A slice of Lemon Meringue Pie is one of my favourite desserts. Maybe it’s the contrast between its bright, citrusy filling and the cloud-like topping that makes it such a memorable treat. Or maybe it’s the way it bridges the gap between zesty and sweet, light and indulgent, familiar and just a little bit fancy. Whatever it is, this classic dessert has stood the test of time, making its way onto countless family tables, bakery shelves, and afternoon tea spreads.
Lemon Meringue Pie is a dessert of balance. At its heart is the lemon curd filling—a vibrant, golden centre that is both tart and sweet. The use of fresh lemons is key here, ensuring that burst of citrus brightness that defines the pie. It’s the kind of filling that wakes up your taste buds, offering a lively contrast to the buttery pastry base below. And then, of course, there’s the meringue: a glossy, billowy topping, whisked to perfection and kissed by the oven’s heat until golden peaks form. Light as air yet satisfyingly rich, it provides the perfect finishing touch.
This pie’s origins trace back to the 18th century, when lemon desserts were becoming increasingly popular in Europe. The art of making meringue, however, was a separate culinary development—one that French and Swiss pastry chefs had been perfecting. Eventually, the two elements were brought together, creating the much-loved pie we know today. Some credit Elizabeth Goodfellow, a 19th-century American pastry chef, with popularising it in the United States, but its appeal has since spread far and wide.
What makes Lemon Meringue Pie so irresistible is not just its flavour but its texture. The crisp pastry base provides a satisfying crunch, the silky lemon filling melts in the mouth, and the soft, airy meringue rounds it all out beautifully. The best versions achieve that magical contrast where each component shines while complementing the others.
There’s also a certain theatre in serving Lemon Meringue Pie. The moment you cut into it, revealing the layers, is a thing of beauty. And let’s not forget the satisfaction of lifting a forkful—meringue wobbling delicately, curd glistening beneath. It’s a dessert that deserves to be enjoyed slowly, savoured with every bite.
Whether you’re indulging in a homemade slice or picking up a beautifully crafted one from your favourite bakery, Lemon Meringue Pie has a way of making any occasion feel special. It’s sunshine on a plate, a sweet-and-tangy delight that never goes out of style.
Lemon Meringue Pie
Ingredients
For the Pastry:
- 200 g plain flour
- 100 g unsalted butter cold and cubed
- 25 g caster sugar
- 1 large egg yolk free range
- 2 tbsp cold water
For the Lemon Filling:
- 3 large lemons zested and juiced
- 100 g caster sugar
- 3 tbsp cornflour
- 300 ml water
- 3 large egg yolks
- 40 g unsalted butter
For the Meringue Topping:
- 4 large egg whites free range
- 200 g caster sugar
- 1 tsp cornflour
Instructions
Prepare the Pastry:
- Preheat the oven to 180°C (350°F).
- In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs.100 g unsalted butter, 200 g plain flour
- Stir in the sugar, then add the egg yolk and water, mixing until a dough forms.25 g caster sugar, 1 large egg yolk, 2 tbsp cold water
- Roll out the dough on a floured surface and line a 23cm (9-inch) pie tin. Trim the edges and chill for 20 minutes.
- Line the pastry with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until golden. Let cool.
Make the Lemon Filling:
- In a saucepan, mix the cornflour and sugar. Gradually whisk in the water and lemon juice until smooth.100 g caster sugar, 3 tbsp cornflour, 300 ml water, 3 large lemons
- Cook over medium heat, stirring continuously, until the mixture thickens.
- Remove from the heat and whisk in the egg yolks, lemon zest, and butter.3 large egg yolks, 40 g unsalted butter
- Return to low heat for another 2 minutes, stirring constantly. Pour into the cooled pastry shell.
Make the Meringue & Bake:
- In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, one spoonful at a time, whisking until glossy.4 large egg whites, 200 g caster sugar
- Fold in the cornflour.1 tsp cornflour
- Spoon the meringue over the lemon filling, ensuring it reaches the edges of the pastry. Swirl the top with a spatula.
- Bake for 15–20 minutes until the meringue is golden.
- Allow to cool for at least 2 hours before slicing and serving.