Lemon Meringue Pie Recipe
A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g 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"><strong>For the lemon filling:</strong></li><li class="ingredients-single-item">4 large unwaxed lemons, zested and juiced</li><li class="ingredients-single-item">65g cornflour (cornstarch)</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"><strong>For the meringue:</strong></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">1/2 tsp cream of tartar (or 1/2 tsp lemon juice)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or uncooked rice for blind baking</li><li class="equipment-single-item">Stand mixer or electric hand whisk</li><li class="equipment-single-item">Fine microplane or zester</li><li class="equipment-single-item">Kitchen thermometer (optional)</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Put the flour, butter and icing sugar into a food processor and pulse until the mixture resembles fine breadcrumbs. This creates a tender crust by keeping the butter cold and distributed in small pieces. Add the egg yolk and enough cold water to bring the dough together. The colder the ingredients, the flakier your crust will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disc, wrap in cling film and chill for at least 30 minutes. This resting period is crucial as it allows the gluten to relax and prevents shrinkage during baking. Meanwhile, preheat your oven to 180°C (160°C fan) and have a 23cm fluted tart tin ready.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin, pressing gently into the flutes. Trim the excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, line with baking parchment, fill with baking beans and blind bake for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the baking beans and parchment, then return to the oven for another 5-7 minutes until the pastry is crisp and pale golden. The base should look dry and feel firm to the touch. Trim any remaining overhang with a sharp knife and set aside to cool while you prepare the filling. Reduce the oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the lemon filling, measure 300ml of water into a medium saucepan. Add the lemon zest and bring to a simmer. Meanwhile, in a bowl, mix the cornflour with the lemon juice to form a smooth paste. The acid from the lemon juice will help the cornflour activate properly without forming lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the cornflour mixture and 200g of the sugar to the simmering water, whisking constantly. Cook over medium heat until the mixture becomes thick and clear - this shows that the cornflour has fully activated. It should coat the back of a spoon and hold a line when you draw your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whisk the egg yolks. Gradually add a spoonful of the hot lemon mixture to the yolks while whisking (tempering), then slowly incorporate all the egg yolks back into the pan, whisking continuously to prevent scrambling. Cook for 2 minutes more, continuing to stir constantly until the mixture is thick and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and whisk in the butter cubes until completely melted and incorporated, creating a silky smooth filling. The fat from the butter gives the filling its luxurious mouthfeel and helps it set with the perfect consistency. Pour immediately into the cooled pastry case and smooth the surface with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the meringue, ensure your mixing bowl is completely grease-free by wiping with a piece of lemon or a drop of vinegar (any fat will prevent the whites from reaching full volume). In the clean bowl, whisk the egg whites with the cream of tartar until they form soft peaks. The cream of tartar is an acid that stabilizes the egg whites, helping them hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the remaining 200g sugar, a tablespoon at a time, whisking continuously until the meringue is thick, glossy and holds stiff peaks when the whisk is lifted. The meringue should feel smooth between your fingers with no graininess, indicating the sugar has fully dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Working quickly while the lemon filling is still warm (this helps seal the meringue to the filling and prevents weeping), spoon the meringue onto the pie. Start from the edges, making sure to seal the meringue to the crust to prevent shrinkage, then fill in the center. Use the back of a spoon to create decorative peaks and swirls across the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 18-20 minutes until the meringue is golden brown on the peaks but still soft and marshmallowy underneath. Watch carefully as meringue can brown quickly. Allow to cool completely on a wire rack before refrigerating for at least 2 hours to set fully.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry before each cut. Serve the same day for the best texture contrast between the crisp pastry and soft meringue. Your lemon meringue pie will keep refrigerated for up to 2 days, though the meringue may soften slightly over time.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my meringue weep or shrink after baking?
Meringue weeping or shrinking typically occurs when it's not properly sealed to the hot filling or when overbeaten. Always spread meringue over warm (not hot) filling and ensure it touches the pastry edges. Avoid overwhipping egg whites and make sure sugar is completely dissolved before baking.
How do I prevent a soggy bottom on my lemon tart?
To prevent a soggy pastry base, thoroughly blind bake your crust until it's crisp and golden. Ensure the base is completely cooked before adding the filling, prick it with a fork before baking, and consider brushing with beaten egg white halfway through blind baking to create a moisture barrier.
Can I make lemon meringue pie in advance?
Lemon meringue pie is best enjoyed the day it's made, as the meringue will gradually soften in the fridge. However, you can prepare the pastry case and lemon filling a day ahead. Add and bake the meringue topping just a few hours before serving for the perfect texture contrast.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
