Lemon Pie Recipe
Tangy lemon filling nestled in a buttery, flaky crust with billowy meringue creates the perfect balance of sweet, tart, and creamy in every heavenly bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g 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 ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 unwaxed lemons, zested and juiced (you need 150ml juice)</li><li class="ingredients-single-item">65g cornflour</li><li class="ingredients-single-item">250g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">400ml water</li><li class="ingredients-single-item">For the meringue:</li><li class="ingredients-single-item">4 large egg whites (room temperature)</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">1/2 tsp cream of tartar</li><li class="ingredients-single-item">1 tsp cornflour</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Fine microplane or zester</li><li class="equipment-single-item">Kitchen thermometer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers. 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 gradually add ice-cold water, pulsing until the dough just comes together. Be careful not to overwork the dough, which would develop gluten and make the pastry tough rather than tender. Form into a disc, wrap in cling film and chill for at least 30 minutes.</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 pie dish. Leave a slight overhang to allow for shrinkage. Prick the base with a fork, line with baking parchment, and fill with baking beans. Blind bake for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the beans and parchment, then return the pastry to the oven for another 5-7 minutes until the base is golden and crisp. This double baking ensures your base won't become soggy when the filling is added. Trim any excess pastry and allow to cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the lemon filling, mix the cornflour, sugar, and lemon zest in a medium saucepan. Gradually whisk in the water to avoid lumps, then bring to a simmer over medium heat, stirring constantly until thickened and translucent. The cornflour needs to reach boiling point to achieve its full thickening power.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and whisk in the lemon juice. The acidity will slightly thin the mixture, but don't worry! Return to low heat and add butter, stirring until melted. In a separate bowl, whisk egg yolks, then gradually whisk in about 1/4 cup of the hot lemon mixture to temper the eggs (preventing them from scrambling).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour the tempered egg mixture back into the saucepan, whisking constantly. Cook gently on low heat until thick enough to coat the back of a spoon - about 3 minutes. Don't let it boil or the eggs will curdle. Pour the hot filling into the baked pastry case and smooth the surface. Allow it to cool for 5 minutes while preparing the meringue.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the meringue, mix the cornflour with the sugar - this creates a more stable meringue. In a clean, grease-free bowl, whisk the egg whites with cream of tartar until soft peaks form. The cream of tartar is acidic and helps stabilize the egg white foam. Gradually add the sugar mixture, one tablespoon at a time, whisking continuously to stiff, glossy peaks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working while the filling is still warm (this helps "cook" the bottom of the meringue and prevent weeping), spoon the meringue onto the filling. Start from the edges, making sure to seal the meringue against the crust to prevent shrinkage, then fill in the center. Create decorative peaks with the back of a spoon or a palette knife.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 15-18 minutes until the meringue is golden brown. Watch carefully as it can brown quickly. The perfect meringue has a crisp exterior and marshmallowy interior. Allow the pie to cool completely at room temperature for at least 2 hours before slicing with a sharp knife dipped in hot water. This cooling time allows the filling to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For best results, serve the same day, as the meringue will gradually soften. If you need to store it, keep at room temperature rather than refrigerating, which can make the meringue weep. Your lemon pie is perfect with a dusting of icing sugar or a few thin lemon slices as garnish.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my lemon meringue pie weep or become watery?
Weeping occurs when sugar in the meringue pulls moisture from the filling. Prevent this by adding cornflour to your meringue, sealing it completely to the pastry edges, spreading it onto still-warm filling, and ensuring it's fully cooked. Never overmix your meringue or refrigerate your pie.
How do I prevent a soggy bottom when making lemon pie?
For a crisp pastry base, thoroughly blind bake your crust in two stages (with and without baking beans), allow it to cool completely before adding filling, ensure your filling is properly thickened, and cool the pie at room temperature rather than in the refrigerator.
What's the secret to achieving stiff, glossy meringue peaks that don't collapse?
For perfect meringue, use room temperature egg whites in a completely grease-free bowl, add cream of tartar for stability, incorporate sugar gradually while whisking, and include a teaspoon of cornflour. Whisk to stiff peaks that hold their shape when the beaters are lifted.
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