Pineapple Lemon Meringue Pie

Pineapple Lemon Meringue Pie


"A nice fruit combination of pineapple and lemon with some added fresh ginger make this pie a bit different from the regular lemon meringue pie"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Preheat oven to 375 degrees Fahrenheit
  2. In 2 separate bowls put the juice and zest of both lemons and grated ginger and put aside.
  3. Drain juice from crushed pineapple and measure 1/3 cup of juice and put aside with pineapple
  4. Separate the egg yolks from the whites and put in a small bowl and set aside the whites in a large mixing bowl
  5. To make the crust put flour, chilled lard and salt together mixing with a fork while stirring in ice water a Tablespoon at a time until mixture comes together to form a smooth ball of dough
  6. On a lightly floured surface roll out the dough to a 9" circle and then place in a 9" pie plate and bake for 15 minutes until crust is lightly browned
  7. Remove from oven and let cool on the counter space
  8. In a saucepan on the stove combine flour, cornstarch, sugar, lemon zest, juice, pineapple with reserved juice and mix together with boiling water and stir over medium heat until nicely thickened and let cool slightly
  9. Take a small amount of cooled mixture and add to slightly beaten egg yolks and stir together to form a smooth mixture and then add back to the lemon pineapple mixture and cook until mixture is nicely thickened
  10. Pour mixture into pre baked pie shell and let cool in the refrigerator until mixture has set firmly
  11. Beat egg whites adding 3 Tablespoons of granulated sugar and then mix on high speed with an electric mixer until stiff peaks form but not dry
  12. Spread whites over lemon and pineapple mixture and bake meringue in oven for 10 minutes
  13. Remove from oven when meringue is nicely browned on top
  14. Cut into wedges when cooled


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