Lemon Meringue Pie

"Happy Friyay! It’s probably not the last you’ll see of this lemon meringue... 🍋🧁"
-- @eliseshootsfood
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  • Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 1 (9-inch) pie

Recipe Card

For the Pastry


  • 1 1/2 cups all purpose flour
  • 1 pinch salt
  • 3 1/2 tablespoons margarine
  • 3 1/2 tablespoons lard

For the Lemon Filling


  • 1/4 cup caster sugar
  • 3 tablespoons cornstarch
  • 1 cup plus 2 tablespoons cold water
  • 2-3 lemons, zest and juice
  • 3 large egg yolks
  • 3 tablespoons butter

For the Meringue Topping


  • 4-5 egg whites
  • 1 cup caster sugar
  • 2 teaspoons cornstarch


  • Step 1

    Preheat oven to 350ºF and grease a 9" pie dish.

  • Step 2

    To make pastry crust, sift together flour and salt. Crumble in the chopped margarine and lard. Add a little water to form a soft dough and roll out to line pie dish. Prick the bottom with a fork and blind bake for approximately 15 minutes until lightly golden.

  • Step 3

    To make the lemon filing, combine the sugar and cornstarch in a small bowl. Mix in just enough water to form a smooth paste. Pour remaining water and lemon zest into a small saucepan. Bring to a boil and slowly pour over sugar mixture. Return to saucepan and bring back to a boil, whisking continuously. Simmer gently for about 1 minute, stirring. Remove from heat and beat in egg yolks, lemon juice and butter. Pour into pastry crust.

  • Step 4

    To make meringue topping, whisk egg whites in a clean bowl until soft peaks form. Still whisking, add sugar gradually until meringue is stiff and glossy. Add cornstarch and whisk again.

  • Step 5

    Spoon meringue mixture on top of filling, spreading to the sides and creating swirls. Bake at the bottom of the oven on a low heat, about 275ºF, until meringue is lightly golden and crisp.