Lemon meringue pie

Lemon meringue pie features a buttery, flaky crust filled with tart lemon custard and topped with light, fluffy meringue. This classic dessert combines bright citrus flavors with sweet, airy texture for a delightful treat.

24 Dec 2025
Cook time 40 min
Prep time 60 min

Ingredients:

1.50 cups all-purpose white wheat flour
2 tbsp powdered sugar
1/4 cup butter
1/2 cup water
1/3 cup corn flour
1 cup lemon juice
1.50 cups sugar
4 eggs

Lemon meringue pie is a classic dessert that combines a tart and creamy lemon filling with a light and airy meringue topping, all held in a buttery, flaky crust. This delightful treat is perfect for special occasions or simply when you want to indulge in something sweet and citrusy.

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly.

2. Prepare the Crust:
- In a large bowl, mix the all-purpose flour and powdered sugar.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Press the dough evenly into the bottom and up the sides of the prepared pie dish.
- Bake the crust for 10-12 minutes until it's lightly golden. Remove from oven and let it cool.

3. Make the Filling:
- In a medium saucepan, combine water and corn flour. Cook over medium heat, stirring constantly until the mixture thickens.
- Whisk in the sugar, lemon juice, and egg yolks. Cook while stirring continuously until the mixture thickens to a custard consistency.
- Once thickened, remove from heat and pour the lemon filling into the baked crust.

4. Prepare the Meringue:
- In a clean, dry bowl, beat the egg whites until soft peaks form using an electric mixer on medium speed.
- Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form and the sugar is fully dissolved.

5. Top with Meringue:
- Spoon the meringue over the hot lemon filling, making sure to spread it to the edges of the crust to seal in the filling completely.
- Create peaks and swirls in the meringue with the back of a spoon for a decorative effect.

6. Bake the Pie:
- Place the pie in the oven and bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.

7. Cool and Serve:
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure the filling is fully set.

Following these steps, you can create a delicious lemon meringue pie that boasts a zesty lemon filling balanced by a sweet, fluffy meringue topping. Whether it's a family gathering or a casual lunch, this pie is sure to impress and satisfy any sweet tooth.

Lemon meringue pie FAQ:

What is the baking time for lemon meringue pie?

Bake the pie at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.

How can I tell when the meringue is done?

The meringue is done when it has a golden brown color and forms stiff peaks. Ensure it also seals to the edges of the pie crust.

Can I use a different type of flour for the crust?

While all-purpose flour is recommended for the crust, you can substitute with a gluten-free flour blend, but results may vary in texture.

How should I store leftover lemon meringue pie?

Store leftover pie in the refrigerator covered with plastic wrap for up to 2 days. Avoid freezing, as meringue can become watery.

What can I substitute for corn flour in the filling?

You can use cornstarch as a substitute for corn flour, using the same quantity in the recipe.

Cooking Tips:

- Make sure your butter is cold when mixing it with flour to achieve a flaky crust.

- When making the filling, continuously stir the lemon mixture to avoid lumps.

- To prevent the meringue from weeping, ensure it is spread to the very edge of the crust, sealing any gaps.

- Freshly squeeze the lemons instead of using bottled juice for the best flavor.

- Let the pie cool completely before slicing to allow the filling to set properly.

Nutrition Facts

8 Servings
Calories 390kcal
Protein 6g
Carbohydrates 70g
Fiber 1.04g
Sugar 50g
Fat 9g

Lemon meringue pie