Classic Lemon Meringue Pie
Classic Lemon Meringue has contrasting flavours and textures, making it a delight to eat. Tangy lemon curd, topped with sweet and fluffy meringue, all in a light and flaky crust. It is for good reason this dessert is so popular!
Some other popular lemon desserts to use up those leftover lemons are No Bake Lemon Cheesecake and Lemon Portuguese Tarts.
Lemon Meringue Pie Components
The crust: You can use shop bought crusts or frozen pastry to cut corners with this recipe. However, if you are going to the effort making your own lemon meringue pie, it is definitely worth making your own pie crust from homemade pastry. It provide a light and flaky texture that you just don’t get from shop bought versions.
The filling: Lemon curd is sweet and yet quite tangy. It has a velvety texture that works perfectly with the meringue and the crust.
The topping: While the meringue topping is light and fluffy on the inside with a silky smooth texture. But it has a toasted marshmallow type top.
Serving!
It is really important to refrigerate the Classic Lemon Meringue until it is completely cold. This will ensure the lemon curd sets and doesn’t run out of the pie when cut.
Like toasted marshmallows, the meringue is very sticky. So, when ready to serve make sure you dip the knife into hot water before cutting into the lemon meringue pie. This will ensure the knife slides straight through and doesn’t pull the meringue apart.
It is best to eat lemon meringue pie the same day it is made (although my kids don’t seem to have an issue eating any leftovers). The pie will release juices that make the pastry crust soggy.
Feedback: Did you try the Classic Lemon Meringue Pie? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Lemon recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Classic Lemon Meringue Pie
Crispy homemade pie crust filled with tangy lemon curd and fluffy toasted meringue. A classic dessert – and for good reason!
10
servings35
minutes35
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Ingredients
- Pie Crust
¾ cup plain flour (plus extra for rolling)
2 tsp sugar
¼ tsp salt
75 grams unsalted butter, cold and chopped
1 egg yolk (save the white for the meringue)
¼ cup ice-cold water, approximately
- Lemon Filling
1 cup white sugar
¼ cup cornflour
4 egg yolks (save the whites for the meringue)
¾ cup water
½ cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
80 grams unsalted butter, chopped
- Meringue
5 egg whites
½ tsp cream of tartar
pinch of salt
½ cup caster sugar
Directions
- Crust
- Place the flour, sugar, salt and egg yolk into a food processor. Turn it onto low to medium and gradually pour the water in while it is running. Add enough water to form a dough – it shouldn’t be too sticky.
- Remove the dough from the processor, completely cover in plastic wrap and refrigerate for 30 minutes. The pastry can stay in the fridge for up to 48 hours.
- Preheat oven to 190C | 170C fan forced and lightly grease a 24×3.5cm pie pan (one with a fallout base is best).
- Remove the pastry from the fridge and roll between two sheets of baking paper until it forms a round of approximately 2-3mm thickness. Sprinkle with a little extra flour to stop the dough sticking to the paper, if necessary. Carefully place the round into the prepared pan, pressing lightly to fit tightly to the edges. Let the pastry edges sit approximately 1cm above the edge of the pan and trim any excess. Pierce the pastry a number of times with a fork.
- Blind bake the crust – read my Foolproof Shortcrust Pastry post for further details about blind baking and other pastry tips.
- Set the cooked crust aside and reduce the oven temperature to 180C | 160C fan forced.
- Lemon Filling
- Whisk the sugar, cornflour, egg yolks, water, lemon juice and zest in a small saucepan. Stir over medium heat until the mixture bubbles and thickens.
- Remove from the heat and add the vanilla and butter. Stirring until the butter is completely melted. Set aside to cool slightly.
- Meringue
- In a mixer, beat the egg whites, cream of tartar and salt on medium speed – until the mix forms soft peaks and they can hold their shape.
- While the mixer is running incorporate the sugar, adding one spoonful at a time. When done, the mixture should be nice and glossy.
- Assemble
- Stir the lemon filling and scoop into the blind baked crust. Spreading evenly over the base.
- Scoop the meringue onto the lemon filling and spread right to the edges of the crust, making sure there are no gaps to the lemon filling.
- Using a spatula, spread the meringue while forming little peaks. These peaks will brown quicker than the rest of the meringue and make for a great effect.
- Bake the meringue for 10 minutes. Turn the pie in the oven to ensure it browns evenly on both sides. Bake for a further 5-10 minutes – keep an eye on it to ensure it doesn’t cook too quickly.
- Remove from the oven and let it cool for an hour before removing from the pan. Refrigerate until completely cold before cutting. Cutting the pie too early will see the lemon filling run out, rather than hold it’s form.
Tip: dip the knife into hot water before cutting the pie. This will help it to glide through the meringue cleanly.
For a popular alternative lemon dessert, try my No Bake Lemon Cheesecake.