Classic Lemon Meringue Pie
Lemon meringue pie has been delighting dessert lovers for generations. The refreshing citrus filling paired with soft meringue creates a light yet indulgent dessert that's always a crowd favourite.
Ingredients
Pastry
1 sheet sweet shortcrust pastry
1 egg, lightly beaten
Lemon Filling
1 cup caster sugar
⅓ cup cornflour
1½ cups water
3 egg yolks
60g unsalted butter
2 teaspoons finely grated lemon zest
½ cup fresh lemon juice
Meringue
3 egg whites
½ cup caster sugar
½ teaspoon cream of tartar
Instructions
Preheat the oven to 180°C.
Line a 23cm pie dish with the pastry, trim the edges, and prick the base with a fork.
Blind bake the pastry for 15 minutes, remove the baking weights, brush with beaten egg, and bake for another 10 minutes until golden.
In a saucepan, whisk together the sugar and cornflour, then gradually add the water.
Cook over medium heat, stirring constantly until thickened.
Remove from the heat and whisk in the butter, egg yolks, lemon zest, and lemon juice until smooth.
Pour the filling into the baked pastry shell.
Beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
Spoon the meringue over the hot lemon filling, spreading it right to the pastry edges to seal completely.
Bake for 15–20 minutes until the meringue is lightly golden.
Cool completely before slicing and serving.
Serving Suggestions
Serve chilled on a warm day.
Garnish with fresh lemon zest.
Pair with fresh berries for extra colour and flavour.
Tips
Fresh lemon juice gives the best flavour.
Make sure the meringue touches the pastry edges to help prevent shrinking.
Allow the pie to cool fully before cutting for clean slices.
Storage
Store covered in the refrigerator for up to 3 days. Lemon meringue pie is best enjoyed fresh, as the meringue may soften over time.
