This is the ultimate lemon meringue pie recipe, perfect for warmer weather.

By Vida Gustafson

Contributing Writer

This is the ultimate lemon meringue pie, perfect for warmer weather. I have converted many self-professed lemon detractors with this pie!

It has a light, buttery crust with just a hint of floral lavender. The rich creamy, tart curd is balanced perfectly by the light, marshmallowy meringue.

Set aside an afternoon for this recipe. It’s simple, but it has many steps. The result will be well worth your efforts.


1 cup plus 1 tablespoon flour

7 tbsp cold butter (cubed)

1 tbsp powdered sugar

1 egg yolk

1 tsp finely chopped lavender flowers, dried or fresh

1/4 tsp salt

Pastry Method

Combine dry ingredients in a medium mixing bowl, using your hands to rub the cold butter into the flour mixture until it resembles rough breadcrumbs.

Add the egg yolk and 1 tablespoon cold water to form a dough ball. Do not over-mix; visible specks of butter are ideal.

Roll out the dough and line an 8- or 9-inch pie tin. Chill this while you assemble the rest of the ingredients for at least an hour or overnight. After chilling, prick the pastry with a fork lightly all over, to prevent it from rising in the oven. Bake at 350 degrees for 20 minutes.


zest of 2 large lemons

2 level tbsp cornstarch

1/2 cup granulated sugar

juice of one orange, made up to 3/4 cup by adding water.

1/2 cup lemon juice

6 tbsp butter, chilled and cubed

3 egg yolks plus 1 whole egg (beaten together)

Filling Method

Combine zest, cornstarch and sugar in a small saucepan, slowly add the strained juice, and stir to form a smooth mixture. Cook while stirring continuously until it becomes thick and glossy. Once it bubbles, take it off the heat.

Whisk in the cold cubed butter, adding two to three cubes at a time.

Now you’re ready to add your beaten eggs and return the saucepan to the stove.

Continue stirring vigorously over medium heat until the curd is thickened and “plops” from a spoon. This will take 4-6 minutes.


4 egg whites

1.5 cups of powdered sugar

2 level tbsp cornstarch

1 pinch of salt

1 tsp vanilla

Meringue method

Before you start whisking up the meringue, this is an excellent time to bake the pie shell if you haven’t done it yet.

Mix the sugar and cornstarch in a small bowl and set aside.

Combine the egg yolks and vanilla in a large, very clean, mixing bowl. (The meringue will fail if there’s even a smudge of butter or oil on the beaters or in the bowl.)

Whisk until foamy and pale, add the pinch of salt and then, while the mixer is running, the sugar-cornstarch mixture, one spoonful at a time. When the meringue is opaque white and glossy and forms stiff peaks, it’s done. You will see that the mixer leaves a clearly defined trail while mixing.


Briefly reheat your lemon curd on the stove and then pour it into your baked pie shell. Spoon the meringue onto the top, starting on the outside, working to the center of the pie. Make sure the meringue touches the pastry edges. This will seal the filling in and also keeps the meringue from sliding around.

Bake the assembled pie at 350 degrees for 25 minutes.

Let cool for at least an hour and then garnish with more lavender flowers before serving. Enjoy!