Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert that has been delighting taste buds for generations.

Originating in the 19th century, this pie combines the zesty freshness of lemon with the sweet, airy texture of meringue, creating a perfect balance of flavours and textures.

The first known recipe for Lemon Meringue Pie was published by Elizabeth Goodfellow, an American pastry chef, and cooking school owner in Philadelphia in the early 1800s. Goodfellow is credited with pioneering the modern version of this pie, which has since become a beloved staple in many households.

I put off making Lemon Meringue Pie for years because I thought it would be hard work, but it is surprisingly easy. You do need to be patient though, as it takes a bit of time to prepare each layer perfectly.

However, the effort is well worth it!

This is my go-to recipe when I need to impress guests or bring something special to a celebration.

They always go down a treat for guests, well-loved and extremely appreciated. That’s why I make them. Some compliments won’t hurt the self esteem.

The vibrant lemon filling paired with the fluffy meringue topping creates a show-stopping dessert that’s as beautiful as it is delicious. I could honestly sit down and eat the entire pie myself in one go.

Whether you’re a seasoned baker or a novice in the kitchen, this Lemon Meringue Pie is sure to become a favourite in your recipe collection. Enjoy making and sharing this delightful dessert that brings a touch of sunshine to any table.

What Does It Taste Like?

Lemon Meringue Pie offers a sensational combination of flavours and textures. The base is a buttery, crispy pie crust that provides the perfect foundation for the sweet and tangy lemon custard filling.

Topped with fluffy, marshmallow-like meringue that’s lightly toasted to add a hint of caramelisation, this pie creates a harmonious blend of tart and sweet, crunchy and soft, making every bite a joyful experience.

How Do I Store This?

To keep your Lemon Meringue Pie fresh, store it in an airtight container in the fridge for up to three days. Keep in mind that the meringue may start to weep a few hours after being added to the pie. If you’re preparing this dessert in advance, it’s best to wait and make the meringue fresh just before serving to maintain its texture and appearance.

How Do I Stop My Meringue from Weeping?

To reduce the likelihood of your meringue weeping, I suggest adding it a few hours before you plan to serve the pie. While some bakers recommend using Italian meringue as a solution, my experience has shown that any type of meringue will eventually weep when it contacts the acidic lemon custard. Therefore, for the best results, prepare and add the meringue close to serving time to ensure it stays light and fluffy.

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Lemon Meringue Pie

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertsCuisine: AustralianDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

370

kcal

Total time

2

hours 

A buttery pastry filled with tangy lemon curd and topped with fluffy golden meringue — a classic, elegant dessert that’s pure sunshine.

Cook Mode

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Ingredients

• 1 tbsp Caster Sugar

• 1 1/2 cups Plain Flour, sifted

• 125 g Unsalted Butter, chopped

• 1 Egg Yolk

• 1 tbsp Cold Water

• 1/2 cup Caster Sugar

• 1/3 cup Cornflour

• 1 cup Water

• 1/2 cup Lemon Juice

• 3 Eggs, separated

• 1 tbsp Unsalted Butter

• 1/2 cup Caster Sugar (extra)

• Zest of 2 Lemons

Directions

• Mix the flour and caster sugar.
• Rub in the butter until mixture is crumbly.
• Beat together the egg yolk and cold water, add to the flour mixture and mix to a firm dough.
• Refrigerate, covered with plastic wrap for 30 minutes.
• Preheat the oven to 200 degrees.
• Roll out dough to fit into a greased pie dish and decorate the edge if desired.
• Pierce the pastry with a fork and blind bake for 15 minutes. Cool.
• Filling:
• Combine the sugar and cornflour in a saucepan.
• Stir in the water, lemon zest and juice.
• Cook on a low heat stirring continuously until mixture is thickened and bubbly.
• Reduce the heat and simmer for a few minutes.
• Remove from the heat.
• Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.
• Meringue
• Preheat oven to 220 degrees.
• Beat egg whites until stiff.
• Gradually add the extra caster sugar, beating constantly until the meringue forms stiff, glossy peaks.
• Heap the mixture on top of the lemon curd and spread to ensure the lemon is completely covered.
• Bake for 10 minutes or until meringue is golden.
• Cool on a wire rack and serve cold.

Notes

• Lemon Meringue Pie is not suitable to freeze. Store in an airtight container for up to one week.

Stay at Home Mum Blogger

Stay at Home Mum (SAHM) is Australia’s trusted resource for families who want to live smarter, save more, and enjoy simple, affordable living. Since 2011, SAHM has published thousands of practical articles, recipes, and money-saving tips that help real parents navigate everyday life. The brand’s content is guided by real-world experience, expert contributors, and a loyal community of readers.

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