Perfect Lemon Meringue Pie
With a buttery pastry crust and tangy lemon curd filling, all topped with a pile of Italian meringue, my Perfect Lemon Meringue Pie has the ultimate wow factor (and it's delicious, too!)
Some desserts are classics for a reason. Case in point? Lemon Meringue Pie. The eternally popular combination of a buttery pastry crust filled with sweet and sour lemon curd, all topped with clouds of toasted meringue, is always an irresistible crowd-pleaser.
I am a HUGE Lemon Meringue Pie fan, and I can assure you – this recipe works every time. Making a cooked Italian meringue is much more stable than the traditional French meringue, so it’s the perfect make-ahead dessert.
TABLE OF CONTENTS
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Ingredients
As with many classic recipes, you probably have most of the ingredients for Lemon Meringue Pie at home! Make sure you use the freshest, juiciest lemons you can find for the best flavour.
- Flour – I use plain or all-purpose flour in my baking recipes.
- Unsalted Butter – For the crust, make sure the butter is cold for the best results. A little butter stirred into the filling will make it extra silky.
- White Sugar – This is used to sweeten both the lemon filling and the meringue. Granulated or castor sugar are both suitable for this pie.
- Salt – Just a pinch to offset the sweetness.
- Egg Yolks – The key to a great lemon curd. Look for good-quality eggs with rich, golden yolks.
- Cornflour – The secret weapon for a smooth, sliceable lemon filling. No one likes a runny pie, and the cornflour or cornstarch helps to bind it all together.
- Fresh Lemons (Juice & Zest) – The real deal. No bottled stuff, fresh lemons are always best when they are the star of the show! Try to get unwaxed/untreated lemons if you can.
- Egg Whites – For the perfect billowy, cloud-like meringue topping. Remember to keep them absolutely free of egg yolk, or they won’t whip up properly.
- Cream of Tartar or Lemon Juice – Keeps the meringue extra stable. Cream of Tartar or tartaric acid is the better choice, but lemon will do if you can’t get any cream of tartar.
- Vanilla Extract – I like to add a splash of vanilla to the meringue rather than the filling. By putting it in the meringue, you balance the flavours without overpowering the lemon, so you get a little bit of everything in every bite.
Instructions
My Lemon Meringue Pie recipe is straightforward if you follow the instructions carefully. It’s always easiest to work with pastry in a cool kitchen, so if it’s hot where you are, crank the aircon or start early in the morning so that the kitchen isn’t too hot.
- Make the Pastry: Combine the pastry ingredients in a food processor with the blade attachment fitted until it clumps together into a ball. Roll it out on a lightly floured surface, and line a 26cm / 10 in. tart tin. Chill the pastry (in the freezer if possible). When the pastry has rested for at least half an hour, bake it until golden at 180°C / 350°F /Gas 4, then cool completely before filling.
- Make the Lemon Filling: Whisk the sugar, cornstarch, and salt together in a saucepan, then add the lemon juice, zest and water. Cook over a medium heat, stirring all the time until thick. Whisk a little of the hot filling into the egg yolks (this tempers them and prevents them from scrambling), then pour the yolks into the saucepan and cook briefly. Stir in the butter, then pour into the cooled pastry case.
- Make the Italian meringue: Boil sugar and water to 116°C (240°F), then slowly whisk into beaten egg whites until glossy and stiff.
- Assemble and Finish: Spread or pipe the meringue over the cooled filling. Torch or broil until golden. Chill for at least 3 hours before slicing.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
FREQUENTLY ASKED QUESTIONS
Do I have to make my own pastry for Lemon Meringue Pie?
Not at all. A good quality store-bought pastry will do, though if you have time, try your hand at making your own, it is a great kitchen skill to have.
How long will Lemon Meringue Pie keep?
Lemon Meringue Pie is always best when it is eaten within a day or two of baking. Eventually the meringue and pastry can get a bit soggy.
Can I make this recipe in a different-sized tin?
Sure! You’ll need to scale it up or down to suit. This recipe makes enough to fit a deep-sided 2 litre (2-quart) capacity tin with plenty of space to pile on the meringue.
How do I prevent my pastry from shrinking?
Pastry shrinks for a couple of reasons. You may have overworked the dough, or you may have stretched it when lining the tart tin. Chilling the dough properly in the freezer can help avoid the dreaded shrinkage.
Can I use Swiss meringue instead of Italian?
Yes, if you prefer! Both are more stable than a traditional French meringue. To make Swiss meringue, you need to whisk the egg whites together with the sugar over a double boiler until warm, then beat until stiff peaks form (an electric mixer makes this much easier).
It is easy and fun to make your own pastry, but if you are in a hurry, good quality store-bought sweet pastry will do.
Perfect Lemon Meringue Pie
With a buttery pastry crust and tangy lemon curd filling, all topped with a pile of Italian meringue, my Perfect Lemon Meringue Pie has the ultimate wow factor (and it's delicious, too!) This recipe is tried and tested many, many times (poor me, right?)
Ingredients
for the pastry:
- 250 g plain or all-purpose flour
- 120 g unsalted butter
- 2 Tbsp white sugar
- ¼ tsp salt
- 2 large egg yolks
- 1 Tbsp cold water
for the filling:
- 250 g white sugar
- 60 g corn starch
- ¼ tsp sea salt
- 300 ml cold water
- 175 ml fresh lemon juice
- 2 Tbsp lemon zest
- 5 egg yolks
- 60 g unsalted butter
for the Italian meringue:
- 225 g white sugar
- 80 ml water
- 4 egg whites
- ½ tsp cream of tartar or lemon juice
- 1 tsp vanilla extract
Instructions
- MAKE THE PASTRY: In the bowl of a food processor with the blade attachment fitted, pulse flour, butter, sugar, and salt until it resembles bread crumbs. Add egg yolks and water, then process until the dough clumps together. Roll out on a floured surface, then transfer to a well-greased, deep 26cm / 10 in. tart tin. Press gently into place, trim the edges, prick the pastry all over with a fork and chill for 30 minutes.250 g plain or all-purpose flour, 120 g unsalted butter, 2 Tbsp white sugar, ¼ tsp salt, 2 large egg yolks, 1 Tbsp cold water
- BAKE THE PASTRY CASE: Heat the oven to 180°C / 350°F / Gas 4 and place a baking tray in the middle of the oven. When the tart has chilled, scrunch up a large piece of baking paper and use it to line the pastry. Top the baking paper with a large sheet of aluminium foil, pressing against the side and into all the crevices. Bake in the preheated oven for 20 minutes, then carefully remove the foil and baking paper and bake for another 20 minutes. If the base starts puffing up, use a fork to gently poke a few air holes into it. Set aside to cool.
- MAKE THE FILLING: Whisk sugar, cornstarch, and salt in a saucepan. Add water, lemon juice, and zest, then cook over medium heat, whisking until thick. Temper the egg yolks by adding a little of the hot mixture and whisking well, then combine everything and cook for another 2 to 3 minutes. Stir in butter, then pour into the cooled pastry case. Set aside250 g white sugar, 60 g corn starch, ¼ tsp sea salt, 300 ml cold water, 175 ml fresh lemon juice, 2 Tbsp lemon zest, 5 egg yolks, 60 g unsalted butter
- MAKE THE MERINGUE: Heat sugar and water in a saucepan until it reaches 116°C (240°F). While it heats, beat egg whites until soft peaks form. Slowly pour the hot syrup into the egg whites while whisking continuously. Add cream of tartar and vanilla, then beat until glossy and stiff.225 g white sugar, 80 ml water, 4 egg whites, ½ tsp cream of tartar or lemon juice, 1 tsp vanilla extract
- ASSEMBLE AND TOAST: Spoon or pipe the meringue over the lemon filling, shaping it with peaks and swirls. Use a kitchen blowtorch (so much fun) to toast the meringue golden brown.
- CHILL AND SERVE: Refrigerate for at least 3 hours before slicing. I think this is extra delicious with some fresh raspberries.
Notes
- Fully baking the pastry: After lining the tart tin, chill for 30 minutes (best in the freezer), then bake it lined with baking paper, foil and weights for 20 minutes at 180°C (350°F). Remove the paper and weights, then bake for another 20 minutes until golden. Let it cool completely before adding the filling.
- Best way to toast the meringue: A blowtorch gives the best golden colour. If using the oven, place under a broiler for 2 to 3 minutes, watching closely to avoid burning. Rotate if needed for even colour.
- No sugar thermometer? Drop a little hot syrup into cold water. It should form a soft ball when pressed.
- Easier meringue option: Beat egg whites with sugar to stiff peaks, then bake at 180°C (350°F) for 20 minutes.
- Storage: Best eaten fresh but can be refrigerated for up to 2 days – it will still be good after that but may start to get a little weepy and soggy (we’ve all been there!)
Recommended Equipment
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Nutrition
Serving: 1slice | Calories: 610kcal | Carbohydrates: 95g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 185mg | Potassium: 108mg | Fiber: 1g | Sugar: 63g | Vitamin A: 792IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
Hi, Jay
About how many lemons to get the 175mls of juice?
Thanks,
Leslie
Hi Leslie! It depends a bit on how juicy the lemons are, but a good rule of thumb is that in season lemons have around 45-50Ml of juice in them so I would get 4-6 to be on the safe side 🍋 😀
Hi, first time I made this my meringue weeped really badly, I’m just wondering if this is because I didn’t heat the sugar up enough or if it’s because of something else I did? Also is it better to leave the pie at room temperature after it is assembled or should I refrigerate it?
Hi Chantal! Oh no, the dreaded weeping meringue! This has affected all bakers at least once and it is always frustrating! There are lots of things that can cause it, as a soft meringue like this isn’t super stable. First, if it is a humid day, meringue is more likely to weep. Storing too long in the fridge will definitely cause weeping due to condensation. Undissolved sugar can be the culprit, but unlikely in this instance as you are using a cooked meringue. Cream of tartar usually helps to stabilise the meringue, but you can also add a cooked cornstarch gel to stabilise it even further (I will update the notes of the recipe with specifics). Finally, over-broiling or over heating the meringue can also cause it to weep. Phew! I personally chill my lemon meringue pie for stability and easy slicing, but I only add the meringue on the day that I am serving it, as above, it will eventually weep in the refrigerator no matter what you do. I hope that it was still tasty! J.