Lemon meringue pie is definitely one of my personal favorites when it comes to pies and tarts. It is the combination of buttery pastry, lemon curd and sweet, fluffy meringue.
Print
Lemon meringue pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
A delightful lemon meringue pie featuring a buttery crust, tangy lemon curd, and a fluffy meringue topping, perfect for dessert lovers.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
- 3 tbsp (25 g) powdered sugar
- 5 tbsp (75 g) butter, cold, cut into cubes
- 1 egg yolk
- 2 tsp cold water
- 3/4 cup (200 ml) lemon juice
- 1 cup (200 g) granulated sugar
- 3 tbsp (45 ml) cornstarch
- 1/4 cup (60 ml) water
- 4 egg yolks
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) lemon zest
- 4 egg whites
- 1/2 cup (100 g) granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- For the pastry, combine flour, salt, and powdered sugar in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and line a 9-inch pie pan. Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake for 15 minutes, remove the beans and paper, and bake for another 5 minutes until golden. Let cool.
- For the lemon filling, combine lemon juice, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until thickened.
- Whisk egg yolks in a bowl. Gradually add a small amount of the hot lemon mixture to the yolks, whisking constantly. Return the yolk mixture to the saucepan and cook for 2 more minutes.
- Remove from heat and stir in butter and lemon zest. Pour the filling into the cooled pastry shell.
- For the meringue, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it touches the crust edges to seal.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown. Let cool before serving.
Notes
- Ensure the butter is cold when making the pastry for a flaky crust.
- The meringue should be spread to the edges to prevent shrinking.
- Store leftovers in the refrigerator for up to 3 days.
- For a more intense lemon flavor, increase the lemon zest.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 15
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 115
If You Liked This Recipe, You’ll Love These
Frequently Asked Questions
Why must the meringue be spread all the way to the crust edges?
The notes explicitly state the meringue should be spread to the edges to prevent shrinking. Sealing it against the pastry crust traps steam and stops the meringue from pulling away from the sides as it bakes at 350°F for 10–12 minutes.
Why does the recipe whisk some of the hot lemon mixture into the egg yolks before returning everything to the pan?
This is tempering — gradually adding the hot lemon-sugar-cornstarch mixture to the 4 egg yolks raises their temperature slowly so they don’t scramble when they hit the heat of the pan. Then they’re returned to the saucepan and cooked for 2 more minutes to thicken the curd safely. 
Why does the pastry dough need to be refrigerated before rolling?
The notes flag that butter must be cold for a flaky crust. Chilling the dough for 30 minutes after mixing firms the butter back up after handling, so it stays in distinct layers rather than blending fully into the flour — which is what creates a flaky texture when baked.
