Lemon Meringue Pie Recipe

Ingredients

• 3egg whites
• 1/4 tspcream of tartar
• 75 g (1/3 cup)golden caster sugar
• 1/2 tspvanilla extract
• 2–3 lemons (120 ml juice / 2 tbsp zest)lemons
• 50 g (1/3 cup)cornflour
• 225 g (1 1/8 cups)caster sugar
• 3egg yolks
• 360 ml (1 1/2 cups)water
• 200 g (1 1/2 cups)plain flour
• 100 g (1/2 cup)unsalted butter, cold and cubed
• A good pinchsalt
• 1egg, beaten
• 1 tbspcold water

Instructions

1. 1

   Rub in butter

   Rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs.

2. 2

   Form the dough

   Add three-quarters of the beaten egg, reserving the rest, and mix to make a dough. If it is too crumbly, add 1 tbsp cold water.

3. 3

   Chill the pastry

   Shape the dough into a flat disc, wrap it in cling film and refrigerate for 30 minutes.

4. 4

   Roll the pastry

   Roll the dough to 2–3 mm thick between two sheets of cling film.

5. 5

   Line the tin

   Remove one sheet of cling film and lower the pastry into the tin. Press it into the sides, then roll the rolling pin over the rim to trim away excess pastry.

6. 6

   Prick and chill

   Remove the remaining cling film and prick the pastry base with a fork. Chill it while the oven heats to 180°C, or 170°C fan.

7. 7

   Bake it blind

   Scrunch up a large piece of baking paper, place it in the pastry case and fill it with baking beans. Bake blind for 15 minutes.

8. 8

   Finish the case

   Take out the beans and paper, then brush the pastry with the reserved beaten egg. Bake for a further 10–12 minutes, until golden, and leave to cool completely.

9. 9

   Lower the temperature

   Reduce the oven temperature to 170°C, or 160°C fan.

10. 10

    Mix lemon and cornflour

    Combine the lemon juice, zest and cornflour in a bowl.

11. 11

    Mix yolks and sugar

    In a separate bowl, combine the caster sugar and egg yolks.

12. 12

    Thicken the lemon

    Bring the water to the boil in a medium saucepan, then add the lemon mixture. Stir quickly until it thickens; this happens fast.

13. 13

    Temper the yolks

    Take the pan off the heat. Add the hot lemon mixture to the sugar and egg yolks, 1 tbsp at a time, stirring well after each addition. Once two-thirds has been added, pour the mixture back into the saucepan.

14. 14

    Fill the pastry

    Stir the filling until thick and smooth, then pour it into the pastry case. Leave it at room temperature.

15. 15

    Whisk the whites

    Whisk the egg whites and cream of tartar in a stand mixer with a whisk attachment until frothy. Alternatively, use a large bowl and an electric hand whisk.

16. 16

    Add sugar and vanilla

    Gradually whisk in the golden caster sugar, a little at a time, then add the vanilla.

17. 17

    Whisk to stiff peaks

    Continue whisking just until stiff peaks form and the meringue is thick and shiny. To check, tip the bowl upside down: the meringue should stay in place.

18. 18

    Top the pie

    Spread the meringue over the pie, taking it right to the edges.

19. 19

    Bake and cool

    Bake for 15 minutes, until the meringue is golden. Cool at room temperature for at least 1 hour before serving.

What is lemon meringue pie?

Lemon meringue pie is a baked dessert made with a pastry shell, a tangy lemon filling and a sweet meringue topping. This English-style version builds each layer separately, then briefly bakes the topped pie to colour the meringue.

The sharpness of lemon balances the sweet topping, while a fully baked pastry case gives the soft filling a crisp base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 68g carbs, 17g fat.

The pastry flour and sugars provide most of the carbohydrates, while butter contributes much of the fat. Egg whites and yolks supply the protein, with yolks also adding fat. Serve a slice with fresh berries, or pair it with an unsweetened drink to balance the sweetness.

The pastry case

Cold butter: rubbing it into the flour and salt gives the pastry a breadcrumb-like texture before the egg brings it together. Add the reserved cold water only if the dough remains crumbly.

Resting and rolling: chilling the dough for 30 minutes helps it firm up for rolling. Keep it between cling film sheets and aim for an even thickness of 2–3 mm.

The lemon filling

Lemon and cornflour: mix them together before adding them to the boiling water so the thickener is distributed through the citrus. Stir promptly, as the mixture thickens quickly.

Egg yolks: gradually whisking in the hot lemon mixture warms the yolks before they return to the pan. Add it a tablespoon at a time and stir well to keep the mixture smooth.

Getting the meringue right

Frothy whites: start whisking the egg whites with the cream of tartar until they look foamy. Add the golden caster sugar gradually, then mix in the vanilla.

Stiff peaks: stop whisking as soon as the meringue is thick, shiny and holds its shape. Spread it to the edges of the pie so the filling is covered.

Timing and doneness

Blind baking: the pastry first bakes with paper and baking beans for 15 minutes, then without them for 10–12 minutes. It should be golden and fully cooled before you add the filling.

Final bake: bake the topped pie for 15 minutes at 170°C, or 160°C fan, until the meringue is golden. Allow at least 1 hour at room temperature before serving.

Serving the pie

For neat slices, use a sharp knife and wipe it between cuts to keep the layers distinct. The pie is rich and sweet, so a small serving can be satisfying.

Serve it on its own or with fresh berries for a fruity contrast. Avoid adding another sweet sauce, which can overwhelm the lemon.

Recipe notes & tips

• Measure the lemon juice and zest before starting so the filling ingredients are ready to combine.
• Keep the pastry chilled while the oven heats to help it hold its shape during blind baking.
• Scrunch the baking paper before lining the case so it sits more easily against the pastry.
• Stir the lemon and cornflour mixture as soon as it meets the boiling water, since it thickens quickly.
• Add the hot filling to the yolks gradually and stir after each spoonful.
• Stop whisking the meringue once it reaches stiff peaks to avoid taking it beyond the desired texture.

Variations

• Extra citrus: Add a little more lemon zest while keeping the filling mixture well combined.
• Lime twist: Replace some of the lemon juice and zest with lime for a different citrus flavour.
• Orange accent: Swap a portion of the lemon zest for orange zest for a softer citrus note.
• Berry side: Serve each slice with fresh raspberries or blueberries for a tart fruit accompaniment.
• Individual pies: Divide the pastry and filling among smaller tins, adjusting the baking time to suit their size.

Common mistakes to avoid

• Warm pastry: Chilling the lined case before baking helps it keep its shape.
• Crumbly dough: Add the stated 1 tbsp cold water if the egg does not bring the dough together.
• Soggy base: Bake the pastry case until golden and let it cool completely before filling.
• Lumpy filling: Stir the lemon mixture quickly into the boiling water and temper the yolks a tablespoon at a time.
• Overwhipped meringue: Stop as soon as it is glossy and holds stiff peaks.
• Exposed filling: Spread the meringue right to the edges of the pie.

How to store

Once cooled, cover and refrigerate the pie, and eat it within 2–3 days. The meringue may soften in storage, so serve chilled or let a slice stand briefly at room temperature; reheating is not recommended.

Frequently asked questions