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Everyone's favorite cookie, transformed into a creamy, dreamy frosting, packed with bits of real cookies and cream in every bite!

Cookies and Cream Oreo Frosting

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best easy chocolate cream pie.

{VIDEO} THE BEST Chocolate Cream Pie

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best lemon meringue pie.

If you love this recipe, you are going to love the rest of my Pie Week videos, so be sure to check those out too just in time for the holidays! I am going to be sharing everything from THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Cherry Pie with Braided Lattice TopPumpkin Pie with Pie Crust LeavesTHE BEST Apple Pie with Pie Crust RosesTHE BEST Lemon Meringue Pie with Ruffled Pie Crust and THE BEST Chocolate Cream Pie, just in time for the holidays! 

This smooth, tangy, fragrant lemon filling is set in a tender flaky, buttery crust, to add a perfect crunch. It's finished with a delicate, billowy cloud of sweet meringue, piled high right on top.

If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!

This is like a cloud of sweet, melt in your mouth heaven. What I love about this pie, is it looks so fancy and impressive, but the ingredients to make it are super basic. 

How pretty are these ruffles?!

I made my favorite, super simple buttery pie crust recipe to kick off pie week, because you can do it in advance and just pop it in the fridge or freezer until you're ready to make your pie, but you can use store bought pie crust if you want, which tends to be easier for making decorations to top your pie with.

A little trick when you're making this, is to be sure that the lemon curd it is still nice and hot when you pile the meringue on top so it helps seal and cook the bottom of the meringue and when you spread it all the way to the edges, the filling wont shrink or separate while it bakes.

It's sweet and rich, but so fragrant and refreshing. Even though I'm hard core, team chocolate... all you lemon lovers out there, I get it now, because this pie is amazing.


- ♥ -

Lemon Meringue Pie

Yield: One 9" pie; serves 8

  • Two 9" Pie Crusts, Homemade or Store Bought (1 for bottom crust and 1 for decorations on top)
  • egg wash: 1 egg beaten with 1 tablespoon milk or cream
  • 1 1/3 cup white sugar
  • 1/3 cup + 1 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water 
  • 1/2 cup milk
  • 4 egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup lemon juice (2 large lemons)
  • 1 tablespoon finely grated lemon zest (outer skin of the lemon, avoiding bitter white layer), about 1 1/2 large lemons, plush extra for garnish
  • 1 teaspoon vanilla extract

  Meringue Topping:
  • 4 large egg whites, at room temperature (reserve yolks for the lemon curd)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar

Pre-Bake Crust: 
Press one pie dough into the bottom and up the sides of a 9" pie dish. Using the second pie dough, cut out long 1/2-inch strips of pie dough, for the ruffled boarder. Brush edges with egg wash and place the strips on top, ruffling them on top of each other as you go. To create a golden flaky layer on your pie crust, brush egg wash over the top of the crust with a pastry brush. Place in the freezer for at least 20 minutes, while you preheat the oven to 375°F (this helps ensure the crust does not slide down the sides during baking). 

Line your pie dough with parchment paper and fill with pie weights, dry rice or dry beans. Bake for 20 minutes. Remove the pie from the oven, and lift out the parchment and weights. Prick the bottom of the crust all over with a fork, to release steam, so it doesn't bubble up. Tent the edges of the pie with aluminum foil if the edges from getting too brownBake for an additional 15 minutes, until the crust is golden all over.  Cool completely before filling. 

Lower oven temperature to 350°F. 

Separate eggs, placing the whites in a large mixing bowl to come to room temperature. Place the yolks into a medium bowl and lightly whisk the yolks; set aside.

In a medium saucepan, whisk together sugar, cornstarch, salt, water and milk until smooth. Stir constantly over medium heat until mixture comes to a boil and becomes a thick clear gel. Boil and stir for 1 minute. Immediately whisk about 1 cup of the gel mixture into the yolks to temper/warm them, then whisk the yolk mixture back into the into pot with the rest of the gel mixture. Over medium-low simmer, about 2-3 minutes, whisking constantly. Remove from heat and whisk in the butter, lemon juice, lemon zest and vanilla. Cover surface of filling with plastic wrap, while you prepare the meringue.

In a mixing bowl, with an electric mixer beat egg whites and cream of tartar on medium speed, until they hold soft peaks. Beat in vanilla. Increase to medium/high speed and slowly add sugar, 1 tablespoon at a time, beating until meringue just holds stiff peaks, about 7 minutes. Set aside about 1/2 of the meringue into a piping bag with a closed start tip, for decorating, if desired.

Pour warm filling into shell and spread meringue on top, covering filling completely, sealing it to the edge of the crust. Pipe meringues decorations on top. Bake at 350°F until meringue is golden, about 10-15 minutes. Sprinkle with lemon zest. 

Cool 1 hour on a wire rack and transfer, uncovered, to the refrigerator to set up, at least 3 hours before serving, until filling is set. 

Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days. Do not cover with plastic wrap or condensation will form under the wrap and create a wet layer on your pies.

{VIDEO} THE BEST Lemon Meringue Pie with Ruffled Pie Crust

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best apple pie.

{VIDEO} THE BEST Apple Pie with Diamond Lattice Top and Pie Crust Roses

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best pumpkin pie.

{VIDEO} THE BEST Pumpkin Pie with Pie Crust Leaves

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best easy cherry pie.

{VIDEO} THE BEST Easy Sweet Cherry Pie with Braided Lattice Top (Fresh or Frozen cherries!)

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today I'm showing you 5 amazing pie crust designs.

{VIDEO} How to Make Decorative Pie Crusts: 5 amazing pie crust designs (Lattice, Braided, Roses, Ruffles, Leaves & Cut-Outs)

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video!  Today we are making the best easy pie crust.

{VIDEO} THE BEST All Butter Pie Crust & Pre-Bake (Blind Bake)

Welcome to PIE WEEK, where every day this week (11/10/17-11/16/17) I'm sharing a new pie video, just in time for the holidays!

{VIDEO} Pie Week!

Moist chocolate cupcakes with fluffy peanut butter frosting, all finished off with chocolate fudge ganache drizzled on top and chunks of real Reese's peanut butter cups.

Chocolate Peanut Butter Reese's Cupcakes

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all my own.

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{VIDEO} Miniature Cheerio Doughnuts (Donut Sprinkles)

The most fun pretzel flavor in the entire universe. These funfetti pretzels have that chewy, crisp outside and warm, soft, fluffy inside. They're loaded with rainbow sprinkles, smothered in butter, and topped with a sweet glaze and festive sprinkles.

{VIDEO} 1-Hour Funfetti Soft Pretzels with Sweet Glaze

One of my favorite cupcake flavors with a fun fall twist. These moist, fluffy pumpkin cupcakes are topped with a cookies & cream frosting and a surprise Oreo cookie bottom.

{VIDEO} Cookies & Cream Pumpkin Oreo Cupcakes

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{VIDEO} THE BEST Cream Cheese Frosting/Filling (in over a dozen flavors!)

Transform regular old cupcakes, into adorable little mini layer cakes! These vanilla cupcakes are sliced in half and filled with creamy chocolate frosting, all topped of with ultra rich, ooey, gooey chocolate ganache, whipped cream, sprinkles and a cherry, for the most fun way to serve cupcakes, ever!

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Crisp Nilla wafer cookies, layered with creamy, luscious vanilla pudding and fresh sliced bananas, all topped off with light fluffy meringue topping. 

This classic dessert brings me back to my childhood, as it is the only dessert my mom knew how to make when my brother and I were kids. Every bite is sweet, nostalgic and reminds me of my mom, so in my house, this is a classic.

The cookies soften a little bit on the outside from the pudding and stay nice and crunchy on the inside, making the texture, just perfect with a creamy, crunchy combo. 

My mom used to always use box mix pudding and a tub of cool whip, so making this from scratch was such a treat and so much easier than you think. If you’ve never made pudding and meringue from scratch before, you will never go back to the store bought stuff again, it is that good!

Nilla Wafer Banana Pudding

Yield: 8 servings


Vanilla Pudding
  • 4 cups whole milk, cold
  • 1 1/4 cups granulated white sugar, divided
  • 1/3 cup cornstarch
  • 4 large eggs, separated
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla extract 
  • 1/4 teaspoon salt
  • 1 box nilla wafers
  • 4-5 medium-large bananas, sliced


Preheat oven to 350'F.

In a small saucepan, over medium heat, whisk together the milk, 3/4 cup of the sugar, cornstarch, and egg yolks (reserve whites for topping), stirring until mixture just begins to bubble and thicken, about 10-15 minutes. Once mixture has reached a simmer, cook for 1 minute, stirring constantly. The pudding should coat the back of the spatula without running off. Remove from heat and stir in butter, vanilla and salt until melted and smooth.

Line a 13-by-9-inch oven-safe casserole dish with a layer of Nilla wafers. Place a layer of banana slices on top. Pour a layer of the custard over the bananas and cookies, and continue to layer cookies, bananas and pudding, creating a total of 3 layers of each, ending with pudding

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff, fluffy peaks form. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Use a spatula to spread the topping over the pudding, spreading all the way to the edges, to seal in the pudding. Bake in preheated oven for about 15 minutes, until the topping starts to turn light golden brown at the peaks. Allow to rest until ready to serve. Refrigerate leftovers.

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