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Lemon Meringue Pie Recipe

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★★★★★

4.8 from 105 reviews

A classic Lemon Meringue Pie featuring a buttery, flaky pastry base filled with tangy lemon custard and topped with a light, fluffy golden meringue. This recipe guides you step-by-step from making the perfect crust to achieving that signature glossy lemon filling and beautifully browned meringue topping.

Ingredients

Scale

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 from 6 lemons (about 3/4 cup fresh lemon 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

  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 the confectioners’ sugar and beaten egg, pulse again until the dough just comes together, being careful not to overwork it. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to relax the gluten and prevent shrinkage during baking.
  2. Line and Blind Bake the Pie Shell: Preheat oven to 180°C (350°F). Roll out chilled pastry to about 3mm thickness and line a 23cm flan tin. Trim excess pastry. Line with parchment and baking beans to prevent puffing. Bake 15 minutes, remove beans and paper, bake another 5 minutes until base is set but still pale. Remove and reduce oven to 170°C (340°F).
  3. Prepare the Lemon Filling Base: In a bowl, combine lemon zest, juice, and sifted cornstarch. Bring water to a boil in a saucepan, pour in lemon mixture while stirring constantly to prevent lumps. Stir until thickened with a glossy custard-like consistency, about 2-3 minutes.
  4. Enrich the Lemon Filling with Egg Yolks: Whisk superfine sugar and egg yolks until pale and creamy (2-3 minutes). Reduce heat to medium-low. Slowly add egg yolk mixture into lemon filling while stirring continuously to temper. Stir over heat 2-3 minutes until thickened and coating the back of a spoon, ensuring smooth texture.
  5. Assemble the Pie Base and Filling: Pour hot lemon filling into warm blind-baked pastry shell and spread evenly. Let cool at room temperature as filling sets.
  6. Make the Meringue Topping: In a clean, dry bowl, beat room-temperature egg whites until soft peaks form. Gradually add superfine sugar one tablespoon at a time, continuing to beat. Add cornstarch and beat until meringue is stiff, glossy, and firm.
  7. Top, Bake, and Cool the Pie: Spoon meringue onto lemon filling, ensuring it touches pastry edges to prevent shrinking. Create peaks and swirls with a spoon. Bake at 170°C (340°F) for 15 minutes until meringue is set and lightly golden. Cool completely before slicing for best results.

Notes

  • Ensure egg whites are at room temperature for maximum volume in meringue.
  • Do not overwork pastry dough to keep it tender and flaky.
  • Using superfine sugar helps the filling and meringue dissolve smoothly.
  • Touch meringue to pastry edges to prevent shrinking during baking.
  • Cool pie completely to allow filling to set for clean slicing.
  • Sifting cornstarch eliminates lumps ensuring a smooth custard.

Keywords: Lemon Meringue Pie, lemon custard pie, meringue topping, classic dessert, flaky pastry, homemade lemon pie

Find it online: https://amayaharis.com/lemon-meringue-pie-recipe/