Lemon Meringue Pie Recipe

Learn how to make the best homemade lemon meringue pie with this foolproof recipe. The perfect balance of tart, creamy lemon filling and fluffy cloud-like meringue sitting atop a buttery shortcrust pastry. Master the techniques for crack-free meringue and silky smooth lemon curd that sets beautifully every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

1 pie (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">For the lemon filling:</li><li class="ingredients-single-item">6 unwaxed lemons, zested and juiced (you'll need 200ml juice)</li><li class="ingredients-single-item">65g cornflour</li><li class="ingredients-single-item">250g caster sugar</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">85g unsalted butter, cubed</li><li class="ingredients-single-item">For the meringue:</li><li class="ingredients-single-item">4 large egg whites (at room temperature)</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">2 tsp cornflour</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine grater or zester</li><li class="equipment-single-item">Kitchen thermometer (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub in by hand). The cold butter creates pockets of fat that will produce flaky layers when baked. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of cold water, then pulse until the dough just comes together, adding the extra tablespoon of water if needed. The dough should hold together when pressed but shouldn't be sticky. Shape into a disc, wrap in cling film, and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin. Trim the edges, leaving a small overhang to allow for shrinkage. Prick the base with a fork, then chill for another 15 minutes to prevent the butter from melting too quickly in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then carefully remove the beans and parchment and bake for a further 5-7 minutes until the pastry is golden and crisp. The fully baked crust creates a barrier that prevents the lemon filling from making it soggy. Once baked, trim away any excess pastry for a neat edge.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the lemon filling, put the lemon zest and juice, cornflour, and 250ml water in a medium saucepan. Stir to combine, then heat gently, stirring continuously, until the mixture starts to thicken. The cornflour will activate around 95°C, creating a translucent, thickened base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sugar and stir until dissolved, then remove from the heat. In a separate bowl, beat the egg yolks, then gradually whisk in about a quarter of the hot lemon mixture to temper the eggs (this prevents them from scrambling). Pour this egg mixture back into the pan with the remaining lemon mixture and return to a medium-low heat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the lemon filling, stirring constantly, for about 5-7 minutes until it becomes thick enough to coat the back of a spoon. It should reach a temperature of around 82°C if you're using a thermometer. Remove from the heat and whisk in the butter until completely melted and incorporated. The butter enriches the filling and gives it a silky smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the hot lemon filling into the baked pastry case and smooth the surface with a spatula. The filling should be hot when you add the meringue, as this helps to cook the bottom of the meringue and prevent weeping. Leave to cool slightly while you make the meringue.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the meringue, ensure your mixing bowl is spotlessly clean and free from any grease (which would prevent the egg whites from whipping properly). Whisk the egg whites in a stand mixer or with an electric hand whisk until they form soft peaks. The whites should be foamy and hold their shape when the beaters are lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the sugar, one tablespoon at a time, while continuing to whisk on high speed. This slow addition allows each sugar granule to dissolve completely, resulting in a stable meringue without grittiness. After all the sugar is added, continue to whisk for another 3-4 minutes until the meringue is thick, glossy, and forms stiff peaks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fold in the cornflour with a metal spoon - this helps stabilize the meringue and reduces the chance of weeping. Working quickly while the lemon filling is still warm, spoon the meringue onto the pie. Start from the edges, making sure the meringue touches the pastry all around (this helps prevent shrinking). Then pile the rest in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Use the back of a spoon or a palette knife to create decorative peaks and swirls in the meringue. These peaks will brown beautifully in the oven. Bake in the preheated oven for 18-20 minutes until the meringue is golden brown. Watch carefully so it doesn't burn.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely at room temperature for at least 2 hours before slicing - this gives the lemon filling time to set properly. Resist the temptation to refrigerate immediately, as this can cause the meringue to weep. Once cooled, you can refrigerate for up to 2 days, though the pie is best enjoyed the same day for the most impressive meringue texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>To serve, use a sharp knife dipped in hot water and wiped dry between each cut for clean slices. The hot knife helps to cut through the meringue without dragging it. Enjoy this classic dessert that perfectly balances sweet, cloud-like meringue with the bright, tangy lemon filling!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lemon Meringue Pie?

Lemon Meringue Pie requires three key components: a shortcrust pastry (made with flour, butter, icing sugar, egg yolk and water), lemon filling (using lemons, cornflour, sugar, egg yolks and butter), and meringue topping (requiring egg whites, sugar and cornflour).

How to cook Lemon Meringue Pie at home?

Learn how to cook Lemon Meringue Pie by first blind-baking a shortcrust pastry case, then preparing a tangy lemon filling that's poured into the shell while still hot. Top with a fluffy meringue made from whisked egg whites and sugar, creating decorative peaks before baking until golden. The key to success is ensuring the lemon filling is hot when adding the meringue.

Why does my meringue weep or shrink after baking?

Meringue weeping or shrinkage typically occurs when the meringue isn't properly sealed to the pastry edge or when it's placed on a cold filling. Always add meringue to hot lemon filling and ensure it touches the crust all around. Adding cornflour to your meringue also helps stabilize it and reduce weeping.

How do I prevent a soggy bottom on my citrus tart?

To prevent a soggy pastry base, fully blind bake your pastry case until golden and crisp before adding the filling. The complete baking creates a barrier that stops moisture penetrating. Ensure your oven is properly preheated and consider using a baking stone or preheated baking tray to provide extra bottom heat.

What's the secret to a perfectly set lemon filling that's not too runny?

The perfect lemon filling consistency comes from the right balance of cornflour (for thickening) and proper cooking temperature. Cook until the mixture reaches around 82°C and is thick enough to coat the back of a spoon. Allow the pie to cool completely at room temperature for at least 2 hours before slicing.

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