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Home » Seasonal » Summer Favorites » Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

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By: Shinee Published: 6/15/2020Updated: 6/08/2021

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Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This’s the BEST!

Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

I can never turn down a slice of lemon meringue pie!!!  It’s our family’s favorite pie too. Light and airy meringue topping, silky smooth and creamy lemon curd filling and buttery flaky crust – who can resist?

This easy lemon meringue pie recipe is a keeper!

I shared this recipe back in 2013, and today I’m updating this post with fresh new photos and more tips and tricks to help you make the best lemon meringue pie from scratch!

Table of Contents

  • Why you’ll love this recipe:
  • how to make lemon meringue pie recipe
  • HOW TO CUT LEMON MERINGUE PIE NEATLY:
  • Lemon Meringue Pie Troubleshooting
  • How to store lemon meringue pie:
  • Lemon Meringue Pie

Why you’ll love this recipe:

  • Silky smooth lemon pie filling is firm enough to hold its shape when sliced, but not thick and gelatinous (think a jello-like consistency) at all.
  • The filling is not cloyingly sweet filling, and is full of bright zesty lemon flavor.
  • Cloud-like fluffy meringue topping is toasted till perfection. Tried and tested tips to avoid weeping and shrinking issues!

This post is jam-packed with tips and tricks to avoid common mistakes and create truly beautiful classic lemon meringue pie!

Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

how to make lemon meringue pie recipe

This pie is fairly easy to make. However, there are a few common issues that prevent you from having the best experience, and we’ll address them here today.

But first, let me walk you through the entire process, and then we’ll talk about troubleshooting the common issues.

Step by step photo directions on how to make a perfect lemon meringue pie every time! #lemonmeringuepie

How to make lemon meringue pie crust:

Though you can make this pie with graham cracker crust, I personally love my lemon meringue pie with buttery flaky pie crust.

  • First, we need to blind bake the pie crust. This’s super important step to prevent a soggy, undercooked pie crust.

Here’s my detailed homemade all-butter pie crust recipe. And you can prepare the pie crust and blind-bake it in advance.

How to blind bake a pie crust step by step photo direction. #homemadepiecrust

How to make lemon meringue pie filling:

Now, the lemon curd filling is the star of the show here. You want your filling just sweet enough to balance out the tartness, soft yet firm enough to hold its shape when sliced, and silky smooth!

And to achieve that perfect consistency, we’re using a combination of cornstarch and flour. The reason for flour is that in case, cornstarch weakens and doesn’t work, flour is there for a backup, if you will.

What is tempering egg yolks?

Egg yolk makes this filling luxuriously thick and creamy. In order to avoid scrambling the yolks when adding it to the boiling sugar/lemon juice mixture, we need to temper it first.

  • While it may sound complicated, tempering simply means adding a small amount of hot liquid into the yolks while continuously whisking it.
Luxuriously smooth and creamy lemon meringue pie filling is just sweet enough to cut down the tartness, and thick enough to hold its shape when sliced. No stiff, gelatinous filling!!! #lemonmeringuepie

How to make meringue topping:

We’ll make the meringue topping using French meringue method, which basically means whipping the egg whites until soft peaks and then adding sugar a little at a time and whip the meringue until stiff peaks. It’s the easiest way to make a meringue!

4 Tips to make perfect meringue:

  1. Make sure the mixing bowl and whisk are super clean and free of any oil/fat residue.
  2. Be careful when separating egg whites and yolks. You don’t want even smallest drop of yolk in your egg whites. Egg yolk is fat and it’ll compromise the meringue structure
  3. Room temperature egg whites whip faster and achieve better volume. Simply let the egg whites sit on the counter for about 30 minutes.
  4. Be careful not to over-whip the meringue. Stop as soon as it holds a peak when you lift the mixer.

Because we’re not using much sugar in meringue, it’s really easy to over-whip the meringue.

Over-whipping the meringue will cause 2 issues:

  • It’ll be hard to spread overly thick meringue.
  • The meringue will start breaking, causing weeping.

Tips to prevent weeping meringue:

  1. Cornstarch – adding a little bit cornstarch in the meringue stabilizes the meringue preventing it from weeping even on a hot day.
  2. Cover the pie with meringue while the lemon filling is piping hot. That way piping hot filling cooks the meringue from the bottom, preventing the meringue from breaking down.

I learned these tips from “The New Best Recipes” book from America’s Test Kitchen.

Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

HOW TO CUT LEMON MERINGUE PIE NEATLY:

So, if you ever attempted to slice a meringue topped pie before, you know it’s a tricky business. The meringue tends to stick to the knife, tearing the beautiful topping.

Well, guess what? I did some testing and found the perfect way to cut a perfect slice of meringue pie! No need to butter that knife!

  1. Grab a serrated knife.
  2. Gently score a line where you want to cut with a small back and forth motion.
  3. Then cut all the way down, wiping the knife with a moist towel between each slice for even more perfect slice.
Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

Lemon Meringue Pie Troubleshooting

There’re a few common issues when it comes to lemon meringue pie. Let’s discuss each problem and how to prevent them.

Issue #1: Runny filling

  • Cornstarch is the main thickening agent in the filling. It activates at boiling temperature, but looses its thickening ability when it’s boiled for too long, or at too high temperature. Therefore, we are adding flour along with cornstarch as a backup. Be sure not to overcook the mixture though.

Issue #2: Weeping

  • Weeping is when water is pooled between pie filling and meringue topping. The most frustrating issue of all. In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling. The hot filling will cook the meringue from the bottom which will prevent watery pie. This is why I recommend to prepare the meringue before you start with the filling.

Issue #3: Shrinking

  • Shrinking is when meringue topping shrinks at the edges exposing the filling. To prevent this issue, do spread the meringue over the crust making sure that the edges are sealed all around.

Issue #4: Beading

  • Beading is when small droplets of water appear on the surface of the pie. In my mind, this is not really an issue. It happens due to moisture. To minimize this, we are adding cornstarch in the meringue, because cornstarch also absorbs excess water. Also, avoid over-baking the pie and don’t put a warm pie into the fridge.

Equipped with all these tips and tricks, I’m confident you will get a perfect pie every time.

Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

How to store lemon meringue pie:

Do you have to refrigerate lemon meringue pie?

Yes. Leftover lemon meringue pie should be refrigerated, covered.

How do you store lemon meringue pie overnight?

Store lemon meringue pie in the fridge, covered. That being said, lemon meringue pie is best when served the same day, because meringue topping doesn’t hold its prime shape for too long.

Can you make meringue ahead of time?

No, meringue is best when made right before it’s used.

Can you freeze lemon meringue pie?

No, unfortunately, I don’t recommend freezing a lemon meringue pie, because it’ll alter the texture of the filling and meringue. Meringue will turn gummy and chewy.

Although lemon meringue pie is always associated with spring/summer for me, I’ve occasionally served it for Thanksgiving too. (I’m telling ya, it’s a family favorite!) And I hope you’ll give this recipe a try.

Enjoy!

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Watch How to Make This Below!
Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

Lemon Meringue Pie

Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This’s the BEST!
5 from 8 votes
serves: 8 servings
Prep: 20 minutes
Cook: 25 minutes
Total : 1 hour 45 minutes
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Ingredients

  • 1 pie crust

FOR FILLING:

  • 1 cup (240ml) water
  • 1 cup (200g) sugar
  • ½ cup (120ml) fresh lemon juice
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • 2 tablespoons (30g) unsalted butter
  • 4 egg yolks

FOR MERINGUE:

  • 4 egg whites
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • To prepare the pie crust
    , preheat oven to 375°F (190°C).
  • Roll the pie crust into 10-inch circle on floured surface.
  • Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork.
  • Now we need to blind-bake the crust to prevent the crust to puff up. In order to do that, cover the crust with a foil and pour raw rice or bean on top (or pie weights).
  • Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown.
  • To make the meringue, in a small bowl, whisk together sugar and cornstarch.
  • In a large mixing bowl with whisk attachment, beat egg whites until foamy.
  • Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside.
  • To make the lemon curd filling, in a medium saucepan, mix together water, lemon juice, sugar, cornstarch, flour, lemon zest and salt. Bring the mixture to a boil over medium heat, stirring constantly.
  • To temper egg yolks, add about half cup of lemon juice mixture into the egg yolks and stir vigorously. Return the egg mixture back to the saucepan. Continue cooking for 3-5 minutes, continuously stirring.
  • Throw in the butter.
  • While butter is melting in the filling, briefly whisk the egg whites for a minute.
  • To assemble the pie, transfer the hot filling into pre-baked pie crust and immediately spread the meringue over the filling making sure to seal the edges.
  • Bake the pie for 8-10 minutes, or until meringue is golden brown.
  • Cool completely on wire rack at room temperature, 1-2 hours, before serving.

Nutrition Facts:

Calories: 316kcal (16%) Carbohydrates: 51g (17%) Protein: 5g (10%) Fat: 11g (17%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 105mg (35%) Sodium: 192mg (8%) Potassium: 75mg (2%) Fiber: 1g (4%) Sugar: 35g (39%) Vitamin A: 219IU (4%) Vitamin C: 7mg (8%) Calcium: 21mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This post was originally shared on January 3, 2013, and last updated on June 15th, 2020.

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  1. Jo says

    Posted on 16 November 2022 at 12:00 pm

    Hi Shinee, will this recipe fill a deep dish pie plate?

    Reply
    • janie says

      Posted on 22 November 2022 at 3:52 pm

      First of all, thank you so much for your delicious recipes and wonderful instructions!! I make a lemon meringue pie every year for our family Thanksgiving!! I was wondering, is there any way you can make the lemon filling and put it in the pie crust the day before and heat the pie, in the oven, the next day, and then add the meringue once the filling is hot enough??? How long should you leave it in the oven and at what temp? Thank you again!! Happy Thanksgiving!!

      Reply
  2. Irene Muir says

    Posted on 8 October 2022 at 7:25 am

    Hi Shinee..I want to thank you for restoring my faith in making meringue pie..I have made plenty of them in the past but recently the meringue has been leaking..so I have followed your recipe mixing in the cornflour for the first time and putting the meringue on top of hot lemon filling..it is amazing how many cooks state that you cool/cold the lemon filling before you put the meringue on..this instruction has let me down..so right now my pie is sitting just out of the oven and looking amazing…I’m serving it later and I’m feeling very confident…also your pie crust has worked really well too..I love how you explain every instruction fully and why you do it that way. You are a star.

    Reply
  3. Baker123 says

    Posted on 22 May 2022 at 11:30 am

    5 stars
    My first ever lemon meringue pie and it was perfect! Everyone loved it! Thanks for the recipe 😀

    Reply
    • Shinee says

      Posted on 26 May 2022 at 10:42 pm

      Woohoo, I’m so happy you tried and loved my recipe!!! Thank you so much for your feedback!

      Reply
  4. Joshua Hill says

    Posted on 13 February 2022 at 2:29 pm

    5 stars
    Thank you! This is now my go to recipe for lemon meringue. The flavor is perfect, plus it solved my annoying problem of weeping.

    Reply
    • Shinee says

      Posted on 28 February 2022 at 10:25 am

      Yay, so happy to hear my tips were helpful to fix weeping issue!! Thank you for your review, Joshua!!!

      Reply
  5. Jennifer says

    Posted on 27 November 2021 at 7:09 am

    I’m so thankful for the tips and tricks. My lemon pie is the best, I use every thing fresh in it, but it has it’s issues. Excited to bake another one using your tips. Thankful in Texas❤️

    Reply
  6. Robee says

    Posted on 23 November 2021 at 8:07 pm

    Hi i followed this recipe but my pie still had beading and weeping. How do fix this?

    Reply
    • Shinee says

      Posted on 23 November 2021 at 9:14 pm

      Hi, Robee. Unfortunately, there’s no way to fix those issues. I’ve given lots of tips to prevent them in the first place. If you’ve followed them carefully as I had suggested, and you still run into those issue, I really don’t know what to advise.

      Reply
  7. Tamika says

    Posted on 9 October 2021 at 11:51 am

    Just finished setting/baking the meringue in the oven. I forgot to add the butter to the lemon curd filling and I think I over mixed my meringue filling. Still hoping it tastes good atleast.

    Reply
    • Shinee says

      Posted on 10 October 2021 at 8:53 pm

      Hi, Tamika. Thanks for trying my recipe. I hope it turned out well.

      Reply
  8. Mary Flack says

    Posted on 26 July 2020 at 10:55 pm

    What temp do you bake the meringue?   375?

    Reply
    • Shinee says

      Posted on 27 July 2020 at 7:14 pm

      Hi, Mary. Thank you for your question. Great point! I apologize it’s not clear in the recipe. I usually bake it at 350°F, but 375°F will be fine too.

      Reply
  9. Jane says

    Posted on 2 June 2020 at 8:48 am

    5 stars
    Made this pie yesterday – first time I’ve ever made lemon meringue pie from scratch and it turned out soo freaking good! It’s not much more work than using the package of pie filling but the taste is so much fresher! Hubby actually won’t touch lemon pie – he ate too much of it once as a child and got sick on it – to this day he can’t go near it lol, so this pie is all mine (need to practice self control so it last’s more than just a day or two ) and for him I made a rhubarb pie…..which I won’t touch lol. I rarely make pies only because of our different tastes but once in a blue moon I will treat us both. This is going to be my go-to recipe for my personal favorite!

    Reply
    • Shinee says

      Posted on 2 June 2020 at 11:40 am

      Wow, Jane!!! Sounds like you guys are enjoying some fresh pies!!! And you’re so generous for making a pie for each of you to enjoy! So happy you loved my lemon meringue pie recipe. Thank you for sharing your feedback.

      Reply
  10. Taryn says

    Posted on 16 November 2016 at 4:10 pm

    I am very excited about finding your pie recipe, I will be baking it tonight. I have one kind of odd question, I’ve been looking for a lemon meringue pie recipe that is not real tart tasting, I love lemons, but this one I’m making for my mother in law, she says her grandma used to make the best lemon meringue pie which she never was able to get the recipe for, and so I’m in Search of a not so tart recipe like her grandma used to make. What makes a lemon pie so tart and/or how can I prevent it from being to tart?

    Reply
    • Shinee says

      Posted on 16 November 2016 at 8:29 pm

      Hi, Taryn! Maybe I love lemon so much that I’m not too sensitive to its tartness, but this lemon meringue pie isn’t that tart. The tartness is from the lemons, and sugar usually helps to offset the tartness. But if you use Meyer lemons, your lemon meringue pie definitely won’t be tart, as it’s much milder lemon variety. Hope this helps. Let me know if you try this recipe.

      Reply
  11. Marissa says

    Posted on 10 November 2015 at 2:34 am

    I have an interesting question.  I am just concerned about weeping. So, would i be able to poke holes in the crust (and pre-bake) and then add hot lemon filling then the meringue to prevent weeping? I am just worried that the hot filling with cause the crust to get soggy or get under/through the holes. Thanks!

    Reply
    • Shinee says

      Posted on 10 November 2015 at 11:52 am

      Marissa, great questions! Piercing the crust prevents the crust to puff up unevenly and cooks the crust nice and flat. During pre-baking, those holes get filled back though, so you won’t get crust with holes. And actually, you’re not making huge holes and you don’t really have to pierce all the way through too. Just slightly pierce the crust all over. And no, pouring hot lemon filling over the crust doesn’t make your crust soggy. Hope this helps.

      Reply
  12. [email protected] says

    Posted on 6 April 2015 at 11:57 pm

    What a beautiful pie! I just made one the other day – we just love lemon anything! Thanks for all the tips, Shinee. Great post 🙂 Pinning and sharing

    Reply
    • Shinee says

      Posted on 7 April 2015 at 8:25 am

      Me too, lemon is awesome! Thanks, Marion.

      Reply
    • Lisa says

      Posted on 5 May 2021 at 1:13 pm

      Shiner, just made this recipe today. Took it out of the oven about two hours ago and so far no shrinking or weeping. Thanks for your helpful tips. Like your reader Taryn, I too am not a big fan of tart pies. My mother-in-law gave me this tip – add three tablespoons of whole milk to the egg yolks and whisk before tempering them into the filling. While I haven’t tasted the whole pie yet I had a little filling left over so I put it in a bowl and gave it to my husband. He raved about the filling so I tried it. I think the milk addition helped to smooth out the tartness. Can’t wait to try the pie! Thank you again!

      Reply
      • Shinee says

        Posted on 11 May 2021 at 8:31 pm

        Oh how interesting! Thank you for sharing this tip, Lisa. Hope you enjoyed your pie!!

        Reply
  13. Elizabeth says

    Posted on 6 April 2015 at 3:12 am

    I LOVE lemon meringue pie and I don’t make it nearly often as much as I should. Super tips in this post! Pinned to try later!

    Reply
    • Shinee says

      Posted on 6 April 2015 at 9:20 am

      Thanks so much, Elizabeth. I, too, feel like I don’t make it often enough. 🙂

      Reply
      • Lisa Christie says

        Posted on 30 October 2021 at 12:53 pm

        Hi.. question.. do bigger pies take longer to set?

        Reply
        • Shinee says

          Posted on 19 November 2021 at 9:56 pm

          Hi, Lisa. I’d say so, especially if they’re taller. If they’re just wider, may not be.

  14. Sylvia says

    Posted on 23 March 2015 at 9:11 pm

    could i make it the day beforee and refrigerate uncovered? i dont know it that causes weeping.
    thank you for your detailed, experienced, wonderful recipe.
    Perfect for Easter lunch, just do not have time to make it before our guestss arrive. i may take the chance!

    Reply
    • Shinee says

      Posted on 23 March 2015 at 9:42 pm

      Hi, Sylvia! Yes, you can make it a day in advance, and like you said, uncovered. It might develop small beading on the meringue though, but in my opinion, it’s not really a big deal. Hope you enjoy!

      Reply
  15. crystal says

    Posted on 5 February 2015 at 6:29 pm

    I am making you right now I’m working on the Meringue but for some reason it’s not holding its peak

    Reply
    • Shinee says

      Posted on 9 February 2015 at 2:07 am

      Oh, even a little bit of egg yolk, or traces of oil can ruin the meringue. Make sure to use absolutely clean bowl and mixer, also be careful not to include any yolk. Hope it turned out though.

      Reply
  16. Elsa B. says

    Posted on 18 January 2015 at 8:09 am

    Can you store the filling over night in the fridge and then apply the meringue in the morning? I only have time to make this recipe the day before it will be served but do not want to run into any runniness or weeping. 

    Reply
    • Shinee says

      Posted on 18 January 2015 at 8:57 pm

      Elsa, the filling needs to be piping hot when you cover it with meringue. Although I haven’t tried this method, you may try preparing the filling in advance and heat it up in the microwave or something before putting in the crust. Hope this helps.

      Reply
      • Aisha says

        Posted on 26 May 2018 at 1:07 pm

        when you microwave it, does it just become hot or does it dry in the shape you microwaved it in? Also for how long do you stick the meringue in the microwave/oven before putting it on the pie?

        Reply
        • Shinee says

          Posted on 26 May 2018 at 2:26 pm

          Aisha, I suggested microwaving the made-ahead lemon curd filling to bring it to piping hot temperature, if you had to make the pie in advance. I personally never tried this myself, so I can’t suggest on how long to microwave it to heat it up. I also think you should microwave it covered so it doesn’t dry out. Again, I didn’t test this method, and I highly recommend make everything and assemble the pie the day you’re planning to serve it.

  17. Michelle B. says

    Posted on 22 September 2014 at 6:02 pm

    How do you store it?

    Reply
    • Shinee says

      Posted on 22 September 2014 at 9:52 pm

      Hi, Michelle! Store the pie in the fridge uncovered.

      Reply
  18. Anett F says

    Posted on 4 June 2014 at 1:41 pm

    Just made this today:)easy to follow and the result..mmmm yumm:)thank you for sharing the recipe:)

    Reply
    • Shinee says

      Posted on 4 June 2014 at 6:48 pm

      You’re welcome, Anett! I’m glad you made this pie and liked it! It’s our family favorite! 🙂

      Reply
  19. Kate @ Veggie Desserts says

    Posted on 16 May 2014 at 2:18 pm

    So beautiful. And thanks for the troubleshooting guide – very useful!

    Reply
    • Shinee says

      Posted on 16 May 2014 at 5:29 pm

      You’re welcome, Kate! Thanks for stopping by. Hope you will make this perfect pie! Let me know how it turned out, if you do. 🙂

      Reply
  20. Delgermaa Erka says

    Posted on 8 January 2013 at 9:09 am

    ямар гоё юм хийдийн бэ..
    өөрөө хаана байдаг бэ

    Reply
    • Shinee D says

      Posted on 8 January 2013 at 4:55 pm

      Bayarlalaa, Erka! Bi USA-d amidardag.

      Reply

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