Classic pie slice with flaky golden pie crust, bright smooth yellow lemon filling and tall billowy toasted meringue peaks, remaining pie behind

Lemon Meringue Pie

by

Lemon meringue pie balances a sharp lemon filling with a toasted cloud of meringue and a crisp pastry shell. This version uses a cooked Swiss-style meringue that is spread over warm lemon filling before a short oven finish.

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Recipe at a Glance

  • Yield: 8 slices
  • Preparation: 45 minutes
  • Cooking: 45 minutes
  • Chilling: At least 4 hours after baking

Table of Contents

Ingredients

Pastry

  • 200 g all-purpose flour
  • 100 g cold unsalted butter, cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 3–4 tablespoons ice water

Lemon filling

  • 180 g granulated sugar
  • 35 g cornstarch
  • 220 ml water
  • 120 ml strained lemon juice
  • Finely grated zest of 2 lemons
  • 4 large egg yolks
  • 30 g unsalted butter

Meringue

  • 4 large egg whites
  • 180 g granulated sugar
  • 1/4 teaspoon cream of tartar

Before You Start

Use a clean grease-free bowl for the meringue and separate eggs carefully so no yolk enters the whites.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Make and chill pastry

Rub butter into flour, sugar and salt until coarse crumbs remain. Add water a spoonful at a time until the dough just holds together. Flatten into a disk, wrap and chill for 30 minutes. Roll out and line a 23 cm (9-inch) pie dish. Chill for 20 minutes while heating the oven to 190°C (375°F).

2. Bake the shell

Line the pastry with parchment and fill with baking weights. Bake for 20 minutes. Remove weights and parchment and bake 10–15 minutes more, until the base is dry and golden. Reduce oven to 180°C (355°F).

3. Cook lemon filling

Whisk sugar and cornstarch in a saucepan, then add water, lemon juice and zest. Heat while whisking until thick and bubbling. Whisk yolks in a bowl, gradually add a few spoonfuls of hot mixture, then return everything to the pan. Cook while whisking at a gentle bubble for 1 minute. Remove from heat and stir in butter. Keep warm.

4. Make the meringue

Put egg whites, sugar and cream of tartar in a clean heatproof bowl over barely simmering water, without the bowl touching the water. Whisk continuously until the sugar dissolves and the mixture reaches 71°C (160°F) on a thermometer. Remove and beat with an electric mixer until glossy stiff peaks form.

5. Assemble and finish

Pour warm filling into the baked shell. Immediately spread meringue to the pastry edges, sealing the filling completely, and form peaks. Bake for 8–12 minutes until the tips are golden. Cool on a rack for about 1 hour, then refrigerate for at least 3 hours before slicing.

Cook’s Tips

  • Use a clean grease-free bowl for the meringue and separate eggs carefully so no yolk enters the whites.
  • Have all components ready so the meringue can cover warm filling promptly.
  • A fully baked pastry base gives better texture under the lemon filling.

Storage and Make-Ahead

Refrigerate the pie once cool enough and use within 2 days. Cover loosely to protect the meringue. The pastry can be made a day ahead; assemble and finish the pie the day you plan to serve when possible. Freezing is not recommended for the finished meringue texture.

Recipe Questions

Why did liquid collect beneath the meringue?

Meringue can weep with storage or if it does not adhere to the filling. Spread it over warm filling and seal all the way to the crust.

Can I use prepared pastry?

Yes. Line the same size dish and fully blind-bake it following the package guidance before adding the filling.

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