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a harry potter book sitting open lext to a slic eof petunia dursleys lemon meringue pie and the pie dish

Petunia Dursley’s Lemon Meringue Pie

  • Author: Whip & Wander
  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 1 pie 1x
  • Category: Dessert
  • Cuisine: British



For the crust:

  • 1 cup almond flour
  • 1 cup unsweetned shredded coconut
  • 6 tbsp unsalted butter, melted
  • 1/4 tsp sea salt

For the lemon filling:

  • 1 cup unsalted butter
  • 1 cup lemon juice
  • 1/2 cup lemon zest
  • 1 1/2 cup stevia or monkfruit sweetener
  • 8 egg yolks, room temperature
  • 2 tsp gelatin bloomed in 2 tbsp cold water

For the meringue:


For the crust:

  1. Preheat oven to 350 degrees F (176 C). Add almond flour, unsweetned shredded coconut, melted butter, and sea salt to a pie pan (8 or 9-inch both work well). Mix by hand until evenly blended, pressing into the pie pan bottom and slightly up the sides, evenly.
  2. Bake the crust for 12-15 minutes or until it is lightly golden brown. Reserve to the side to cool.

For the lemon filling:

  1. In a medium pot, melt butter slowly over low heat.
  2. Remove butter from heat and whisk in lemon juice, lemon zest, and stevia until well-incorporated.
  3. Add egg yolks and return to low heat, whisking continuously until curd begins to thicken. Then add bloomed gelatin and continue to stir until dissolved. *If you do not pre-bloom the gelatin in cold water first, it will clump up when added to the hot lemon curd.
  4. Remove from heat and strain through a fine mesh strainer into a glass storage bowl, using your whisk to help move the curd through the strainer. Reserve to the side and lower oven heat to 300 degrees F (149 C).

For the meringue:

  1. In a large glass mixing bowl, use an electric hand mixer (or stand mixer) blend egg whites until they are soft and frothy. Add cream of tartar and continue mixing until combined.
  2. Add stevia 1 tbsp at a time, beating until it has dissolved before adding each subsequent tbsp. By the time the stevia is completely incorporated, the egg whites should have reached soft peak stage, meaning when you pull the whisk attachment out of the bowl there will be a soft peak with a tip that falls over.
  3. Continue to beat until the egg whites are glossy and have reached stiff peak stage, meaning when you pull the whisk attachment out of the bowl the peak will stand straight up without falling.

Assembling and baking:

  1. Pour the lemon curd into the baked pie crust, spreading it out until its even.
  2. You can either spread the meringue on top or pipe it out into a fancy shape. I generally opt to spread it out and then use the tines of a fork to add swirls and peaks.
  3. Bake for 25-30 minutes or until the top of the meringue has begin to turn golden brown.
  4. Allow the pie to cool on the counter then transfer to the refridgerator to firm up. The colder the pie, the easier it will be to slice. Store in the refridgerator until ready to consume.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 slice (1/12 of the pie)
  • Calories: 329
  • Sugar: 2 g
  • Sodium: 89 mg
  • Fat: 31 g
  • Saturated Fat: 17 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 179 mg