Lemon Meringue Pie

Bright, tart, and topped with clouds of golden meringue, lemon meringue pie is one of those desserts that lights up any table. In Canada, it became especially popular in the mid-20th century, when citrus was prized as a burst of sunshine during long snowy winters. Every family had their trick — from how to pile the meringue sky-high to how to keep it from weeping — making it both a showpiece and a comfort food. Today, it remains a favourite alongside butter tarts, apple pie, and Nanaimo bars, a true classic in our dessert tradition.

Prep Time: 40 minutes (includes chilling dough)

Total Time: 1 hour 10 minutes

Serves: 8

Ingredients

For the crust

• 1 ¼ cups all-purpose flour

• ½ tsp salt

• ½ cup cold butter, cubed

• 3–4 tbsp ice water

For the filling

• 1 cup sugar

• 2 tbsp cornstarch

• 2 tbsp flour

• ¼ tsp salt

• 1 ½ cups water

• 3 large egg yolks, beaten

• 2 tbsp butter

• ½ cup fresh lemon juice (about 2–3 lemons)

• 1 tbsp finely grated lemon zest

For the meringue

• 3 large egg whites, room temperature

• ¼ tsp cream of tartar

• 6 tbsp sugar

Method

• Make the crust: Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough comes together. Shape into a disk, wrap, and chill for 30 minutes. Roll out to fit a 9-inch pie plate. Blind bake at 200°C (400°F) for 12–15 minutes, until golden.

• Make the filling: In a saucepan, whisk sugar, cornstarch, flour, and salt. Gradually stir in water. Cook over medium heat, whisking constantly, until mixture thickens and boils. Reduce heat and cook 1–2 minutes more.

• Temper the egg yolks by whisking in a few spoonfuls of the hot mixture, then return to the pan. Stir in butter, lemon juice, and zest. Pour immediately into the hot baked crust.

• Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually, beating until glossy stiff peaks hold. Spread over hot filling, making sure to seal the meringue to the crust edge to prevent shrinking.

• Bake: Return pie to the oven at 175°C (350°F) for 12–15 minutes, until meringue is golden. Cool at room temperature for at least 2 hours before slicing.

Variations

• Coconut twist: Fold ½ cup toasted coconut into the meringue before baking.

• Extra lemony: Add an extra tablespoon of zest for a sharper citrus bite.

• Maritime style: Some East Coast cooks add a spoonful of vinegar to the meringue for extra stability.