Lemon Meringue Pie is one of those timeless classics that never goes out of style. The contrast between the buttery, crumbly pâte sablée, the vibrant lemon filling, and the delicate, cloud-like meringue is nothing short of magic. Whether it’s for a special occasion or just a weekend treat, this pie is a showstopper. Not only does it look stunning on the table, but every bite bursts with fresh citrus flavor, tempered by the perfect amount of sweetness. A slice of this pie is like a ray of sunshine on your plate.
Lemon Meringue Pie
This recipe makes one 25 cm (10-inch) Lemon Meringue Pie, serving about 8 slices. With a buttery pâte sablée, luscious lemon curd, and a beautifully browned meringue, this dessert is bound to impress.
Ingredients
Pâte Sablée (Pie Crust)
- 250 g all purpose flour (2 cups)
- 125 g unsalted butter (cold and cubed, ½ cup)
- 100 g sugar (½ cup)
- 2 egg yolks
- 2 tbsp cold water
- 1 pinch salt
Lemon Curd
- 2 large lemons
- 150 g sugar (¾ cup)
- 3 tbsp cornstarch
- 3 eggs
Meringue
- 3 egg whites
- 100 g sugar (½ cup)
- ½ tsp baking powder
- 1 pinch salt
Instructions
Prepare the Pâte Sablée
- Preheat the oven to 180°C (350°F).
- Whisk together the egg yolks, sugar, and 2 tablespoons of water until light and frothy.
- In a separate bowl, mix the flour and butter cubes with your fingers until the mixture becomes crumbly, resembling coarse sand.
- Create a well in the center and pour in the egg mixture.
- Quickly mix with a knife until the dough starts coming together—avoid overworking it.
- Form the dough into a ball, press it down once or twice to smooth it out, and wrap it in plastic wrap. Chill for 30 minutes.
- Roll out the dough to fit a 25 cm (10-inch) tart pan. Line the pan with the dough, trim the edges, and prick the bottom with a fork.
- Cover with parchment paper and fill with baking beans or rice.
- Blind bake for 20–25 minutes or until lightly golden. Remove the beans and let cool. Reduce the oven temperature to 150°C (300°F) for the meringue step.
Prepare the Lemon Curd
- Zest two lemons and juice them, setting both aside.
- In a saucepan, whisk together the lemon zest, lemon juice, sugar, and cornstarch.
- Begin heating on low, stirring occasionally.
- In a separate bowl, beat the eggs. Gradually pour the lemon mixture into the eggs, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5–7 minutes).
- Pour the lemon curd over the cooled crust and spread evenly. Allow it to cool.
Prepare the Meringue
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the sugar and baking powder, continuing to beat until stiff peaks are achieved.
- Spread the meringue over the lemon curd, creating swirls and peaks as desired.
- Bake at 150°C (300°F) for 10–15 minutes or until the meringue is lightly browned.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below.