Lemon Meringue Pie: the simple recipe for a decadent dessert

Total time: 90 Min
Difficulty: Low
Serves: 6 people
By Cookist

The classic Lemon meringue pie is a type of dessert pie that every home cook should have in their recipe repertoire. It consists of a shortcrust pie base with lemon curd and a meringue topping. Those who love it, love it because of its contrast between sweet and tart, and crunchy and creamy.

To make it you need a few simple pantry ingredients and you even make your own homemade curd! Of course, there are a few shortcuts too, so make sure to check them out below. Once you conquer the lemon meringue pie, you’ll feel like you can take on a whole new world of baking recipes. So why wait? Try your hand at this easy Lemon Meringue Pie.


How To Make Lemon Meringue Pie

There are only a few easy steps involved in this Lemon Meringue Pie. First, bake the pie crust, then fill with the prepared filling.  Whisk the egg whites to create the meringue and carefully spread over the filling. Bake until the meringue starts to color or use a kitchen torch.

Remember to refrigerate the Lemon Meringue Pie uncovered before serving to give it time to set.


Tips For Making Classic Lemon Meringue Pie

You can use a quick biscuit base. Simply mix together 5.3 oz biscuits and 1/4 cup of melted butter, and press into the cake pan.

To prevent it from becoming soggy, don’t cover it when you store it in the fridge. This will cause condensation, making for a watery mess on your pie. Since your Lemon Meringue Pie will be stored in the fridge uncovered, make sure there isn’t any pungent food that can transfer unappealing flavors to the pie.

For a quick filling, you can use condensed milk. Simply whisk together 4 egg yolks, 1 (14 oz) can of condensed milk, 1 tsp lemon zest, and juice from ½ lemon.

If you don’t have time to make the filling, you can use store-bought lemon curd for the filling. Simply pour in the baked crust, top with the meringue topping, broil, and place in the fridge.


How To Store Lemon Meringue Pie

The uncovered Lemon Meringue Pie will keep for about 2-3 days in the fridge.

Shortcrust pastry
1 sheet
for the filling
Egg whites
1/3 cup
a pinch
1 1/2 cup
3/4 cup
Lemon juice
1/3 cup
Cold butter
2 tbsp
for the meringue
1/3 cup
1 1/2 cup
Egg whites


Cover tart pan or round baking pan with a sheet of pastry cut off any excess and poke with a fork all over the bottom of the crust.

Place in the freezer for 30 minutes.Cover the frozen shell with parchment and pour uncooked rice/beans or baking stone on top. Blind bake the crust for 30 minutes at 180C. Leave to cool down completely.

Meanwhile, make lemon cream: whisk egg yolks, salt, and cornstarch together.

Dissolve sugar in hot water.

Slowly pour the sugar water into the yolk mixture while mixing constantly.

Place cream over medium-low heat and cook, stirring, until thickens. Add cold butter and lemon juice into the hot cream and set aside to cool down.

Pour the cream into the cooked pie shell. Place in the fridge.

To make meringue mix sugar and water together, place pot over medium heat, and leave to boil until sugar dissolves completely.

Beat egg until soft peaks form. Start pouring the hot syrup into egg whites while still beating them with the mixer.

Put meringue over the cream to make a fluffy top.

Broil or use a blow torch to caramelize the sugar in meringue.


Instead of store-bought pastry, you can make your own. To make your own shortcrust pastry, you can use a food processor to blend: 1 ¼ cup flour, ½ tsp salt, ½ tsp sugar, ¼ cup vegetable shortening (or lard), ¼ cup cold butter (cubed), and ¼ cup ice-cold water.

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