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Lemon pie

Servings: 1 pie


  • 1 Lemon curd
  • 1 pie dough
  • 4 egg whites
  • 1 tbsp of white wine vinegar
  • 1 tsp of cornstarch
  • 250 g sugar


  • Get the pie dough into a loose bottom form and par-cook the crust
  • Let the crust cool down and add your cool lemon curd
  • Spread the lemon curd out in the pie and let it cool in the fridge while you make the meringue
  • Add the egg whites to a mixer and start mixing until it starts to froth
  • Add white wine vinegar and cornstarch
  • Start adding sugar one tbsp at the time and while mixing at full speed
  • The meringue is done when you can flip the bowl over and hold it over your head without getting it all in your face. It is important that all the sugar also gets dissolved in the mix
  • Use two tablespoons to divide the mixture on top of the lemon curd
  • Backe the pie in the oven for 30 minutes at 150 degrees Celcius
  • turn off the oven and let the pie cool down inside it
  • K


It is important to use a 100% clean mixing bow for making meringue!If there are any traces of yolk or other kinds of fat you will not be able to get the result you want.