This Lemon Meringue Pie is the ultimate dessert for citrus lovers: a crisp, golden pastry base filled with smooth, tangy lemon curd and topped with a fluffy, toasted meringue. It’s a timeless recipe that looks impressive on the table and tastes even better.

But let’s be real—getting that filling to set just right, or preventing a weepy meringue, can be tricky. I’ve tested this recipe with a few clever techniques that help avoid common pitfalls, including tips for achieving the right lemon curd consistency, cooling time, and an optional brûléed topping.

Why You’ll Love This Recipe Lemon Meringue Pie

• Buttery, flaky homemade pastry
• Lusciously tangy lemon curd
• Soft, stable meringue with a golden top
• Can be made in a standard 22cm glass pie dish
• Includes expert tips to help it set perfectly
• Optional brûléed finish for extra wow factor

Ingredients you need for Lemon Meringue Pie

• Plain flour
• Unsalted butter
• Icing sugar
• Eggs
• Cold water
• Caster sugar
• Cornflour
• Lemons
• White Vinegar

Tips for Success

• Keep ingredients cold and don’t overwork the pastry dough for a flaky result.
• Cook the curd until very thick—it should hold soft trails when stirred.
• Beat the meringue thoroughly, and make sure the sugar is dissolved for a stable structure.
• Spread the meringue to the crust edges to seal and prevent shrinking or weeping.
• Let It Set – Don’t Skip This Step! – Let the pie cool at room temperature for 2–3 hours.
• For clean slices – refrigerate for another 1–2 hours before serving.
• Optional brûlée adds a stunning visual and a caramelised crunch.

More Recipes You Might Like

• Mixed Berry Pavlova
• Basque Cheesecake
• Passionfruit and Raspberry Tarts
• French Strawberry Tart

Final Thoughts

This Lemon Meringue Pie is a showstopper—fresh, zingy, and full of contrast between the crisp pastry, silky lemon curd, and sweet, fluffy meringue. Want to take it up a notch? Try a quick brûlée with a blowtorch for an extra golden, caramelised top that adds both flavour and drama.

If you give it a go, I’d love to hear how it turns out—leave a comment or tag me on Instagram with your creations!

Lemon Meringue Pie

A classic Lemon Meringue Pie with crisp pastry, tangy lemon curd, and fluffy meringue, finished with a golden brûléed top.

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Course: Dessert, Pie, Sweets

Keyword: Egg and Bacon Pie, Lemon Pie

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Servings: 8 people

Calories: 456kcal

Equipment

• 1 Pie Dish 22cm
• 1 Food Processor
• 1 electric beaters
• 1 large saucepan
• 1 Large mixing bowl
• Baking Beads

Ingredients

For the Pastry

• 200 g plain flour 1⅓ cups
• 100 g unsalted butter cold and cubed
• 2 tbsp icing sugar
• 1 egg yolk
• 2 tbsp cold water

For the Lemon Filling

• 200 grams caster sugar 1 cup
• 35 g cornflour ¼ cup
• 250 ml water 1 cup
• 125 ml fresh lemon juice ½ cup
• zest of 2 lemons
• 3 egg yolks
• 50 g unsalted butter

For the Meringue

• 3 egg whites room temperature
• 150 g caster sugar ¾ cup
• 1 tsp white vinegar

Instructions

Make the Pastry

• In a food processor, pulse flour, butter, and icing sugar until the mixture resembles breadcrumbs.
• Add egg yolk and 1 tbsp of cold water, pulsing until a dough forms. Add extra water if needed.
• Flatten into a disc, wrap, and chill for 30–60 minutes.
• Roll out on a floured surface and press into a 22cm glass pie dish. Trim the edges.
• Optional: Some recipes recommend chilling the pastry again at this stage (15–30 minutes) to help prevent shrinking. However, if your dough was well chilled initially and you worked quickly, you can skip this step—as I often do—with great results.
• Use a fork to prick the base of the pastry all over—this helps prevent air bubbles during baking.
• Line the pastry with baking paper and fill with baking weights or rice.
• Blind bake at 200°C (180°C fan) for 15 minutes, remove the weights, then bake for a further 10 minutes until golden.

Make the Lemon Filling

• In a medium saucepan, whisk sugar and cornflour. Slowly whisk in water and lemon juice.
• Cook over medium heat, whisking constantly until thickened and bubbling.
• Reduce heat to low and simmer for 1 minute.
• In a separate bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot lemon mixture to temper, then return to the pan.
• Cook for another minute, then remove from heat and stir in butter and zest.
• Tip: The lemon curd should be thick enough to coat the back of a spoon and just hold soft ribbons when stirred. If it still runs off the spoon or looks too loose, continue cooking gently until it thickens further.

Make the Meringue

• Beat egg whites until foamy. Add vinegar and beat until soft peaks form.
• Gradually add sugar, 1 tablespoon at a time, beating well between each addition.
• Beat until stiff, glossy peaks form and no sugar grains remain when rubbed between your fingers (about 5–7 minutes total).

Assemble and Bake

• Pour the lemon curd into the pastry shell while it’s still hot—this helps the meringue bond properly and prevents separation or weeping.
• Spoon the meringue over the filling, spreading it all the way to the crust to seal the edges.
• Bake at 180°C (160°C fan) for 10–12 minutes, or until the meringue is lightly golden.
• Optional (for a brûléed finish):
• Once baked, allow the pie to cool slightly. For extra caramelisation, use a kitchen blowtorch to gently brûlée the top of the meringue. Move the flame in small circles to avoid burning and create a beautifully toasted effect.

Let It Set – Don’t Skip This Step!

• This part is essential: Lemon curd firms up as it cools, and slicing too soon will cause it to spill out.
• Let the pie cool at room temperature for 2–3 hours.
• For clean slices, refrigerate for another 1–2 hours before serving.

Video

Nutrition

Calories: 456kcal | Carbohydrates: 70g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 28mg | Potassium: 88mg | Fiber: 1g | Sugar: 46g | Vitamin A: 600IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg