Introduction: Lemon Meringue Pie

Lemon Meringue Pie has to be one of the best pies out there, I grew up eating this delicious pie and something about the pairing of tart and sweet flavours make it irresistible. This is a very simple and delicious pie perfect for any occasion and it does not require a lot of skill. So follow along to make this refreshing pie at home.

Step 1: Pastry

To make the shortcrust pastry you will need:

  • 1 1/2 cups plain flour
  • 1/2 cup icing sugar (AKA powdered sugar)
  • 125g cold cubed butter
  • 2 egg yolks
  • 1tbs cold water


To make the pastry for the lemon meringue pie, place the flour, sugar and butter into a food processor and process until the mix looks like breadcrumbs. Add in the egg yolks and the water and process again until a dough begins to form. Take the dough out onto a clean surface and shape it into a disc, wrap the disc in cling film and leave it to chill in the fridge for 1 hour.

*If you don't have a food processor you can do this step by hand

Step 2: Baking the Crust

Once the disc of dough has been chilled take it out onto a floured surface and roll it out to fit the tin of your choice. Grease the tin and carefully put it into the tin, gently push the dough into the sides of the tin. Scrunch up a large piece of parchment paper and the spread it back out place this into the tin lined with the dough. Pour in enough rice or beans to fill the pie tin on top of the paper. Place the pie base into the oven for 30-40 minutes removing the baking weights 15 minutes in. Take the base out of the oven and let it chill at room temperature.

*If the edges are burning and the centre is not completely cooked you can use a piece of foil to cover it.

Step 3: Lemon Curd

To make the lemon curd you will need:

  • 2 eggs
  • 2 egg yolks
  • 1/3 cup caster sugar
  • 80g butter
  • Zest and juice of 2 lemons
  • 2tbs corn-starch


To make the lemon curd whisk the eggs, yolks and sugar in a small pot until well combined. Place the pot onto the stove and add in the butter, lemon zest and juice, mix in until the butter is completely melted. Add the cornflour into the pot and continue whisking the mix until it thickens. Strain the lemon curd and let it cool completely.

*Don't worry if the curd is not at the exact thickness you want it to be at, it will thicken as it cools

Step 4: Meringue

To make the meringue you will need:

  • 1 cup caster sugar
  • 1/3 cup water
  • 3 egg whites
  • 1/2 tsp cream of tartar


To make the meringue place the sugar water and cream of tartar into a small pot and whisk o medium heat, bring to a boil and then let the sugar mixture come to a simmer. In a clean large bowl whisk the egg whites to soft peaks. Gradually add the sugar mixture to the egg whites in a steady stream while beating, continue beating for 2-3 minutes or until the mixture thickens up completely, and it reaches stiff peaks.

*Make sure that the equipment and the bowl you are to whip the egg whites in is completely clean, otherwise the eggwhites will not whip up properly.

Step 5: Assembly

To assemble the lemon meringue pie place the crust onto the serving plate, spoon in all of the lemon curd and spread out evenly. Then top the pie with the meringue, you can pipe the meringue on or spread it on. You can also toast the top using a kitchen blowtorch. It's now finally time to enjoy a slice or more :)

Pie Contest

Participated in the
Pie Contest