #SundaySupper!


  16. #
    Nancy @ gottagetbaked — October 21, 2012 at 3:22 pm

    Jennie, your pie is a thing of beauty – it’s gorgeous! The lemon is so bright and vibrant, and the meringue is so dreamy and cloud-like. Wow! Looks like the leg work was all worth it.


  17. #
    Hezzi-D — October 21, 2012 at 3:34 pm

    Your meringue has me drooling….wow it’s amazing! I want a slice of it now!


  18. #
    veronica gantley — October 21, 2012 at 3:57 pm

    This is my favorit pie by far. There is something to say about the tang of the lemon with the sweet of the topping. Your photos are stunning!


  19. #
    movita beaucoup — October 21, 2012 at 4:55 pm

    Oh. My. Foodness. That pie looks absolutely incredible. I don’t normally crave lemon meringue pie, but this pie? I’ve got a hankerin’ for lemon meringue that just won’t quit!


  20. #
    mommasmeals — October 21, 2012 at 7:21 pm

    This is one of my favorite pie’s, I love lemon, and I would take the mile high Meringue topping any day! Gosh your pictures are just outstanding!!!


  21. #
    Dara — October 21, 2012 at 8:39 pm

    Yum yum! Lemon meringue is a classic. Looks tasty.


  22. #
    Carla — October 21, 2012 at 9:53 pm

    I’m sorry but I disagree with your pie – needs more lemon!! ;) Lemon unfairness aside, that pie is gorgeous! I know I always say that about your food, but really it’s magazine gorgeous. And I’m terrible at making meringue pies. Can you send me a sample so I can learn?


  23. #
    Sarah — October 21, 2012 at 9:57 pm

    Holy meringue! Looks wonderful


  24. #
    Sarah — October 22, 2012 at 10:25 am

    Oh my goodness. This pie is a picture of loveliness and everything wonderful. I love the layers and the fluffy meringue on top. Yummmmm. I think your photo styling was beautiful!


  25. #
    [email protected] — October 22, 2012 at 10:27 am

    What a gorgeous pie, Jennie!


  26. #
    what katie's baking — October 22, 2012 at 2:14 pm

    your meringue is gorgeous!! i need some of this pie.


  27. #
    Susan — October 22, 2012 at 5:11 pm

    Such a stunning pie Jennie! It looks gorgeous against the red of the Chantal dish!


  28. #
    Erin @ Dinners, Dishes and Desserts — October 22, 2012 at 9:09 pm

    Your pie looks stunning! Love all the peaks of meringue.


  29. #
    Conni Smith — October 23, 2012 at 2:24 am

    There is nothing messy about that pie. Your pie is gorgeous!


  30. #
    shannon @ a periodic table — October 24, 2012 at 8:01 am

    what a great theme for Sunday Supper! and your lemon meringue looks extrordinary. why am i all the sudden craving lemon desserts? because i looked at this pie, and i am in love with it…this is going to be hard to shake.


  31. #
    Jamie (Mama.Mommy.Mom) — October 24, 2012 at 10:52 am

    I just want to sit here with the dish and eat the meringue spoon by spoon…


  32. #
    sprinkleandglitter — April 12, 2015 at 4:37 am

    this looks gorgeous! I’m hungry now :)


    • Jennie replied April 14th, 2015 at 6:56 am

      Thanks so much!



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