Addictive Recipes from a Self-Taught Baker

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Pie weights

I love sharing these behind the scenes posts with you! So far this year:

And that brings us to today. I’m transitioning my way out of winter baking into bright and fresh springtime recipes. Easter is early this year! The first recipe on my to-bake list was lemon meringue pie. This has always been a challenging recipe for me. I ALWAYS have trouble stabilizing the meringue. And if it’s not the weeping meringue, it’s the pie crust tasting soggy. And if it’s not the weeping meringue or soggy pie crust, it’s the watery and too-sweet lemon filling.

Question I asked myself: is lemon meringue pie really worth this work?

Meringue topping

YES IT IS! I began by properly blind baking the pie crust. Admittedly, I never used to blind bake pie crusts quite long enough. This always resulted in soggy central. Not the place you want to be. (By the way, here are the pie weights I always use when I blind bake pie crusts.) Additionally, I reworked the lemon filling and took a closer look at the classic meringue topping– a French meringue using just egg whites and sugar. (1) Adding cream of tartar to the meringue and (2) beginning with room temperature egg whites both helped with the stabilization issues.

I’m really looking forward to sharing the pie recipe with you. What has consistently resulted in recipe disasters has finally become a triumph. Lemon meringue pie is not difficult to prepare; it’s the proper ratio of ingredients and mixing techniques that help guarantee success. I’ll share my lemon meringue pie recipe, tips, tricks, and a helpful video in the beginning of March, so stay tuned!

(Oh and lemon meringue pie is not the March Baking Challenge! That new recipe is coming next week. How is it already March 1st soon?)

Lemon meringue pie

Also! One of my assistants, Hilari, was here this past week for some kitchen assistance. We tested 2 new cakes, a new dinner roll recipe, brownies for St. Patrick’s Day, and decorated sugar cookies together. All new recipes. All coming soon.


  • Speaking of meringue, have you ever made pavlova? It’s SO good. Lots of texture between the crisp meringue, soft whipped filling, and you can top it with just about anything. Want to share it sometime!

And Jude wanted to say hi. Have a good weekend!


  1. Yes, yes, YES!! Please do share a pavlova recipe! My sister-in-law has been wanting me to make one!

  2. Pavlova is quite a regular fixture round here when I’ve got lots of people to feed, and especially during Lent when some people are off the chocolate!  I just top mine with whipped cream and make a fruit coulis (usually raspberry) to pour on as I am sorry to say I have some soft-fruit fussy eaters.  (Rolls eyes…)

  3. My mother loved lemon meringue pie. Never being a fan of pie crust, one Mother’s Day I made meringue baskets & filled them with lemon curd. She loved them!

  4. Hi Jude! He has the sweetest face!!

  5. I love that your crust seems a little underbaked at the top: it just adds the perfect touch! can’t wait to see the recipe…

  6. Pavlova is my go to dessert. It’s easy, looks impressive, tastes amazing, and uses few ingredients (who doesn’t keep eggs in their fridge?). If you post a recipe, please try topping it the traditional Australian way – with lightly sweetened whipped cream and passion fruit. Making a quick syrup out of passion fruit & sugar is yummy. The sour-ish fruit provides contrast to the sweetened whipped cream and meringue, and the crunch of the passion fruit seeds is so unexpected. Just divine!

  7. Hi Sally! Lemon meringue pie is definitely worth it! It took me two years and three tries before I found the perfect recipe for me:
    for the lemon curd, I didn’t want to use any starch/flour as thickener (I prefer a creamier texture). The first time, I tried the “full butter” recipe by Pierre Hermé but it was so rich that the lemon flavour was a bit hidden. The second time, I cut down the butter a lot but the curd was too liquid. Finally, I added a tiny amount of gelatin and it worked perfectly!
    For the meringue, I quickly switched from a French meringue to an Italian meringue, it’s a bit harder to do but not much and it holds together beautifully with no “weeping” effect. For the crust, I am a fan of Pierre Hermé’s sweet shortcrust so I kept that.

  8. Literally cannot wait for your lemon meringue pie recipe!! For years I’ve been searching and they’ve all failed me… weepy meringue, filling that won’t set, filling with stabilizers, soggy crust… you name it! Very excited to try yours 😀

  9. I use your recipes for everything, but alas, your lemon meringue got here too late.
    I use cut off edges from Bakerella’s Lemonies, crushed in the food processor and pressed into the bottom of an 8” square pan, then baked off 10 min.  Then Anna Olson’s filling (made with condensed milk), fill, bake and cool.  Then I make an Italian meringue out of the leftover egg whites and blowtorch it. 
    But I’m willing to try yours if you try my franken-pie.

  10. I LOVE pavlova!!! I made mini ones for my grandparents 50th anniversary party, topped them with fresh berries and homemade whipped cream, and they just melted in your mouth! Definitely one of my favorite things to make in the springtime!

  11. I can’t wait for your version of the lemon pie. my best so far is from Michalak (french chef) and I use Italian meringue, just because it is fun and so satisfying to make 😉

  12. YEA!! So glad you are doing this pie!! I love it and it’s such a hit and miss with me, can’t wait to try your re-vamp! Love all of your recipes and have made so many and am such a rock star baker  with friends and family!

  13. Hi Jude! Look at that sweet puppy face! Can’t wait for your Lemon Meringue! Sounds so light and fresh…perfect for ending the winter doldrums!! I’ve never made Pavlova, but have been eyeballing them…they look so pretty! Thanks, Sally!

  14. Ironically I was just searching the web for a lemon meringue brownie, I can’t find one anywhere that I like. The last one I found failed terribly. So I’m going to use your cheesecake brownie base and undercook a little and use a basic lemon meringue recipe on top of it. I’m also bad at meringue, but I really want to get it figured out.

  15. Yes pavlova! Here in New Zealand it’s not Christmas without a pav topped with whipped cream and strawberries! Can’t wait for the lemon meringue pie recipe…I always struggle with weepy meringue too!

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