Lemon Meringue Pie: The lessons learned

I am by no means a baker, but I can follow directions, especially the ones on the box.  But the other night me and my mother were watching Master Chef and there challenge was to make the perfect lemon meringue pie.  And although I don’t think I have any aspirations to be on the show I did wonder to myself whether I could make it also.  Well I woke up this morning knowing I was going to try.  Now since I have never made pie really, let alone this pie, I used someone else’s recipe, which is provided in this post.  Follow that recipe until I am able to create one of my own thats better 😀 What this post about is where I went wrong and what I noticed while making this.  So I will take you through each of the steps so when you try it, it will go smoothly.


Okay first comes the crust, I made mine, but its not really that worth it, buy the sucker!! Save yourself!

But if you’re like, no I want to take the challenge, here is the recipe I used and some tips regarding it.


  • To begin with, I had a very small food processor without a shoot to pour the water in, so if that fits you too, remove the floury mixture and use a bowl to add the water in slowly and with a little force knead it into a ball. And don’t rush the refrigeration process it really does need about 1/2 an hour to chill, it will be easier to roll after wards
  • Once your dough is rolled out and in the pan again you need to chill it, it does help, I promise.  Although it takes a long time it will save you later
  • So now after your chilled it set the oven to 375 and with a fork poke some holes in the bottom(this makes it so there aren’t air bubbles) and you want to double line the pan with tin foil and pour HEAVY dried beans into the tin foil, like pinto beans or something similar
  • bake this until golden, you want to almost completely cook the crust for this pie, which takes about 10-15 minutes.  This was one of my mistakes.  Since the actual completed pie isn’t in the oven for very long you want to make sure the crust is done before the filling is poured in.  Since there are no eggs in the crust it isn’t dangerous to your health to eat but will probably give you a belly ache

okay so thats it for crust, now  onto the pie itself.  The pie has two main components; the lemon custard and the meringue.  Lets tackle each separately.  But here is the recipe I used:


For the meringue:

  • So not many people know how to make meringue, nor have practice doing it, so it is important to know what you want it to look like, below is a picture of the “stiff peaks” that you want to know your meringue is done
  • do not make your meringue too early, I made mine before my curd and it “fell” as they call it.  So it should probably be the last thing you make, unless you have a stand up mixer so you can make it simultaneously

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For the filling:

  • follow the directions, they are fabulous.  The only thing I deviated from was that I used a little bit of orange zest also.  And for the lemon juice I used half bottled and half fresh.  The flavor is, I feel, advanced by these adjustments.
  • My custard was a little runny, but I think that is how the recipe wanted it to be so don’t worry about it

So thats it lemon meringue pie simplified!  Its a challenge but worth it

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