Tangy, creamy, and topped with clouds of meringue—this Classic Lemon Meringue Pie is the ultimate summer dessert.

Soft, fluffy meringue sitting atop a creamy lemon curd—this classic pie is summer on a plate. Who would you share this with? Comment below!

There’s something so special about a homemade lemon meringue pie—light, tangy, and beautifully simple.

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CLASSIC LEMON MERINGUE PIE

Serves 8
Prep 1h 30 mins

Ingredients
Pastry
180g plain flour
105g cold butter
1 tbsp icing sugar
1 egg yolk
1 tbsp cold water

Filling
2 tbsp cornflour
100g caster sugar
Zest + juice of 3 lemons
85g unsalted butter
4 egg yolks
1 whole egg
1/8 tsp salt

Meringue
5 egg whites
200g caster sugar
2 tsp cornflour
Pinch of salt

Method
Put pastry ingredients into food processor, pulse until combined. Roll pastry onto floured surface and line a 24cm pie dish.
Trim & neaten edges, prick base with a fork, chill for 1 hr in fridge. Preheat oven to 200C/ 180C fan. Cover pastry with baking paper, fill with baking beans, bake 'blind' for 15 mins. Remove paper, beans & bake a further 8 mins until golden.

Filling: Mix cornflour, sugar, zest in a medium saucepan. Slowly pour in lemon juice, top up with 200ml water. Cook over medium heat, until smooth & thickened. Once it bubbles, remove from heat, beat in butter until melted. Add yolks, whole egg, beat together, return to pan, stir until mixture thickens. Take off heat, set aside.
Preheat over to 180C/ 160C Fan.

Meringue: Whisk egg whites in large bowl, whisk until soft peaks, slowly add sugar a tbsp at a time. Whisk in cornflour, until smooth & thick.
Pour filling into pastry case, dollop meringue over top of pie, swirl with spoon for decorative swirls. Bake for 10-15 mins until just coloured. Leave pie to cool completely.