How to Make Lemon Meringue Pie - Live! | Oh Yum 201 with Anna Olson

Recipe listed below! Watch or bake along as professional chef Anna Olson whips up a beautiful lemon meringue pie live, while taking your questions!
There’s something friendly and welcoming about lemon meringue pie, especially as a springtime dessert. But no matter what time of year, anyone who gets a bite of this sweet dessert will have a spring in their step!
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• Recipe Information •
Makes one 9-inch pie
Serves 8 to 10
• Ingredients •
Dough (enough for a double crust pie - you will only need 1 crust):
- 2 ½ cups (375 g) all-purpose flour
- 1 Tbsp sugar
- 1 tsp fine salt
- 3 Tbsp (45 mL) vegetable oil
- 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup (60 mL) cool water
- 2 tsp (10 mL) white vinegar or lemon juice
- 1 egg white, lightly whisked
Lemon Curd Filling:
- 1 cup (200 g) sugar
- ¼ cup (30 g) cornstarch
- 1 cup (250 mL) water
- 6 large egg yolks
- ½ cup (125 mL) fresh lemon juice
- 2 Tbsp (30 g) unsalted butter
Meringue:
- 4 large egg whites, at room temperature
- ½ tsp (2 mL) cream of tartar
- 1/3 cup (70 g) sugar
- 3 Tbsp (20 g) icing sugar
• Directions •
1. For the dough, combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.
3. Roll out one disc of dough on a lightly floured work surface until it is in a circle that is just under ¼ inch (6 mm) thick. Lightly dust a 9-inch (23 cm) pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for at least 30 minutes, up to a day.
4. Preheat the oven to 400 °F (200 °C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F (140 °C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (which will still be soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F (140 °C), until the meringue is nicely browned.
Cool the meringue completely to room temperature before chilling for at least 4 hours.
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[@staylor1244]

Everything went perfectly, the filling was thick, I did everything as you instructed except for a few things. I didn’t apply the meringue in 2 steps sealing the edges with the first layer. After the pie cooled for 3-4 hours, I put it in the fridge for 4 hours. When I sliced the first piece, the filling turned to thick liquid, there’s nothing to slice. What I didn’t do was cook the filling the second time until it started to bubble, but it was close. The crust was perfect, no sogginess. Meringue was perfect, so it still tastes like dynamite, the texture is off, but you can’t taste texture. It’s still tastes incredible! You are the absolute, best chef on KZbin. Your thorough instructions with the what’s, where’s, whys, hows, leave nothing unanswered. I’ve made so many inedible things from recipes online and videos so I’m not one to trust much online anymore, but you are the exception. So my pie wept a river, but I knew it had to be something I must have done or not done because it was your recipe and I know it’s been tested to death. I’m going to make it again, and this time I’ll incorporate those 2 steps.

[@LB-cn3fl]

גיברתי....אני כל כך אוהבת את התוכניות שלך בערוץ האוכל...כי את כזו עופה אסטטית...נקייה...עם סביבת עפייה כיפית מסודרת נקי עם דברי מתיקה כל כך יפים ומענינים..בקיצור מכל המובנים 10+++++בראבו המון פעמים!!!

[@eo2149]

Hi from South 🇿🇦 Africa. Thanks for sharing your expertise . Lemon meringue is a firm favourite in our coffee shops and homes. We have a culture of home baking similar to yours!! Real pioneers

[@nielbarlows511]

Anna what a great encouraging empowering confidence you convey to your viewers. I can follow your recipes without being diverted by oh it’s terrible I might have got that bit of the process wrong. It always tastes delicious even if it doesn’t turn out as seemingly perfect as On TV. So thanks Anna you are a great cookery educator.

[@magicjudy]

The single best pastry recipe EVER!! I've used it numerous times for my quiche recipes and the results are fantastic. Plus using the stand mixer is brilliant ;)

[@tammiemartinez6485]

Just read all of the comments. I'm about to make the dough then tomorrow finish the rest. After reading the comments I was happy to see that the few who made the pie (with the exception of one) didn't have any issues. It's been YEARS (I was a teenager) since I've made a lemon meringue pie entirely from scratch so I'm a bit nervous. Wish me luck cause I'm going in, lol. 🤞And thanks for coming back to leave a comment on your experience... 👍😉

[@antoinettegough]

Hi from Dublin Ireland. Enjoying 😁

[@robertpuente3505]

I am not afraid to bake now. Thanks Anna

[@tammiemartinez6485]

I'm blown away. Over 30 yrs ago when I was in Jr High our HE teacher taught us how to make Lemon Meringue Pie. I use to make this for my family all the time (sadly I lost my recipe). Back then , besides a hand mixer for the Meringue, I made this all by hand. Thank you so much for doing it old school. Most of the recipes I've come across have you use a blow torch which is something the reg household kitchen didn't have even if you baked a lot. At least that was the case for my household, lol. I was hoping you'd do it this way so I could now have a recipe to use. Thank you for using a stand mixer for the crust as well. While I didn't have one of those or even a pastry blender back in the day being able to use either of those today will be so helpful. Again, most recipes call for a food processor which I don't have. After all those yrs ago I took a chance at making a homemade crust 3 yrs ago for Pumpkin pie. That did NOT go to well for me. Your recipe? Now this looks doable. Can't wait to make this. Sorry I missed the live. For some reason I thought it was set for today ☹ Anyhoo, thanks again Anna... 👍😉

[@sitihaslimasmas410]

Make by your hand is more value than by mixer

[@migsdizon2439]

My favorite all year-round scrumptious dessert. Nice presentation. Thank you 😊

[@tammiemartinez6485]

Anna my pie is now cooling off. I had to 1.5x the recipe because my pie dish is a deep 9.5in. This took me a lot longer than expected because I hadn't accounted for the size of my pie dish. After having ALL of the ingredients ready to go that's when I realized what I needed to do. I used 1.5 of the dough and that amount just covered the dish. But here's the amazing thing. It didn't shrink on me!! I fully expected it to and after the bake of the meringue I fully expected that to have pulled away from the crust but it didn't. After taking it out I did some figuring. It's been over 35 yrs since I've made a lemon meringue pie entirely from scratch. While I haven't tasted it I'm so proud of myself. I do have 2 questions that I hope you'll take the time to answer. 1. You said the crust could be baked the day before. Please advise me how it should be stored. 2nd question. In the video you said to bake the pie with the meringue at 350° but the written instructions says 325°. Which one is it? Crossing fingers this is going to taste as great as I remember my old recipe did. Thanks for sharing this recipe. I'm planning to use that crust recipe for many of my other pies. My house smells so buttery... 😋

[@mayravasquezq5637]

Love your recipes I always watched you. I am from Los Angeles CA Greetings

[@sheag6200]

Oh my goodness you are such a fantastic teacher I wish I had of had you and baking class!!!

[@50hellkat2]

Your tip to put pressure on the outside edge of rolling pin when rolling your dough out in order to maintain your circle.......I did not know that!!!!!!❤❤❤. You are a very good teacher. So much info that has taken my baking to another level. Thank you.

[@lupebarrios3842]

I’m new to this channel, but WOW! Your awesome! 💕

[@shenethamanning8692]

I love watching your channel ❤️❤️so teachable!!! I love making the desserts for my family 💖

[@sitihaslimasmas410]

Same with me

[@gracie2375]

OMG I am spellbound...so awesome to watch a real baker bake...thank you...

[@yaritzatorres8616]

Greetings from Zulia-Venezuela, I see always

[@melaneemortensen3971]

You helped me walk through the pie to take to Thanksgiving dinner tonight!! You headed off problems that I have had before!! So excited to take it out of the oven soon. God bless!!!

[@louisevisser3544]

Hi from South Africa 🇿🇦

[@liletteautrey8481]

I did a lemon meringue pie for my cooking exams in 1965 and it is exactly this recipe , not too sure fore the crust but the cream and the meringue was the same . As far as I can remember my crust was flour sugar , butter and a bit of lemon zest . But I followed yours today with great interest and very happy to see it done after so long because I am not sure that I have done it again or May be once . I thank you for your time you put into sharing your recipe and your method of doing with us, it was much appreciated

[@debramontgomery788]

Thank you for showing how to make this pie. I followed your video and made 1 for Easter dinner and 1 to keep at home. It is the best lemon meringue pie I’ve had. Love your videos!

[@MrsV10488]

I am just starting to watch Anna Olson and I just love her videos. I am from DunDurn and I just ordered her book Baking Wisdom. Just so excited to try her way of baking.

[@amykurup8109]

Always love watching your video ☺️☺️

[@charlenewarren3895]

Hi Anna, Greetings from Pitcairn Islands,sooooo love your recipes. Blessings to you and your family 💞

[@kristenfromOZ]

You are the best teacher ever! Amazing recipe

[@liliahernandez4397]

I love, love,love your pie crust recipe, it is the best! I enjoy making your desserts.🌷

[@MsNonnas]

Hi Anna love to watch all your videos and recipes from Toronto

[@angelosantos5649]

Thank you maam Anna for sharing this recipes.and also your tricks and techniques in baking..

[@gaukharakhmetova2335]

Hello from Kazakhstan. I love you Anna ❤ I❤❤

[@mmakomanyatja5213]

thank you Anna I'm watching from S Africa that is classic

[@monasarma5054]

Hello from India

[@trulylynn9941]

(unrelated) I have been making Tiramisu and found you beautiful lady fingers recipe outstanding! I can't wait to make this pie as well because I see so many new ideas for the pie crust!

[@jacquelinemighty8947]

Glad to see u do this. Thanks 😊

[@donaldcrawley1720]

Love your recipes and the tips you have for us!

[@royallclark6331]

Well, I finally made my first Lemon Meringue pie! I mostly went smooth but did for get to put some plastic wrap over the filling after I put it in the pie crust, but it "seemed" to still swill the first layer of meringue into the top just fine. Just waiting for it to cool down now. Next challenge is to get it cut up into servings for a pig roast at the parks recreation hall tonight! I hope it tastes as good as it looks!! THANK YOU ANNA!!

[@donamary1124]

Anna you are bless with your hands

[@dalaaaa5451]

Loved it waiting for more 👍💐

[@margaretryan2013]

When life hands you a lemon: Made this lemon meringue pie yesterday following the instructions to a T and watching the video. I love Anna Olson and have been following her recipes for years and incidentally, I am well experienced in the kitchen. The curd would not set even after it sat in the fridge overnight. Have no idea why and I was the only one weeping; the pie did not! However the crust got soggy. So, what to do? Poured the filling into a bowl and added bloomed and melted gelatin. When it was half set, I folded in whipped cream and spooned it over a graham cracker crust. The meringue I rescued and continued slow baking in the toaster oven so I could crumble it and spread it over the lemon cream pie. Topped with whipped cream and a few blackberries, it was fantastic.

[@djangabichonfrise7315]

MARGARET watching from Brisbane Australia🙂🙃🙂

[@MsRiceCrust]

I had to replace cornstarch with potato starch and it worked, too! This recipe is amazing, love-love the curd! Thanks a lot, Anna! Oh hi from Indonesia! 🇮🇩

[@Katrina.for_art]

thankyou for answering all my questions about oozing in my pies!!!😅

[@tammiemartinez6485]

LOL!! My pie had A LOT of ooze the next day. This was something I didn't remember happening when I use to make this pie back when I was in Jr High but then it dawned on me. There was a family of 9 eating it so I don't think there was anything left over to ooze, lol. I have to say. I really thought I did a great job but once I tried to slice the pie it was difficult every time. And the filling was VERY thick. Too thick instead of it being creamy thick. I want to make it again but it'll be a while because this took so long to make. Another thing I don't remember being the case as a teenager, lol. Upside? It was delicious... 😋

[@Katrina.for_art]

@@tammiemartinez6485 yes! I made this version 2 days ago and everything went wrong. But still very tasty and not too sweet. Did we have different eggs in jr high?! 😄

[@tammiemartinez6485]

@@Katrina.for_art LOL, I think we did 🤦‍♀️ Agree, it wasn't too sweet but that dough was rough to cut through which is upsetting because another viewer said they use it often for other pies. Plus, it was a simple dough to make. Actually that and making the meringue was the easiest part for me, lol. I'm not a pro like Anna but I do bake often. I just can't figure out why this didn't work for me. I wish I hadn't lost my recipe from Jr High. I'd be sharing it with the masses, lol. Best of luck to you with your future bakes... 😉

[@annweitoish8856]

Us Ann love ❤️ your videos Thank you!

[@harrodsfan]

Following a bit later in the day as it is afternoon here in Greece. Lovely recipe thnx :)

[@Ushachristensem]

Hi good evening from Copenhagen Usha Christensen l really enjoy yr baking🐣💛💐🇩🇰

[@mona8426]

Anna thank u so much for these steps; I do not know how to make the meringue. It always separate and it has no volume; because I used granulated sugar and no acidity at all. I thank you 👍❤❤❤

[@kashamccann4165]

I have just discovered your videos and am loving them all from Australia!

[@JA-kh2yi]

Happy Easter, Anna! So good to watch you live. Enjoy watching all your recipes ( in Mississauga, Ontario) and the tips you offer to make these awesome treats. Stay blessed 💗

[@gloewart9520]

Brilliant demonstration 👏🏻watching from Northern Ireland 🇬🇧

[@robyngibbs595]

Hi Anna from Laidley, Queensland Australia. Love your recipes and learning from you. So helpful!

[@hawaziah]

Wawawawawawa ies soyami☺☺

[@boquaa1448]

I used to watch you so much when I was young 😭

[@anamilenabarros5829]

Hi Anna, greetings from colombia

[@sammyhakimvlogs5608]

Hi Anna. I'm watching the replay of your live broadcast here on KZbin from 3 days ago. It's my first time watching you live broadcast here on KZbin. I'm watching from Lombard, Illinois. I hope you are enjoying your Easter Weekend.

[@teresacabrera2086]

Hello from Mexico City. Thanks a lot for your recipe. It was delicious. I’ve been made others but with no good results. I am happy with this pie. 😃👏🏼👏🏼👏🏼

[@jakebezzina3690]

I love your baking I’m from Sydney Australia my name is Gina thank you Anna

[@nohanahananokaukau6436]

I just made this Lemon meringue pie!! Itʻsnin the oven as I write! The lemon taste good, and I doubled the meringue receipe!!(I love it)!! Mahalo from Maui!!! 😘 Iʻll be the hit baker!!!

[@royallclark6331]

Hope you been makin some mout breaking ono delicious pies for da ohana!

[@nicolenephilander9140]

Hi from South Africa

[@user-ds2yr8oi1t]

I love watching you ,you are excellent

[@juttabialke2051]

I just finished my first pie and despite totally messing up - first I missed step 2 in the printed out instructions and did step 2 at the end, then having rock hard and crumbly dough and having to re-mix it and most likely over working it, it still turned out nice and flaky. Hopefully the next one will go easier and won’t be as stressful 😂. Thank you for a great recipe.

[@sheag6200]

Hello Anna!!! I have a question I love your wonderful life shows.. could you do a live show explaining all the different types of chocolate and their uses... also could you do one on all the different types of gelatins and their uses ...and one more could you do one on the different types of yeast and their uses.... oh gosh and one more could you explain when you use baking soda versus baking powder and when you use both... as always thank you thank you thank you so much

[@adamspringer2442]

I used Organic Extra virgin olive oil inside the flour, and it worked perfectly! I refuse to use nasty vegetable oil. Vegetable oil is so unhealthy, and olive oil works just as well! Great recipe, thank you!

[@johnbeasley4211]

Hi Anna. New viewer here. I have pie crust anxiety and have really enjoyed your comments in this video. ONE QUESTION, please. It's great that you commit to a specific measure of water and acid for your pie dough mixture, and I'm sure you may have covered this question in earlier videos with this crust. Question: how do you measure your flour? Do you spoon lightly into a cup and level? Do you lighten a large container of flour and dip? Could you provide a gram weight for the flour in this recipe? I guess that's why so many sage bakers hedge on specifying exact amounts of moisture for pie dough recipes(?) Thanks so much. Lemons are at the ready with a storebought piecrust, but conquering piecrust is on my bucketlist.

[@wendybertie1395]

Happy Easter Anna and Michael Olsen and family from a viewer in Toronto Ontario Canada

[@marydunphy8035]

Did I miss it I diddnt see you put any lemon zest in the pie looks good the pie and the way you made the crust will try that

[@gaukharakhmetova2335]

My greetings from Kazakhstan ❤❤❤

[@nahadi4375]

Yummmyyy 😍😍😍😋😋😋👏👏👍👍👌👌👌👌

[@mmakomanyatja5213]

nd happy Easter Anna

[@lesleyjames5771]

Love you show les uk

[@zenith349]

❤ I Made this for my friend David Duffy And Chris Comeau And Bake😊 for S'mores.Happy 65th Day of Summer Running up Stairs.

[@hafsahusman2265]

Hello from Pakistan

[@heleneharb5276]

Heloooooo from Ottawa canada

[@judihopewell2499]

❤🇨🇦vi. 🌹. I always print off your recipes and place in a 3 ring binder and keep in the kitchen….hi michael

[@sitihaslimasmas410]

Hi Anna,I love watching your videos,mayb before this my mom always see your program,now I become interested to know you more

[@carmelatrifiletti4192]

Could I make this recipe with tender flake Thank you

[@kaymitchell3815]

Hi from Kay in the uk 🇬🇧

[@karenallen3486]

Anna you are so awesome! Such a great instructor.

[@thertskitchenvlogs1204]

Hello Anna princess!!!! Niceeeee sharing looks absolutely delicious tasty flavourful yum Yummmy mouthwatering perfectly prepared easy to follow surely its taste is wonderful well explained step-by-step beautifully presented Allah bless you and your family with good health and long life ameeeen suma ameeeen best wishes stay connected stay healthy

[@GiC7]

Thanks Anna and blessed days in Jesus Christ name amen

[@priyanthasumanasiri6372]

VERY NICE MERINGUE..

[@kathy5438]

Hi Anna, Since my husband is allergic to egg whites, I want to use whipped cream instead of the Meringue to top the pie. I was wondering if the pie filling needs to be baked at all or am I fine to just put my whipped cream on the top of the pie after the Lemon Curd Filling has cooled in the pie shell? Just wondering!!! Thank you for the great presentation! You do a nice, thorough job.

[@marcellespeake4272]

Love Marie Callendars sour cream lemon pie. To make it at home, I make TWO recipes of the filling - with the 2nd, I only use 1/2 water but you have to stir constantly. After it cools to room temp, add same amt of sour cream that you did not use of water. Then top with whipped cream when you serve. I have never liked meringue.😊

[@kathy5438]

@@marcellespeake4272Thanks for the info. Did you allow the 1st layer to set up for awhile before putting the second layer on top?

[@marcellespeake4272]

@@kathy5438 Made bottom layer, washed pan, then made next layer. By the time 2nd layer was done and cooled slightly, the 1st one in the fridge was set. Poured 2nd one in, topped with plastic and put back in fridge. To serve, pulloff plastic only from section being sliced, slice, serve, top with whipped cream. Cover and put rest back in fridge.

[@dianafernandez5451]

Por favor más recetas en español. Recién me suscribí.

[@rosetysiak4871]

Can you use pasturized egg whites

[@siewengng]

Hi Anna, for the pie crust can I use Rice Bran Oil instead of Vege Oil?

[@acetrace4173]

He'll Anna, I'm going to follow your recipe, but I have a question for you. I remember um a few years back haha that there was a hint of ginger in the tightly packed Graham cracker crust. It's really lovely and compliments the lemon. I forgotten just how much powdered ginger to mix in though. Do you have any idea please? This question is fir any else to answer too. Thank you in advance. Really enjoyed watching your video, this is my first time seeing and I've just now subscribed to you. God bless you 😊👍

[@mpikula5632]

Hello from Poland 😊

[@normajeanspencer6217]

hi from arizona

[@johnbeasley4211]

Oops. Nevermind. I found your Pie Dough Live Video. 450 grams AP flour. Can't wait to try your "no fear" method. The rest is just practice practice. I Can Do This!!

[@beverlysmith5903]

How do you store it in the fridge? Do you cover it if you want to eat it the next day?

[@Marilyns888]

WOA, creeeeeepppyyy, I was just wondering about making a homemade lemon meringue pie last night cuz the grocery store here is completely sold out, and my little boy said - “you should check Anna Olson’s channel” And here you are!! The lemon pie gods are good to me! Ty

[@henrygutierrez3004]

anna,how much sugar you need and eggs,corn flour and butter?much appreciated your advice,thank you

[@soniagelmo4658]

hi anna from ontario

[@celiaislas9946]

I wish to know doing the way you do it, next time I will put the lemon juice last

[@nalinapatel4881]

Anna I made this followed everywhere with you My fill was so running when it came out of the fridge Don’t know what went wrong Do you

[@elaineleblanc8616]

Hello. Can this pie dough be doubled etc to make extra to freeze? Ottawa ON.

[@bgvernbeardedcanada.1274]

I have ceramic beads do I still use the foil

[@normarodriguez4900]

Por favor en español

[@lisetteweizman9219]

Can we use margarine instead of butter

[@dalaaaa5451]

When is going to be the next live of oh yum 201??

[@shantaameerchund1291]

Hellothere. can we make little coctails pies with this recipe insteadof1 big one

[@meyerockz100]

Can I use unbleached all purpose flour, It seams a bit grainy?