Introduction

Lemon Meringue Pie is a classic dessert that perfectly balances tangy lemon filling with a light, fluffy meringue topping. This recipe guides you through making a crisp pastry base, a silky lemon curd, and a glossy, stable meringue for an impressive homemade pie.

A lemon meringue pie with one slice removed sits on a white plate, showing three clear layers: a golden-brown, flaky crust at the bottom and sides, a smooth, bright yellow lemon filling in the middle, and a thick, white meringue topping with swirled peaks that are toasted to a light golden brown on the tips; the pie rests on a white marbled surface with two lemon halves in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pastry base:
- 1 3/4 oz confectioners’ sugar
- 6 oz unsalted butter, softened to room temperature
- 1 large egg, beaten
- 8 oz all-purpose flour (or King Arthur for best results)
For the lemon layer:
- 2 1/4 oz cornstarch, sifted
- 6 egg yolks, room temperature
- Zest and juice of 6 lemons (about 3/4 cup juice)
- 9 oz superfine sugar
- 16 fl oz water
For the meringue:
- 8 oz superfine sugar
- 2 tsp cornstarch
- 4 egg whites, room temperature

Instructions

Step 1: Make and chill the pastry crust. Combine flour and softened butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add confectioners’ sugar and beaten egg, then pulse until dough just comes together—avoid overworking. Form into a disk, wrap in plastic, and refrigerate at least 30 minutes.
Step 2: Line and blind bake the pie shell. Preheat oven to 180°C (350°F). Roll out chilled dough to about 3mm thickness and line a 23cm flan tin. Trim excess pastry. Line with parchment and fill with baking beans. Bake 15 minutes, remove beans and parchment, then bake 5 more minutes until base is set but pale. Reduce oven heat to 170°C (340°F).
Step 3: Prepare the lemon filling base. Combine lemon zest, juice, and sifted cornstarch. Bring water to a boil, then stir in lemon-cornstarch mixture constantly to avoid lumps. Cook 2-3 minutes until thickened and glossy.
Step 4: Enrich lemon filling with egg yolks. Whisk superfine sugar and egg yolks until pale and creamy. Reduce heat under lemon mixture to medium-low and slowly add yolk mixture while stirring to temper. Cook 2-3 minutes until filling thickens to coat the back of a spoon.
Step 5: Assemble pie base and filling. Pour hot lemon filling into warm blind-baked shell, spreading evenly. Let set at room temperature while preparing meringue.
Step 6: Make the meringue topping. Beat room-temperature egg whites in a clean bowl until soft peaks form. Gradually add superfine sugar tablespoon by tablespoon, beating until sugar dissolves. Add cornstarch and beat until stiff, glossy peaks form.
Step 7: Top, bake, and cool the pie. Spread meringue over lemon filling, ensuring it touches the pastry edges to prevent shrinking. Create peaks with a spoon. Bake at 170°C (340°F) for 15 minutes until meringue is set and lightly golden. Cool completely to room temperature before slicing.

Tips & Variations

Use room-temperature egg whites for maximum meringue volume and stability.
Sift cornstarch to prevent lumps and add it to meringue to stop weeping.
For extra flavor, fold a teaspoon of vanilla extract into the meringue before topping.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free blend in the crust.

Storage

Store the pie covered at room temperature for up to 1 day to keep the meringue crisp. For longer storage, refrigerate it covered tightly for up to 2 days, but note the meringue may become slightly moist. Reheat briefly under a broiler or in a hot oven to refresh the meringue’s texture before serving.

How to Serve

A close-up of a slice of lemon meringue pie on a white plate showing three layers: the bottom golden brown crumbly crust, the middle bright yellow glossy lemon filling with a slightly jelly-like texture, and the top fluffy white meringue layer with light brown toasted peaks. There are lemon fruits blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the crust and lemon filling a day ahead and assemble with fresh meringue just before baking. This helps keep the meringue light and fluffy.

Why does my meringue sometimes weep or become watery?

Weeping can occur due to undercooked meringue or excess moisture. Adding cornstarch stabilizes it, and baking at the right temperature until set prevents watery topping.