Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix lemon meringue pie, and—sweeter still—it can be made up to two weeks ahead!


Credit: Jennifer Davick

Recipe Summary

15 mins
11 hrs 25 mins


Ingredient Checklist
Vanilla Wafer Crust
Homemade Lemon Curd
Meringue Topping


Instructions Checklist
  • Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with ¾ cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.

  • Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat, and broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.

Vanilla Wafer Crust
  • Preheat oven to 350°F. Lightly grease a 9-inch pie plate with cooking spray. Stir together crushed vanilla wafers, powdered sugar, and melted butter; firmly press on bottom, up sides, and onto lip of pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely (about 1 hour).

Homemade Lemon Curd
  • Stir together first 4 ingredients in a large heavy saucepan over medium heat; cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.

  • Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat, and cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.

Meringue Topping
  • Pour water to depth of 1½ inches into a 3½-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and let simmer.

  • Meanwhile, combine egg whites, next 3 ingredients, and ¼ cup water in a 2½-qt. glass bowl; beat mixture at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately.


Even the slightest hint of grease can ruin beaten egg whites. Before making meringue, be sure the bowl and beaters are super clean and completely dry.