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Lemon Meringue Pie

The classic pie with a tangy lemon filling and piles of fluffy meringue

Course Dessert
Cuisine American
Keyword Dessert
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 14
Author thebakingexplorer



  • 170 g Butter
  • 350 g Plain flour
  • 2 Eggs large


  • 250 ml Lemon juice
  • 200 g Caster sugar
  • 4 Eggs large
  • 4 Egg yolks
  • 175 g Butter


  • 225 g Caster sugar
  • 125 ml Water
  • 1/2 tsp Cream of tartar
  • 4 Egg whites


  1. To make the pastry rub the butter into the plain flour until it resembles bread crumbs

  2. Add the eggs and bring the mixture together into a dough. Wrap it in cling film and chill it in the fridge for 30 minutes
  3. Pre-heat your oven to 200C (180C Fan)/400F/Gas Mark 6

  4. Roll the pastry out and line the tin with it, trim the edges and prick the bottom all over with a fork
  5. Cover the pastry with foil or baking paper and fill it with baking beans. Bake the pastry for 20 minutes

  6. Remove the baking beans and foil, turn the oven down to 180C (160C Fan)/350F/Gas Mark 4 and bake the pastry again for another 15 minutes
  7. To make the lemon filling whisk up the whole eggs and egg yolks
  8. In a pan melt the butter, caster sugar and the lemon juice together
  9. Once the butter and sugar are melted, pour the mixture slowly into the eggs, whisking as you pour
  10. Pour the mixture back into the pan and heat it on a medium heat for 5 minutes until it thickens up, keep stirring it during this time
  11. Pour the lemon mixture into the pastry case. Bake it again on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. Leave it to cool completely
  12. To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready
  13. In a stand mixer whisk up the egg whites with the cream of tartar until they reach soft peak stage. Pour the sugar syrup into a jug, and keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl

  14. Keep the food mixer running until the bowl feels cool, then dollop the meringue on top of the pie using a spoon and flick it around to give it texture. Finally use a kitchen blowtorch to brown the meringue all over
  15. Serve immediately and store leftovers in the fridge for 2 days