Lemon meringue pie

The spring lemon meringue pie tastes wonderfully fresh. This lemon delicacy gets a little extra kick from the black pepper. The pie is also great for the Easter coffee table.


Pie crust

100 g butter

0.5 dl sugar

1 egg

3.5 dl wheat flour

1 tsp vanilla sugar


Lemon filling

4 yolks

1 dl sugar

1 lemon’s zest

2 lemon’s juice

0.5 dl water

1–2 tbsp corn starch

25 g butter

pinch of black pepper



4 egg whites

2 dl sugar



First prepare the pie crust. Whisk together the soft butter at room temperature and the sugar into a foam. Add the egg, beating well. Then add the dry ingredients and mix until even. Press the pie crust on the bottom and sides of the greased pie dish. Stick holes in the pie crust with a fork and put it in the refrigerator for 30 minutes.

Heat your oven to 200 °C. Blind bake the pie crust on the lowest rack of the oven for approximately 15 minutes. Then reduce the oven temperature to 175 °C.

In the meantime, prepare the lemon filling. Put all the ingredients except butter and black pepper in a pan and bring to boil until the mixture thickens. Take the pan off the stove, add the butter and a pinch of black pepper and stir.

Allow to cool for a moment, stirring occasionally. Prepare the meringue. Beat the egg whites into a foam. Add the sugar in small portions while beating. Beat the meringue until it is firm and glossy.

Add the lemon filling on top of the blind baked pie crust and then add the meringue. Bake on the lowest rack of the oven for approximately 15 minutes or until the meringue has a beautiful golden brown colour.

Allow to cool and enjoy.

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