Lemon Meringue Pie

Of all the pies in the world, Lemon Meringue Pie seems fancier than most. Somehow a slice of this incorporates all the things we love in a dessert, a flaky pastry, smooth robust and full of lemon flavor with a topping of fluffy meringue that we don’t get enough in desserts.

Potentially the layers and fact this dessert is topped with meringue might make it seem fussy to make (but really isn’t) and yet this is a dish I was even too scared to make…until a friend requested it for a dinner party recently.

Why you'll love this

The flaky pastry

Okay, so most pastry doesn’t include an egg, but the extra nuance of fat in the pastry makes this a particular winner that will withstand even a curd that doesn’t set or a weeping meringue (both happened in the testing stages).

Zesty lemon curd

There has to be a balance with lemon curd in that it’s zesty and full of lemon flavor without having an overwhelming acidity and this lemon curd exactly that…it’s full bodied in flavor with a balance thanks to the abundance of egg yolks and melty butter.

No bake meringue

There is only a couple of times baked meringue is the best option (Pavlova and Louise slice included) so this no bake version means you can simply blowtorch the top which results in a beautifully fluffy texture on top of a flaky pastry and zingy curd.

Ingredients and substitutions for Lemon Meringue Pie

• Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ’s section as to a the type of flour to use here. The tablespoon of flour in our filling helps it set without the fructose corn syrup and without you might end up with a filling that is runny instead of gooey.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Butter in the curd adds a complimentary richness and creates the smooth texture you know and love in lemon curd.
• Ice water: Ice water helps hydrate our pastry without making it soggy which results in  that flaky texture!
• Sugar: The nice fine granules in superfine or caster sugar dissolve into our meringue and add sweetness without adding additional flavors.
• Lemon juice & zest: The best juice to use here is freshly squeezed thanks to no additives and it gives our lemon curd a really strong flavor. The oils in the zest adds additional depth to the curd. Additionally, the lemon juice in the meringue acts as an insurance against weeping in that it helps tighten the bonds of air that form during whipping, you can substitute citric acid in equal measure in it’s place, if you prefer.
• Corn starch: Sometimes termed cornflour, this is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken and allows our curd to set without baking.
• Eggs: The egg in the pastry adds a richness that compliments the curd and the fluffy meringue. Without eggs in our curd and meringue, our pie would be incomplete - the fat in the curd cuts through the intensity of the lemon juice. The eggs should be room temperature, particularly the whites because they allow for better aeration at room temperature resulting in a more fluffier meringue.

See recipe card for quantities.

Equipment needed to make this

Mixing bowl: A medium mixing bowl is perfect for creating the pastry and meringue.

Pie or tart dish: The dish used here was 23 centimeters or 9 inches in diameter.

Small saucepan: To make the meringue syrup, you’ll need a small saucepan or pot so it’s high enough to reach the base of your candy thermometer. And you’ll need another saucepan

Hand or stand mixer: To whip the meringue you need a mixer, particularly as you need to beat in the sugar syrup to those egg whites. A stand mixer is best here, though you absolutely can whip the meringue with a hand mixer.

Whisk: A whisk will be best for combining the curd.

Offset spatula: This will help you spread the curd and meringue nice and smoothly.

Blowtorch: To create the perfect caramelized topping, alternatively you could put under the grill.

FAQ’s for the best Lemon Meringue Pie

What type of flour is best for pie in the UK?

Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here  will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough when using plain flour.

Can I use store bought pastry for my Lemon Meringue Pie?

Absolutely! If pastry is something you don’t have time to make or you aren’t comfortable making or simply don’t have the resources to hand (e.g a rolling pin or baking beans or rice). Store bought pastry either pre-made or simply a block of store bought pastry that you have to blind bake will work a trick also!

Can I make Lemon Meringue Pie ahead of time?

You can, however, this pie cannot be chilled so the longer it stays out the more the meringue will loose volume so is best served the day it’s made. You can definitely prepare the crust a day or two ahead as well as the curd and assemble before topping with meringue made the day of.

More lemon recipes you'll love

Lemon Drizzle Cake

Lemon Bars

Olive Oil Crumb Cake

How to make Lemon Meringue Pie:

For the pastry, place the flour, salt, butter and egg into a bowl and cut into your flour until the butter is slightly larger than peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms and no dry portions remain in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing firmly into the dish and trimming the edges.

Return the dough to the fridge for 20 minutes to chill.

Remove, pierce with a fork all over.

Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden.

Remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove from the oven and brush 2 tablespoons egg whites over the entire pastry, making sure it’s spread as thinly as possible.

Set the pastry aside to cool completely.

Lower the oven temperature to 120C / 250F.

For the lemon curd filling, place the sugar and lemon zest into the saucepan.

Rub together to coat the zest thoroughly with sugar and draw out the oils in the peel.

Add the corn starch and lemon juice into a small saucepan on medium heat. Whisk until thickened and it has gone from looking cloudy to more transparent.

Remove from the heat and add in the egg yolks, whisking swiftly to combine.

Add in the butter, whisking until melted and glossy looking.

Spoon into the pastry and spread out evenly.

Place into the oven and bake for 20 minutes or until the lemon curd looks glossy on top.

Remove and allow to cool completely.

Meanwhile, for the Swiss Meringue, place a small saucepan on low heat with enough water not to touch the base of a heatproof bowl.

Place the egg whites and sugar into a heatproof bowl and put over the simmering water.

Beat on low until your egg whites reach 73C/165F (if you don’t have a thermometer, the best test is to put a clean finger into the egg whites and you feel no sugar granules between your finger or can’t keep your finger in the mixture for more than 3 seconds).

Remove the egg whites from the heat and beat on medium speed with a whisk attachment until stiff and glossy, approximately 8 minutes.

Stop beating as soon as it’s glossy and slowly spoon the meringue evenly onto your lemon curd, (we want to avoid air bubbles when we cut into our pie, that’s why we do this slowly).

Smooth out and shape with an offset spatula all the way to the edges of your piw.

Using a blowtorch, lightly burn the meringue to your preference or place under the grill/broiler to caramelize the exterior.

Slice and serve.

Dig in!

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