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27 Comments Sweet, tangy, creamy, and topped with a cloud of toasted meringue – lemon meringue pie is one of those desserts I simply can’t resist. If it’s on a menu, I order it. Always. Sadly, that also means I’ve had my fair share of disappointing slices… which is exactly why I finally decided to make my own.
Despite its slightly intimidating reputation, this lemon meringue pie is absolutely doable at home. With a crisp crust, a perfectly balanced citrus filling, and fluffy meringue on top, this is a classic for a reason — and one you’ll want to make again and again.
Table of contents
Why This Recipe Works
This lemon meringue pie is the perfect balance between sweet and tangy. You can use only lemons or mix it up with limes as well. The crust is easy to make and sturdy enough to hold the filling. You make the elements separately which makes it quite easy to follow.
Recipe Ingredients
For this easy lemon meringue pie you will need the following ingredients. Make sure to double check the exact measurements in the recipe card below.
- crust – for the crust you’ll need all-purpose flour, cold butter, sugar, egg, salt
- filling – you can use either lemons or a mix of lime and lemon. cornstarch, sugar, water, butter, egg yolks
- meringue topping – egg whites, sugar
Round baking tin (approx. 22 cm / 9-inch)
How to Make Lemon Meringue Pie
There are a couple of steps involved in making the lemon meringue. Not complicated but they do require a bit of prep time.
Step 1 – Make the crust
Add the flour, butter, sugar, salt, and half an egg to a food processor. Pulse briefly until the dough just comes together. Do not overmix – you want everything cold. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Tip: Warm hands can soften the butter too much, so handle the dough as little as possible.
Step 2 – Divide the dough in the tin
I use a pie tin with a loose bottom which is always easiest to take the pie out. Divide the dough over the tin and it’s ok to use your hands to smooth it out. I accidentally made my dough layer too thin. Make sure not to do that as it will break easily.
Step 3 – blind bake the crust
Preheat the oven to 180°C / 350°F. Roll out the chilled dough and line your baking tin. Crumple a piece of baking paper, uncrumple it, and place it over the dough. Fill with baking beans or dried legumes.
Bake for 20 minutes, then remove the paper and weights. Return to the oven and bake for another 10 minutes, until golden brown. Let cool completely
Step 4 – Make the lemon filling
Make the lemon filling and let it cool down completely. Stir every now. Add the filling to the crust and let it cool down to set in the fridge. Make the meringue topping too. Assemble the pie and serve.
FAQ Lemon Meringue Pie
This usually means the filling didn’t cook long enough or the pie wasn’t cooled properly. The cornstarch needs to fully thicken and turn translucent, and the pie should cool for at least an hour before slicing so the filling can set.
Yes, but for best results assemble it the same day. You can prepare and blind bake the crust and make the lemon filling up to one day in advance. Store both separately in the fridge and assemble with the meringue on the day you plan to serve it.
Flat meringue usually means the egg whites weren’t whipped enough or the sugar was added too quickly. Make sure the whites reach firm, glossy peaks and add the sugar gradually. Weeping can also happen if the pie is stored too long in the fridge.
Absolutely. This recipe works perfectly with just lime juice and zest. The lemon simply adds an extra layer of freshness, but it’s completely optional. A mix of the two works great too.
Blind baking is key. Make sure the crust is fully baked and golden before adding the filling. Let both the crust and filling cool slightly before assembling.
Freezing is not recommended. The lemon filling can become watery and the meringue will lose its texture once thawed. If needed, you can freeze the baked crust on its own.
Ovens can vary a lot in heat. Keep a close eye on the pie and place it on a higher rack if needed. Using a kitchen torch gives you much more control and reduces the risk of burning.
Make sure your bowl and whisk are completely clean and grease-free. Whip the egg whites to stiff peaks and don’t overwhip – once they look dry or grainy, they’ve gone too far.
More Easy Pie Recipes
Lemon Meringue Pie
Ingredients
Crust
- 225 grams all purpose flour
- 160 grams butter
- 80 grams sugar
- 1/2 egg
- pinch of salt
- filling for blind baking beans, rice or baking beans
Lemon filling
- 3 lemons zest and juice
- 50 grams cornflour
- 100 grams sugar
- 250 ml water
- 100 grams butter in cubes
- 3 egg yolks don’t throw away the egg whites
Meringue
- 3 egg whites
- 100 gr sugar
Equipment
- Round baking tin of around 22 cm with a loose bottom
Titel
- Mix the ingredients quickly in the foodprocessor and bring together into a ball. Wrap in plastic and leave in the fridge for at least half an hour.
- Grate the lemon and juice them. You will need 150 ml/0.6 cups of juice. Heat the cornflour and sugar with the juice and water on low heat in a small saucepan. If you've whisked out the lumps turn the heat up. The lemon filling should bind a bit and become translucent. Remove from the heat. Add the butter and let it melt into the sauce. Add the grated lemon zest. Whisk the three egg yolks and add to the sauce, stir well.
- Preheat the oven to 180 C. Roll the dough and line the baking tin with it. Crumble a piece of baking paper and place that on the dough. Add the dried beans or the baking beans on top to weigh it down. Blind bake for 20 minutes. Remove the baking paper and continue to bake for about ten more minutes until the pastry is golden brown but not too dark.
- Let the bottom and the filling cool completely. Divide the filling over the bottom. Whisk the egg whites and while whisking add the sugar bit by bit. Whip the egg white to stiff peaks.
- Preheat the oven to 180˚ C/350˚F. Scoop the egg whites on top of the cake and make little peaks and swirls with a fork. Put into the oven and leave to brown for about 5 to ten minutes. Leave the cake to cool down for at least an hour before cutting. You can also use a creme brulee burner. Which I prefer.
Notes
It’s best eaten the day it’s made, but leftovers can be stored in the fridge for up to 2 days. Keep in mind the meringue may soften over time.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Sorry Michelle. I forgot to add a code but its there now!
I can’t see the recipe. 🙁
You’re right that it is so easy to make yourself and truth be told, it’s probably better tasting too… 🙂 I do prefer homemade!
You can buy that kind of pastry there? Not here… but, it is so easy to make anyway – and that tart looks incredible. Love the high meringue. YUM!
The menu sounds supreme in it’s simplicity. When you get that right, you have a life time business!
🙂
Valerie – still catching up
We have a similar restaurant here in Montreal, except they only have one main course: beef entrecôte, with fries on the side. There’s an optional soup and salad to begin with, and the only dessert is profiteroles. No surprises, but it’s always good, and at least there are never any regrets or difficult decisions!
Your pie looks beautiful, such a vibrant filling! Lemon meringue is one of my favourites!
WOW! Those pictures are amazing. I made a lemon pie a few days ago, but I bet it didn’t taste as amazing as that one. And wow a salad then some Halabut THEN some Meringue pie! I’m ready!
-Thanks
Wow, what a lovely pie! This is one of my favorite spring and summer desserts – light and airy, but decadent and delicious. Thanks for sharing. You have a beautiful blog and I’m looking forward to exploring your recipes. 🙂
We love lemon pie and it’s been a while since I’ve made one. Now I am inspired to try this recipe.
We love lemon pie and it’s been a while since I’ve made one. Now I am inspired to try this recipe.
Thanks Peter. I thought it was a fun concept and different from the norm. By the way the restaurant was totally packed it seems to work too. They do not take reservations either!