How to make meringue:

1. Before you begin, separate the eggs while they’re still cold, being very careful not to leave any
yolk in with the whites. Place the egg whites out on the counter to warm up to room
temperature. They’ll beat faster and higher if warm.

2. Next, cook the sugar and water together in a saucepan until syrupy, about 3 to 4 minutes. If you
have a candy thermometer, it should read 235 degrees. Take the syrup off of the heat and cover
to keep it warm.

3. Using an electric mixer with the whisk attachment, beat together the egg whites, cream of
tartar, and salt on medium-low speed until foamy–about one minute.

4. Next, increase the mixer speed to medium-high and beat for 1 to 3 minutes until soft peaks form
and the whites are shiny. Don’t rush this step.

5. Turn the mixer down and slowly– gradually–drizzle in the warm sugar syrup directly into the
middle of the mixing bowl. Then add the vanilla and turn the speed back up. Beat until the
meringue is very smooth, very glossy, and thick. This should take 3 to 6 minutes.

6. If you’re topping a pie, spoon, pipe, or slather the top of the still-warm pie filling with the
meringue. Then bake the pie at 400 degrees until golden brown on top, about 6 minutes.

7. If you’re making pavlova or cookies, pipe, spoon, or form the meringue into the shape(s) you
need right on a parchment-lined baking sheet and bake at 275 degrees until firm, about 30
minutes for cookie kisses, possibly longer for larger meringues. Let cool completely on a wire
rack before serving.

Tips for making meringue:

While making meringue is a fairly straightforward process, there are “some” things–okay, many things
— to keep in mind to ensure successful meringue. It can be tricky, but you can do it!

 Humidity: Meringue works best when made on low humidity days. If it’s raining out or muggy, it
may not be the best time. Meringue absorbs moisture in the air and turn limp or sticky.
 Age of eggs: Believe it or not, older eggs make better meringue. Look at the 3-digit code printed
on the end of your carton, which gives each day of the year a number. If the eggs were packaged on
January 1, the code would read 001. January 2, 002, and so on, all the way to December 31, which is
365. Get it?

 Temperature of eggs. Room temperature egg whites beat faster and higher than cold egg whites.
Separate the eggs while cold, then let them warm up to room temp. Most importantly, if there’s
even a bit of broken yolk in the whites, fish it out as best you can or start over—the fat in the yolk
will impede the egg whites from whipping.

 Equipment: For maximum meringue volume, it is important to keep your egg whites and all of your
equipment as free from residual fat or grease as possible. This means no grease in your mixing
bowls and no drips of egg yolk in the whites. Use glass, stainless steel, or copper mixing bowls;
avoid plastic bowls since they can be porous and have a greasy film after cleaning. Also, make sure
the mixing bowl and whisk are both completely dry.

 Use an acid: Cream of tartar works better than lemon juice to stabilize meringue. If you’re not
following this recipe, a good formula is to add ⅛ teaspoon of cream of tartar for every egg white
you plan to use. If you don’t have any on hand, use ½ teaspoon lemon juice for every egg white.
However, if you happen to have a copper-lined bowl, it’ll produce the same effect, so you don’t have
to use any acid when using copper.

 Take your time: Don’t rush the process. Start out with the mixer at medium speed, and gradually
increase the speed every few minutes. And don’t add the sugar syrup until the whites form soft
peaks. Then the slower you add it, the better it’ll blend into the whipped whites.

 Use promptly: Once you stop beating the egg whites, it’s best to move quickly. The longer they sit
before they’re baked in the oven, the more likely that they could sink and sag. Don’t let that air you
worked so hard to achieve get out!

 Meringue without a mixer. This is how it was done in the old days, but it’s quite a workout, so I
don’t recommend it. If you’re looking for an affordable mixer, try this one.
Troubleshooting meringue:

How do you keep meringue from cracking? To avoid cracks in your baked meringues, be sure that
your oven is fully warmed, but not too hot before baking the meringue.

Avoiding weeping meringue. First of all, if possible, make meringue pie on dry, low-humidity days.

Also, don’t over bake your meringue! Over baking causes the egg whites in the meringue to shrink and
squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking
time.

Finally, make sure your pie filling is still warm when you top it with meringue, and spread the topping
from end to end so it forms a good bond with the filling.

Flavoring meringue:

If you’re making meringue for cookies or kisses, try adding a little flavor to the meringue at the stiff
peak stage. Add a drop or two of citrus or peppermint essential oil, some sifted cocoa powder, finely
ground nuts, coconut, or even Jello powder to give your cookies a subtle flavor.

Common Baking Substitutions

Baking Powder
1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon
cornstarch
Baking Soda
½ teaspoon baking soda = 2 teaspoon baking powder

Butter
1 cup salted butter = 1 cup margarine
1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt
1 cup salted butter = 7/8 cup lard + ½ teaspoon salt
1 cup unsalted butter = 1 cup salted butter = 1 cup vegetable shortening = 1 cup lard *minus* ½
teaspoon salt from recipe

Buttermilk
1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand
for 5 minutes
1 cup buttermilk = 1 cup plain yogurt

Cake Flour
1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch

Chocolate
1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon
unsalted butter, vegetable oil or shortening

Cocoa Powder
3 tablespoons natural unsweetened cocoa powder = 1 ounce unsweetened chocolate + reduce fat in
recipe by 1 tablespoon
3 tablespoons Dutch-process cocoa powder = 3 tablespoons natural unsweetened cocoa powder + ⅛
teaspoon baking soda

Eggs
1 egg = ¼ cup applesauce
1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water
1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder

Half-and-Half
1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream

Lyle’s Golden Syrup

1 cup Lyle’s Golden Syrup = 1 cup light molasses
1 cup Lyle’s Golden Syrup = 1 cup light corn syrup

Milk
1 cup whole milk = ½ cup evaporated milk + ½ cup water
1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine

Pumpkin Pie Spice

1 teaspoon pumpkin pie spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8
teaspoon ground allspice + 1/8 teaspoon ground nutmeg

Sour Cream
1 cup sour cream = 1 cup plain yogurt

Vanilla Beans
1 vanilla bean = 2½ teaspoons vanilla extract

Vegetable Oil
1 cup vegetable oil = 1 cup applesauce = 1 cup fruit puree

Vegetable Shortening
1 cup vegetable shortening = 1 cup butter
1 cup vegetable shortening = 1 cup margarine
Yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons active dry yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons rapid-rise yeast
1 envelope (¼-ounce) active dry yeast = ⅓ of a 2-ounce cake yeast

Baking 1 Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar. Bake
powder teaspoon immediately.

¼
Baking soda 1 teaspoon baking powder
teaspoon

Bread
Ground rolled oats or crushed cereal
crumbs

Bread flour All-purpose flour

Brown
1 cup 1 scant cup granulated sugar and 1 tablespoon molasses
sugar

1 cup plain yogurt (not Greek), or 1 cup milk mixed with 1 tablespoon vinegar
Buttermilk 1 cup
or lemon juice

1
Cornstarch tablespoo 1½ tablespoons all-purpose flour
n

Cream of ¼
½ teaspoon lemon juice
tartar teaspoon

For yeast breads, cookies, pancakes, or waffles, mix 2 tablespoons ground flax
Egg 1 meal and 3 tablespoons cold water. Let the mixture rest for 10 minutes before
adding.

Evaporated
Half-and-half
milk

Half-and-
½ cup ¼ cup milk and ¼ cup cream, or ½ cup non-dairy coffee creamer
half

Heavy Melt ¼ cup unsalted butter and slowly whisk in ¾ cup whole milk or half-and-
1 cup
cream half

Honey Corn syrup, molasses, maple syrup, or agave nectar

Lemon juice Cider vinegar

Sour cream Plain yogurt

Put your car keys down: Just because there's only one egg left in the carton doesn't mean you need to
dash to the store in a last-minute baking emergency. The perfect substitution may be right under your
nose (or more specifically, in your kitchen cabinet or fridge).

Baking Powder (double-acting): 1 teaspoon = 1/2 teaspoon cream of tartar + 1/4 teaspoon baking
soda

Baking Soda: 1/4 teaspoon = 1 teaspoon baking powder (any acidic ingredients in the recipe will have
a more assertive, tangier flavor)
Buttermilk: 1 cup = 1 cup yogurt (not Greek) or 1 cup milk + 1 tablespoon vinegar or lemon juice; let
the mixture sit until curdled before using, about 10 minutes

Cake Flour: 1 cup = 1 cup - 2 tablespoons all-purpose flour + 2 tablespoons cornstarch

Self-Rising Flour: 1 cup = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon
salt

Cream of Tartar: large pinch to 1/4 teaspoon = 1/2 teaspoon lemon juice

Dutch Process Cocoa Powder: 1/2 cup = 1/2 cup natural cocoa + replace the baking powder in the
recipe with half the amount of baking soda

Natural Cocoa Powder: 1/2 cup = 1/2 cup Dutch process cocoa + replace the baking soda in the
recipe with twice the amount of baking powder

Eggs: 1 egg = 3 tablespoons mayonnaise or 1 tablespoon ground flaxseed + 3 tablespoons water; let
sit 5 minutes before using. Exception: Do not substitute for any recipe that uses whipped egg whites.

Half-and-Half: 1 cup = 1/2 cup whole milk + 1/2 cup heavy cream

Heavy Cream: 1 cup = 1 cup whole milk + 1 tablespoon melted butter

Pumpkin Pie Spice: 1 teaspoon = 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger +
1/8 teaspoon ground clove + 1/8 teaspoon freshly grated nutmeg

Iodized Salt: 1/2 teaspoon = 3/4 teaspoon kosher salt

Kosher Salt: 1/2 teaspoon = 1/4 teaspoon iodized salt

Semisweet Chocolate: 1 ounce = 3 tablespoons cocoa powder + 3 tablespoons granulated sugar + 1

tablespoon oil or melted butter

Dark Brown Sugar: 1 cup = 1 cup granulated sugar + 2 tablespoons molasses or 1 cup light brown
sugar

Light Brown Sugar: 1 cup = 1 cup granulated sugar + 1 tablespoon molasses or 1 cup dark brown
sugar

Lemon Juice: 1 teaspoon = 1/2 teaspoon apple cider vinegar

Sour Cream: 1 cup = 1 cup plain yogurt

Vanilla Extract: 1 teaspoon = 1 teaspoon bourbon or rum

Whole Milk: 1 cup = 1 cup skim or low-fat milk + 2 tablespoons melted butter

Yogurt: 1 cup = 1 cup sour cream

INGREDIENT AMOUNT SUBSTITUTION

Ammonium bicarbonate 3/4 teaspoon 1 teaspoon baking soda
Baking Powder, single-acting 1 teaspoon 2/3 teaspoon double-acting baking powder
1/4 teaspoon baking soda plus 1/2 teaspoon
cream of tartar plus 1/4 teaspoon cornstarch
Baking Soda (Sodium Bicarbonate) 1/2 teaspoon 2 teaspoons double-acting baking powder
(Rule of Thumb: 1/4 teaspoon for (must replace the acidic liquid in recipe with
every 1 cup of flour) non-acidic liquid)
1/2 teaspoon potassium bicarbonate
Chocolate, Milk 1 ounce (30 1 ounce (30 grams) bittersweet or semi-
grams) sweet plus 1 tablespoon (15 grams)
granulated white sugar
1 ounce (30 grams) sweet dark chocolate
1 ounce (30 grams) white chocolate
Chocolate, Unsweetened 1 ounce (30 3 tablespoons (20 grams) natural cocoa
grams) powder (not Dutch-processed) plus 1
tablespoon (14 grams) unsalted butter,
 vegetable oil or shortening
Coconut milk, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut milk (not low
fat)
3 tablespoons canned cream of coconut plus
enough hot water or milk to equal 1 cup (240
ml)
1/4 cup (60 ml) coconut cream powder plus 1
cup (240 ml) hot water or milk
Coconut cream, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut cream
1 cup (240 ml) top layer of canned coconut
milk (not low fat) (do not shake or stir can
before skimming)
1 cup (240 ml) heavy whipping cream (35%
butterfat) plus 1/2 cup coconut cream
powder
Coffee, strong brewed 1/4 cup (60 ml) 2 tablespoons (10 grams) instant espresso
powder dissolved in 3 tablespoons hot water
Cookie Crumbs 1 cup (240 ml) Can substitute equally among chocolate
(100 grams) wafers, vanilla wafers, graham crackers,
macaroons, or gingersnaps
Cornstarch or Corn flour (for 1 tablespoon (15 2 tablespoons (25 grams) all purpose flour
thickening) grams) 1 tablespoon (15 grams) potato starch or rice
starch or flour
1 tablespoon (15 grams) arrowroot
2 tablespoons (25 grams) quick-cooking
(instant) tapioca
Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or lemon juice
Cream, Half & Half (10 - 12% 1 cup (240 ml) 7/8 cup (210 ml) whole milk plus 2
Butterfat) tablespoons (25 grams) melted unsalted
butter
1/2 cup (120 ml) light cream (5% butterfat)
plus 1/2 cup (120 ml) whole milk
1/2 cup (120 ml) partly skimmed milk plus
1/2 cup (120 ml) heavy whipping cream
(35%)
Cream, Heavy (35% butterfat) (not 1 cup (240 ml) 2/3 cup (160 ml) whole milk plus 1/3 cup (75
for whipping) grams) melted unsalted butter
Cream, Light or Coffee Cream (18% 1 cup (240 ml) 1 cup (240 ml) half & half cream (12%
Butterfat) butterfat)
7/8 cup (210 ml) whole milk plus 3
tablespoons (35 grams) melted butter
1/2 cup (120 ml) evaporated milk or heavy
cream plus 1/2 cup (120 ml) milk
Cream, Light Whipping (30% 1 cup (240 ml) 3/4 cup (180 ml) whole milk plus 1/4 cup (57
Butterfat) (not for whipping) grams) melted unsalted butter
1 cup (240 ml) half & half cream (12%
butterfat)
Cream, Sour 1 cup (225 grams) 1 cup (240 ml) (225 grams) plain yogurt
(8 ounces) (240 3/4 cup (180 ml) sour milk, buttermilk or
ml) plain yogurt + 1/3 cup (75 grams) melted
butter
1 cup (225 grams) (240 ml) creme fraiche
1 tablespoon lemon juice or vinegar plus
enough whole milk to fill 1 cup (240 ml) (let
stand 5-10 minutes)
Eggs, whites 1 large egg white 2 tablespoons frozen egg whites, thawed
(30 grams) 1 tablespoon powdered egg white plus 2
tablespoons water
Eggs, yolks 2 large yolks (36 1 large whole egg (In Shell 57 grams)
grams) (Without Shell 50 grams)
Extract, pure Vanilla 1 teaspoon 1/2 of vanilla bean
1/2 - 1 teaspoon other extract (almond,
 orange, lemon, etc.)
Other Extracts (almond, lemon, 1 teaspoon 1 teaspoon of other extract (vanilla, orange,
orange, peppermint, etc.) lemon, etc.)
1 to 2 drops of oil of same flavor
Fats, Lard 1/2 cup (120 ml) 1/2 cup (113 grams) (120 ml) solid vegetable
(113 grams) shortening
1/2 cup (113 grams) (120 ml) plus 1
tablespoon (14 grams) unsalted butter
Fats, Margarine 1/2 cup (120 ml) 1/2 cup (113 grams) (120 ml) salted or
(113 grams) unsalted butter
1/2 cup (113 grams) (120 ml) solid vegetable
shortening
Fats, Solid Vegetable Shortening 1/2 cup (120 ml) 1/2 cup (113 grams) (120 ml) salted or
(113 grams) unsalted butter
1/2 cup (113 grams) (120 ml) lard
1/2 cup (113 grams) (120 ml) margarine
FLOUR, Self-Rising 1 cup (240 ml) 1 cup (130 grams) (240 ml) similar grade (all
(130 grams) purpose) flour plus 1 1/2 teaspoons baking
powder plus 1/4 teaspoon salt
GELATIN, Leaf or Sheet 4 leaves (4 x 9 1 - (1/4 ounce) envelope (7 grams) powdered
inches) (10 x 23 gelatin
cm)
GELATIN, Powdered (Unflavored) 1 envelope (1/4 4 leaves sheet gelatin
ounce) (1 2 teaspoons agar
tablespoon
granules) (7
grams)
Ghee 1 tablespoon 1 tablespoon clarified butter
1 tablespoon vegetable oil
Ginger Root, freshly grated 1 tablespoon 1 tablespoon candied ginger, rinsed and
finely chopped
1 1/2 teaspoon ground dried ginger plus 1/2
teaspoon fresh lemon juice
Lemon Juice, freshly squeezed 1 tablespoon 1 tablespoon bottled lemon juice
1 tablespoon fresh lime juice
1/2 tablespoon vinegar (depending on recipe
and do not use for flavoring)
Lemon, Zest 1 teaspoon 1 teaspoon orange or lime zest
1/2 teaspoon lemon extract
Lime Juice, freshly squeezed 1 tablespoon 1 tablespoon lemon or orange juice
Lime, Zest 1 teaspoon 1 teaspoon lemon or orange
Maple Sugar, finely grated 1/2 cup (120 ml) 1 cup (240 ml) maple syrup (reduce liquid in
(100 grams) recipe by 1/4 cup)
3/4 cup (150 grams) (180 ml) granulated
white sugar plus 1 teaspoon pure maple
extract
Maple Syrup 1 cup (240 ml) 1/2 cup (100 grams) maple sugar (increase
liquid in recipe by 1/4 cup (60 ml))
1 cup (240 ml) honey
3/4 cup (180 ml) corn syrup plus 1/4 cup (57
grams) (60 ml) butter plus 1/2 teaspoon
maple extract (optional)
MILK, Buttermilk (sour milk) 1 cup (240 ml) 1 tablespoon lemon juice or vinegar (white or
cider) plus enough milk to make 1 cup (240
ml) (let stand 5-10 minutes)
1 cup (240 ml) plain or low fat yogurt
1 cup (240 ml) sour cream
1 cup (240 ml) water plus 1/4 cup buttermilk
powder
1 cup (240 ml) milk plus 1 1/2 - 1 3/4
teaspoons cream of tartar
MILK, Sweetened Condensed 14 ounce can (396 1 cup (240 ml) instant nonfat dry milk plus
grams) 2/3 cup (135 grams) (160 ml) granulated
white sugar plus 1/2 cup (120 ml) boiling
water plus 3 tablespoons (35 grams) melted
unsalted butter (process in blender or food
processor until smooth)
MILK, Evaporated Whole 1 cup (240 ml) 1 cup (240 ml) half & half (10-12% butterfat)
1 cup (240 ml) light or table cream (20%
butterfat)
1 cup (240 ml) light (30% butterfat) or heavy
whipping cream (35% butterfat)
Molasses 1 cup (240 ml) 1 cup (240 ml) honey
1 cup (240 ml) dark corn syrup
1 cup (240 ml) maple syrup
3/4 cup (180 ml) (160 grams) light or dark
brown sugar heated to dissolve in 1/4 cup (60
ml) liquid
Orange, Zest 1 teaspoon 1 teaspoon lemon or lime zest
1 teaspoon finely chopped candied orange
peel
Ricotta Cheese 1 cup (8 ounces) 1 cup (225 grams) (240 ml) dry cottage
(240 ml) (225 cheese
grams)
Salt, table 1 teaspoon 1 teaspoon kosher or sea salt
SUGAR, granulated white 1 cup (240 ml) 1 cup (200 grams) (240 ml) caster (superfine)
(200 grams) sugar
1 cup (215 grams) (240 ml) tightly packed
light or dark brown sugar
SUGAR, caster (superfine) 1 cup (240 ml) 1 cup (200 grams) (240 ml) granulated white
(200 grams) sugar, processed in food processor until very
fine
SUGAR, raw 1 cup (240 ml) 1 cup (210 grams) (240 ml) light or dark
(215 grams) brown sugar
VINEGAR, apple cider vinegar 1/4 cup (60 ml) 1/4 cup (60 ml) white vinegar
VINEGAR, white 1/4 cup (60 ml) 1/4 cup (60 ml) apple cider vinegar
1/3 cup (80 ml) freshly squeezed lemon juice
YEAST, active dry 1 envelope (1/4 1 scant (7 grams) tablespoon active dry
ounce) (7 grams) yeast
1 cake (3/5 ounce) fresh compressed yeast
1 tablespoon (7 grams) fast-rising active
yeast
Yogurt, plain (not low fat) 1 cup (240 ml) 1 cup (225 grams) (240 ml) sour cream
(225 grams) 1 cup (240 ml) buttermilk
1 cup (225 grams) (240 ml) creme fraiche
1 cup (240 ml) heavy whipping cream (35%
butterfat) plus 1 tablespoon freshly squeezed
lemon juice

How to make custard powder

This quick mix dessert powder is incredibly simple to make.

 1. Place the milk powder, corn flour, vanilla and food colouring into fine mesh sieve over a large
bowl. Whisk with a ballon whisk until all fully combined.

2. Tip it into an airtight container and it will store for as long as the expiration date on your
powdered milk.

How to turn it into custard

1. Add ½ cup of custard powder to a saucepan with 2 cups of milk and 2 ½ tablespoons of sugar.

2. Whisk it until there are no lumps, then heat and stir with the whisk (don’t agitate, just stir) until
it thickens and starts to bubble. Once bubbling, cook for 30 seconds. Make sure to stir it
constantly so you don’t get lumps.

How to Make Custard Powder

Ingredients
FOR THE HOMEMADE CUSTARD POWDER
 ▢ 1 cup milk powder (120g/4.2oz)
 ▢ ½ cup corn flour (US cornstarch) (65g/2.3oz)
 ▢ ¼ teaspoon powdered yellow food colouring
 ▢ 1 ½ tablespoons (6 teaspoons) vanilla sugar
TO TURN IT INTO CUSTARD
 ▢ ½ cup homemade custard powder
 ▢ 2 cups milk
 ▢ 2 ½ tablespoons white granulated sugar (or to taste)
Instructions
 FOR THE HOMEMADE CUSTARD POWDER:
Add the milk powder, corn flour, food colouring and vanilla to a fine mesh sieve over a large bowl.
Whisk well to combine.
 Transfer to an airtight container and store in the pantry.
 TO TURN IT INTO CUSTARD:
Add ½ cup of custard powder to a medium saucepan with the sugar and milk.
 Whisk to combine, then heat over low-medium heat, stirring constantly with a whisk until
beginning to bubble. Continue to stir while bubble break the surface for 30 seconds until quite
thick.
 Add more milk if you want a thinner consistency.
 Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours
before measuring.
2. Milk powder: You can use skim or full cream versions. I use skim and nutritional info provided
is based on skim milk powder.
3. Vanilla: I like to use Masterfooods Vanillin Sugar as it blends in easiest and remains shelf stable.
There are many other brands of vanilla sugar too.
1. You can use pure vanilla extract but use a food processor or blender to combine the
mixture instead of the whisk and bowl.
2. If using extract, as it’s a wet ingredient you will get a few lumps. This is fine – just try not
to blend it too long as the warmer the mixture gets, the bigger the lumps get and just
make sure any lumps are well dispersed in the mix. This way, when you scoop out the
powder to use it, each batch will still have vanilla in it. You can also use vanilla beans
straight from the pod blended through.
 4. Milk in the custard: Whole / full cream milk will give a creamier sauce, however you can use
light or skim milk or even water if you’d like a lighter version. You can also use other milk
alternatives though they will add their individual flavour to the custard.
5. Storage: Store in an airtight container in the pantry. Dry mix will last as long as the expiration
on your milk powder. If you use vanilla extract or beans, you should try to use the custard
powder within a month.
6. Nutritional values are based on just the custard powder made with skim milk powder. Values for
the made custard will depend on the type of milk you use.

Perfect Lemon Meringue Pie Recipe

If you’ve ever struggled with making lemon meringue pie–whether it’s a filling that’s too runny or a
meringue that’s too watery–today’s recipe is for you!
Honestly, I avoided this recipe for for too long. Like my red velvet cake (took me years to approach that
one!), I neglected to develop a lemon meringue pie recipe simply because it was a dish that I just didn’t
love. In my experience, this pie was never pleasant to eat; I disliked the loose, watery lemon filling and
the weepy layer that always puddled between the meringue and the filling. The texture just threw
everything off for me!

But, as with that red velvet cake, my sister insisted I needed to share a version. So I got to work, and in
the trenches (no, seriously, it felt like we were in the trenches), I discovered solutions for the common
problems that pop up making lemon meringue pie.
I now understand why the meringue is so often weepy–I can recall a particularly sad slice with a
deflated, wet meringue that puddled all over the plate. Even Luke, typically aggressive with his dessert
fork, wouldn’t dare touch this pie. “Mom, this is disgusting” he said. And he was right.
It took a lot of pies gone wrong, tried-and-true pie recipes, and even my grandmother’s pie recipe
carved on her pie plate (I was SO SAD that one didn’t work out–I even tried it several times just to be
sure!) in order to arrive where we are today. But wow, was it worth it!

What to expect from my perfected recipe:

 Flawless, tart, bright and easy filling with true, real lemon flavor (no box mixes). It’s firm
enough to slice, but still soft enough to maintain that classic texture and melt in your mouth.
Oh, and there’s no need to temper any eggs to make it!
 Plenty of meringue that billows beautifully over the pie layer. I designed my recipe to have
a generous amount of meringue for making those gorgeous peaks and whorls over the pie,
because what’s a lemon meringue pie without them?
 Absolutely no weepy meringue. This was so important to me with this recipe. Now you will
have to roll up your sleeves and dirty an extra dish, but the payoff is worth it. It’s not ridiculous
or complicated work, but it does require love. Good pies take some effort!
 Crisp, buttery crust. We can’t forget the crust! Blind baking the pie crust beforehand means
there will be no soggy bottoms here, thank goodness.
Let’s get baking!
What You Need
My lemon meringue recipe sticks with classic, basic ingredients. Here are the most important ones we’ll
be using.

 Lemons. Fresh lemons are a must here–bottled lemon juice simply won’t cut it. Make sure you
zest your lemons before juicing them.
 Eggs. We’ll be using 5 whole eggs in this lemon meringue pie recipe. The yolks will go in the
lemon filling (it’s similar to lemon curd!) and the whites will go in the meringue topping (so no
waste or leftovers!). Make sure when you separate them that you don’t let any yolk get into your
whites, or you will have to start over. Also, using eggs that are at room temperature, as they
tend to whip faster and higher than cold egg whites.
 Cornstarch. This works to help stabilize and thicken the base of the pie, keeping it from being
too loose or runny.
 Cream of tartar. If you’ve made meringue cookies or macarons, you know how helpful cream
of tartar can be for stabilizing egg whites. We’ll use it here for the exact same reason.
 Vanilla. Many recipes skip the vanilla in the meringue, but I think it adds an extra special,
almost marshmallow-like touch.
 Pie dough. As always, I recommend making your own pie crust instead of using a store-bought
crust. Even better, use my pie crust recipe! It’s not as easy as store-bought, but it’s so good and
full of flavor. And it’s practically foolproof, since it comes together in the food processor.
SAM’S TIP: Even the tiniest drop of egg yolk can prevent your egg whites from whipping to stiff peaks,
so be very careful when separating your eggs! Also, make sure the bowl and utensils you plan to use
for your meringue are completely clean, dry, and grease-free.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll
down to the end of the post!
How to Make Lemon Meringue Pie
Blind-Bake the Crust

1. Roll out your chilled pie dough, then transfer it to a 9″ pie plate. Crimp or flute the edges,
then place in the freezer for 15 minutes.
2. Place your pie plate on a baking sheet and line with parchment. Fill with pie weights, then
place in your preheated oven for 15 minutes.
3. Egg wash: remove the crust from the oven, carefully lift out the parchment and pie weights,
and set aside. Poke the bottom crust with a fork, then brush all over with egg wash (this helps
keep the pie crust from becoming soggy).
4. Bake for an additional 10-12 minutes or until the crust is beginning to turn golden brown,
then let cool completely.
Make the Lemon Filling
Since I made the meringue a tad more complicated, I wanted to find other ways to simplify the pie, and
I was able to do this in the filling. My version comes together with no need to temper eggs (this
method is similar to what I use for my pastry cream, and it works like a dream!)

1. Whisk together the sugar, cornstarch, and salt in a medium saucepan, then drizzle in the
lemon juice while whisking. Keep whisking until the mixture is smooth and combined.
2. Whisk in the egg yolks and lemon zest, then drizzle in the water.
3. Cook just below medium heat while whisking constantly. Once the mixture thickens, remove it
from the heat.
4. Pour the curd through a fine mesh strainer and into a heatproof bowl. A fine mesh strainer
is critical here, if any bits of egg cooked or any lumps formed while cooking, the strainer will
catch them so your filling will be completely smooth.
5. Add the butter and whisk until smooth and fully incorporated.
6. Pour the filling into your cooled crust and set aside. I like to tent mine with foil so the filling
stays warm–this helps the filling and meringue stick together and avoids that slippery, weepy
layer that no one wants to find in their pie.
Make the Meringue
To prevent the meringue from weeping and to help it hold its shape, we’re technically using a Swiss
meringue (whereas most lemon meringue pies use French meringue like you’d find in my macarons or
meringues).
If you’ve made my marshmallow frosting or Swiss meringue buttercream, you’ve done this before; it’s
not complicated and is a great way to stabilize the meringue so you don’t have to worry about
undercooking it in the oven (a big weeping culprit). Swiss meringue also stands up better to humidity
and other issues that trigger weeping!

1. Whisk together the cream of tartar, sugar, and salt in a clean, dry, grease-free bowl. Add
the egg whites and whisk until incorporated, then place over a double boiler that’s simmering on
medium-low heat (the bottom of your bowl should not touch the water!).
2. Whisk constantly until the sugar dissolves; test this by carefully rubbing a small drop of
the mixture between your fingers (it’ll be hot, be careful and let it cool first!) — you shouldn’t
feel any grit from the sugar granules!
3. Remove the bowl from the heat, dry it off, then place in a stand mixer. Beat on medium high
speed until the meringue reaches thick, stiff, and glossy peaks. Add the vanilla extract and stir
until combined.
4. Gently scoop the meringue over the pie filling and use the back of a spoon or spatula to
create peaks. Bake for an additional 10-12 minutes or until the peaks are beginning to turn a
nice brown color. Let the pie cool to room temperature for an hour, then place in the fridge to
chill for about 4 hours before slicing and serving.