Classic Lemon Meringue Pie From Scratch
Lemon Meringue Pie is a classic dessert that pairs tangy lemon curd with a light, fluffy meringue topping. This iconic pie is beloved for its contrasting textures and vibrant flavors, offering a delightful balance of sweet and tart. Inspired by traditional French patisserie, my version adds a modern twist by perfecting the meringue's consistency and ensuring a crisp, buttery crust.
Equipment
- 9-inch (23cm) pie pan
- Pastry cutter or pastry blender
- Pie weights or dried beans
- Medium heavy-bottomed saucepan
- Electric hand mixer or stand mixer with whisk attachment
- Rolling Pin
- Wire cooling rack
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour 155g
- ½ cup unsalted butter cold and diced, 115g / 1 stick
- 2 tablespoons granulated sugar 25g
- ¼ teaspoon salt
- 3 tablespoons ice water 45ml
For the Lemon Curd Filling
- 1 cup granulated sugar 200g
- ¼ cup cornstarch 30g
- 1 cup water 240ml
- ½ cup fresh lemon juice 120ml, approximately 4 lemons
- 1 tablespoon lemon zest finely grated
- 4 large egg yolks reserve whites for meringue
- 2 tablespoons unsalted butter cut into small pieces, 28g
For the Meringue
- 4 large egg whites room temperature
- ½ cup granulated sugar 100g
- ¼ teaspoon cream of tartar helps stabilise meringue
Instructions
- In a large bowl, mix the flour, sugar, and salt. Incorporate the cold, diced butter using a pastry cutter until the mixture resembles coarse crumbs.1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 1/2 cup unsalted butter
- Sprinkle in ice water, one tablespoon at a time, mixing gently until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.3 tablespoons ice water
- Preheat the oven to 400°F / 200°C (180°C fan-forced). Roll out the chilled dough on a floured surface and fit into a 9-inch (23cm) pie pan. Trim and flute the edges.
- Line the crust with parchment paper and fill with pie weights. Bake blind for 15 minutes, remove weights, and bake for an additional 10 minutes until golden. Set aside to cool on a wire rack.
- In a medium heavy-bottomed saucepan, whisk together the sugar and cornstarch until no lumps remain. Gradually whisk in the water and lemon juice. Cook over medium heat, whisking constantly, until the mixture comes to a full boil and thickens noticeably — this takes about 4-5 minutes. It should coat the back of a spoon thickly.1 cup granulated sugar, 1/4 cup cornstarch, 1 cup water, 1/2 cup fresh lemon juice
- Remove the saucepan from the heat. Whisk in the lemon zest. Add the egg yolks one at a time, whisking briskly after each addition until fully incorporated. Return to medium-low heat and cook for 1-2 minutes, stirring constantly, until the curd thickens further and a few bubbles break the surface. Remove from heat and stir in the butter pieces until melted and smooth. Pour the warm curd into the baked pie crust.1 tablespoon lemon zest, 4 large egg yolks, 2 tablespoons unsalted butter
- To prepare the meringue, beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.4 large egg whites, 1/4 teaspoon cream of tartar, 1/2 cup granulated sugar
- Immediately spread the meringue over the warm lemon filling, starting at the crust edges and working inward to create a complete seal — this prevents the meringue from shrinking as it bakes. Use the back of a spoon or an offset spatula to create decorative peaks and swirls. Bake for 10-12 minutes at 350°F / 175°C (160°C fan-forced) until the meringue is lightly browned.
Notes
Storage: Keep assembled pie loosely covered in the fridge for up to 2 days. The meringue softens slightly by day two but still tastes good. This pie does not freeze well — the meringue turns watery and the curd weeps on thawing.
Make-Ahead: The blind-baked crust can be made up to 2 days ahead and stored loosely covered at room temperature. The lemon curd can be made 1 day ahead — press plastic wrap directly on the surface to prevent a skin, refrigerate, and reheat gently before pouring into the crust. The pie dough requires 30 minutes of chilling time before rolling.
Substitutions: For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend doesn't contain it. Bottled lemon juice works in a pinch but fresh juice gives noticeably brighter flavour.
Pro Tips: Spread the meringue over the filling while it's still warm and make sure it touches the crust edge all the way around — this seal anchors the meringue and prevents it from shrinking away from the edges as it bakes.
Egg Whites: Use room-temperature egg whites and ensure your bowl and beaters are completely grease-free. Even a trace of fat will prevent the whites from reaching full volume.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 58gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 122mgSodium: 88mgPotassium: 73mgFiber: 1gSugar: 41gVitamin A: 478IUVitamin C: 7mgCalcium: 21mgIron: 1mg
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