Classic Lemon Meringue Pie

Classic Lemon Meringue Pie


163 people made this

This old favourite contrasts the sweetness of meringue with the tartness of lemons. The pie is delicious served warm or cold.

Lynn Lewis and Joachim Wahnschaffe

Serves: 6 

  • Pastry
  • 1 1/3 cups (165g) plain flour
  • 2 tablespoons icing sugar
  • 150g butter, chilled and cubed
  • 1 1/2 tablespoons ice water
  • Filling
  • 3/4 cup (170g) caster sugar
  • 1/2 cup (60g) cornflour
  • finely grated zest of 3 lemons
  • 1/3 cup (80ml) lemon juice, strained
  • 3/4 cup (185ml) water
  • 3 egg yolks, lightly beaten
  • Meringue
  • 3 egg whites
  • pinch cream of tartar
  • 1/3 cup (80g) caster sugar

Preparation:20min  ›  Cook:30min  ›  Extra time:2hours chilling  ›  Ready in:2hours50min 

  1. Pastry Process the flour in a food processor with icing sugar and butter until the mixture resembles coarse breadcrumbs. Add ice water then process just until the mixture comes together in a ball.
  2. Turn pastry out onto a lightly floured work surface. Knead it gently once or twice to form a ball and press into a 15cm disc. Wrap in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 180 degrees C.
  4. Roll out pastry to a 33cm round about 5mm thick. Line a 25cm pie plate. Pierce the base several times with a fork. Chill the case for 15 minutes.
  5. Line the pastry with baking paper and half-fill with dried beans or rice. Bake for 15 minutes. Remove the paper and beans or rice and cook for a further 10 minutes or until light golden and aromatic. Leave pastry case to cool.
  6. Filling Put the caster sugar and cornflour in a saucepan. Combine the lemon zest and lemon juice and the water and add to the saucepan. Stir constantly over a medium heat until mixture comes to the boil.
  7. Remove from the heat. Gradually pour the hot filling in a steady stream into the egg yolks, whisking constantly. Transfer filling to a bowl and cover with plastic wrap. Cool and then chill for about 2 hours.
  8. Meringue Beat the egg whites in a bowl with the cream of tartar until soft peaks form. Add sugar, a spoonful at a time, beating well after each addition. The meringue should be thick and shiny.
  9. To Assemble: Spoon the chilled lemon filling into the pastry shell, smoothing the top with the back of a spoon.
  10. Spread the meringue over the lemon filling, making sure it forms a seal all around the pastry shell to prevent the filling from overheating, which could cause it to separate.
  11. Bake for 10 minutes in the preheated oven or until the meringue is a light golden colour. Allow to cool before serving.

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Reviews (8)


Used different ingredients. Only had two lemons so used them plus one lime....very very yum! - 11 May 2010


Yes!!!! I have been after this recipe for years. I left all my cook book's in NZ when I moved over here to Aus. 30 yrs ago. Don't have a clue what happened to them I think they were sold with the house. But this is the one I used to make. Yippeee!!!!!! Thank you All recipies. - 21 Jun 2010


I misplaced my old recipe, so have tried a few I've found online without much luck, until this one! The pastry is perfect, the lemon curd a delicious balance of tart and sweet, and the meringue was just right. I did have a little seepage from the curd after baking, so will just have to try again to make sure it wasn't a one-off.... - 28 Oct 2012

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