Perfect Lemon Meringue Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 180 g Flour
  • 110 g Salted Butter
  • 45 g Icing Sugar
  • 1 Tbsp Ice Cold water
Lemon Filling:
  • 82 g (5) Large Egg Yolks, room temperature (reserve the whites)
  • 240 g White Sugar
  • ½ tsp Salt
  • 70 g Corn Starch
  • 390 ml Boiling Water
  • 35 g Unsalted Butter
  • 160 ml freshly squeezed lemon juice, strained to remove seeds and pulp
  • 2 Tbsp Lemon Zest
Italian Meringue:
  • 250 g White Sugar
  • 80 g Boiling Water
  • 4 egg whites
  • Pinch of Salt
  • ¼ tsp Cream of Tartar
  • 1 tsp Vanilla Extract
  1. Place flour in a food processor. Add the diced butter and jiggle it around a bit so that all the butter is covered in flour and not sticking together.
  2. Process the flour and butter together on medium speed until resembling bread crumbs.
  3. Add the icing sugar and process for another 15 seconds.
  4. Add the ice cold water and turn the processor on for another 15 seconds or until the mixture starts clumping in the machine. Do not keep processing until all the dough comes together! It is a firm dough, so it is not as wet.
  5. Dump all the contents (there will be many dry crumbs, don’t panic) onto a work surface and knead the dough until smooth – about 2 minutes. Do not add more water.
  6. Flatten your pastry out slightly until it is about ½ inch thick. Wrap it tightly in plastic wrap and chill in the refrigerator for 10 minutes.
  7. In the meantime prepare your tin. I use a 9 inch loose bottom cake tin. Spray or lightly butter the inside of your tin, making sure to only grease about 2 inches up the sides if you are using a deeper cake tin.
  8. Remove pastry from the fridge and roll out on a large piece of baking parchment to about 3 mm thick. Rotate the parchment every few seconds so that your pastry is rolled out more or less into a circle.
  9. Place the base of your tin face side down on top of the pastry and cut around the sides of it. Trim off the excess pastry around the base and keep to one side. Place one hand under the parchment paper and one side on top of the base. Flip the pastry in one swift motion.
  10. Fit the pastry covered base back into the tin and fill in the sides with pastry using your thumbs. If you are using a cake tin, only take the pastry about 3,5 cm up the sides.
  11. Freeze the pastry for 5 minutes. Remove from freezer and smooth the surface and edges with a spoon if desired. Return to the freezer for an extra 15 minutes.
  12. Preheat your oven to 180˚C (350˚F). Blind bake the pastry for 20 minutes using foil. Remove the baking beans and foil. Brush the inside of the pastry with beaten egg white and prick holes in the base with a fork.
  13. Return the pastry to the oven until lightly golden brown.
  14. Leave to cool inside the tin.
Lemon Filling:
  1. Place a damp washcloth on your work surface to keep things from sliding around. Add all the egg yolks to a medium mixing bowl and place on top of washcloth.
  2. Place the white sugar and corn starch in a medium sized pot and stir to combine. Gradually pour in the boiling water while whisking with your other hand.
  3. Transfer pot to a medium heat. Keep stirring with a whisk. The mixture takes a while to heat up, but then it thickens very quickly. Let the mixture come to a low boil. Large steam bubbles will begin to form and the mixture will start to become translucent. Keep the mixture on a low boil for another 2 minutes, whisking all the while.
  4. Remove the pot from the heat. Next you need to temper the egg yolks. Dip the whisk into the translucent goo and then whisk it into the egg yolks. Tap your whisk on the side of the mixing bowl to shake off any egg yolk. Dip it into the goo again and whisk into the yolks. Keep going until about half the goo is mixed into the yolks.
  5. Transfer the tempered egg yolk mixture back into the pot with the rest of the goo and whisk thoroughly.
  6. Return the pot to a medium heat once more and bring to a low boil while whisking – same as before. You need to be sure the egg yolks are cooked through, so keep the mixture on a low boil for another 2 minutes, whisking all the while.
  7. Remove the pot from heat. Add the butter, lemon zest, and lemon juice to the pot all at once and whisk to combine.
  8. Transfer the lemon filling to a clean mixing bowl. Immediately place plastic wrap directly onto the surface of the filling to prevent a skin from forming. Start with the meringue immediately after you made the filling. Remember, we want the filling to still be warm when we place the meringue on top.
Italian Meringue:
  1. Place boiling water and sugar into a small, heavy based saucepan and swirl to combine.
  2. Bring mixture to a simmer on medium heat. Swirl the saucepan now and then to distribute sugar granules that gather in the center. DO NOT STIR.
  3. In the meantime, place the egg whites, salt and cream of tartar in a super clean mixing bowl of a standing mixture. Add the whisk attachment to your mixer. Do not beat together just yet.
  4. Once all the sugar is dissolved, turn the heat up high and insert a candy thermometer in the syrup.
  5. When sugar syrup reaches 100˚C (212˚F), start whipping the egg whites on medium speed till soft peak stage.
  6. When syrup reaches 118˚C (245˚F), remove from heat. Increase mixer speed to high and pour syrup in gradually, in a thin stream, into the egg whites.
  7. Reduce speed to medium and continue beating till the bowl is cool and the meringue is stiff.
  8. Keep mixer running and add in the Vanilla Extract.
  9. Assembly of Lemon Meringue Pie:
  10. Lift out the base of your tin and transfer to your desired serving plate. The pastry can be loosened and transferred easily without any breakage.
  11. Remove the plastic wrap from your lemon filling. Transfer all the filling into your pre-baked pastry and smooth out the surface.
  12. Working from the outside in, dollop a dessert spoonful of meringue at a time on top of the lemon filling. Be sure to cover the top all the way to the edges.
  13. Using the tip of your spoon to dig into the meringue slightly and swirl outward and upward to create beautiful peaks. Do not use the back of your spoon.
  14. Brown the meringue to your liking with a blowtorch.
  15. Leave the completed Lemon Meringue Pie to stand at room temperature for at least 2 hours before slicing and serving.
Recipe by Philosophy Of Yum Blog at