Lemon Meringue Pie

Ingredients

• 185 gplain flour
• 1 tbspicing sugar mixture
• 125 gcold butter, chopped
• 1 egg yolk, plus 6 extra egg yolksegg yolk
• 2 tbsp, approximatelychilled water
• 395 gNESTLÉ sweetened condensed milk
• 2 tspfinely grated lemon zest
• 125 mlfreshly squeezed lemon juice
• 4egg whites
• 220 gcaster sugar

Instructions

1. 1

   Make the pastry

   Preheat the oven to 200°C (180°C fan-forced). Process the flour, icing sugar and butter until they resemble breadcrumbs. Add the egg yolk and water, then process just until the mixture comes together. Knead gently on a lightly floured surface until smooth, wrap in plastic and refrigerate for 30 minutes.

2. 2

   Line the tin

   Grease a 19 cm (base measurement) × 4 cm deep fluted tart tin with a removable base. Roll the pastry between two sheets of baking paper until large enough to line the tin. Ease it in, press it into the base and sides, trim the excess and prick the base all over with a fork. Cover and refrigerate for 30 minutes.

3. 3

   Bake the case

   Set the tin on an oven tray. Cover the pastry with baking paper and fill with dried beans or uncooked rice. Bake for 10 minutes, then carefully remove the paper and weights. Bake for a further 10 minutes and leave the pastry case to cool.

4. 4

   Cook the filling

   Meanwhile, combine the sweetened condensed milk, lemon zest, lemon juice and six extra egg yolks in a medium saucepan. Stir constantly as the mixture comes to the boil, then lower the heat and simmer for 2 minutes. Remove from the heat, let it cool slightly and pour it into the pastry case.

5. 5

   Pipe the meringue

   Using an electric mixer, beat the egg whites until stiff peaks form. Add the sugar gradually, beating until it dissolves between additions. Transfer the meringue to a piping bag fitted with a round nozzle, pipe it over the tart and bake for 10 minutes, until the top is golden.

What is lemon meringue pie?

Lemon meringue pie is a familiar British and North American-style dessert built from pastry, a tangy lemon filling and a baked meringue topping. This version uses sweetened condensed milk for a rich, smooth filling, balanced by fresh lemon juice and zest.

The contrast between crisp pastry, soft filling and airy topping is what makes each slice work. Chilling the pastry before baking helps it hold its shape in the tart tin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 8g protein, 56g carbs, 20g fat.

The pastry, condensed milk and caster sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat; the eggs and condensed milk also supply protein. Pair a slice with fresh berries or serve it after a meal with vegetables and a protein-rich main to balance the plate.

A buttery pastry shell

Cold butter: processing it with flour and icing sugar creates the breadcrumb-like mixture that forms the pastry base. Add the chilled water gradually, using only enough for the dough to come together.

Resting time: the dough chills for 30 minutes before rolling, then the lined tin chills for another 30 minutes. Keep the pastry covered during both rests so it does not dry out.

A set, bright filling

Lemon: both finely grated zest and freshly squeezed juice give the filling its citrus flavour. Avoid grating the bitter white pith beneath the peel.

Gentle cooking: stir constantly while bringing the condensed milk, lemon and yolks to the boil, then simmer for 2 minutes. This cooks and thickens the mixture before it goes into the pastry case.

Meringue texture and colour

Stiff peaks: beat the whites until they hold their shape before adding the sugar. Add it gradually and let it dissolve between additions for a smoother meringue.

Golden top: pipe the meringue onto the filling and bake for 10 minutes, checking for a lightly golden finish. The recipe uses a round piping nozzle, though the piped shape can be simple.

Blind-baking the pastry

Use dried beans or uncooked rice as weights over baking paper for the first 10 minutes of baking. Carefully remove them and the paper before returning the case to the oven for another 10 minutes.

The case should be baked and cooled before the filling is added. Removing the weights carefully helps avoid damaging the pastry base.

Serving the pie

Let the finished pie cool sufficiently for the filling to settle before slicing. A sharp knife helps cut through the meringue without pressing it down.

Serve on its own or with fresh berries for a tart, fruity contrast. Since the pie is rich and sweet, modest slices make a satisfying dessert portion.

Recipe notes & tips

• Measure the tart tin by its base so the pastry fits the specified 19 cm size.
• Keep the butter cold when processing the pastry ingredients.
• Roll the pastry between baking paper to make it easier to transfer to the tin.
• Stir the filling continuously as it heats to help prevent it catching on the pan.
• Add the caster sugar to the egg whites in stages rather than all at once.
• Watch the meringue closely during its 10-minute bake and remove it when golden.

Variations

• Add extra zest: increase the lemon aroma with a little more finely grated zest.
• Use a crimped edge: shape the pastry rim before blind-baking for a decorative finish.
• Try individual tarts: divide the pastry and filling among smaller tart tins, adjusting the bake by checking for doneness.
• Add berries: serve each slice with fresh berries for a fruitier contrast.
• Change the piping: use a different piping nozzle to give the meringue a new finish.

Common mistakes to avoid

• Warm pastry: chill it for the full resting times so it is easier to handle and holds its shape.
• Too much water: add the chilled water as needed and stop once the dough just comes together.
• Skipping the weights: line the pastry with baking paper and dried beans or uncooked rice for the first bake.
• Removing weights carelessly: lift out the paper and beans or rice gently to avoid tearing the pastry.
• Lumpy meringue: add sugar gradually and beat between additions until it dissolves.
• Overbaking the topping: check it at 10 minutes and take the tart out once the top is golden.

How to store

Cover and refrigerate leftover pie, ideally in an airtight container, for up to 3 days. Serve chilled; reheating is not recommended because it can soften the meringue and pastry.

Frequently asked questions