Lemon Meringue Pie

Lemon Meringue Pie


Servings 8
Time Needed Prep
Ingredients 15
Difficulty Medium

Rating (click to rate)

3.7 based on 21 ratings.


  • Pastry
  • 1.5 cups Flour sifted
  • 1 tbsp Caster Sugar
  • 125 g Butter chopped
  • 1 Egg Yolk
  • 1 tbsp Water cold
  • Filling and Meringue
  • 1/2 cup Caster Sugar
  • 1/3 cup Cornflour
  • 1 cup Water
  • 1/2 cup Lemon Juice
  • 3 Eggs seperated
  • 1 tbsp Butter
  • 1/2 cup Caster Sugar (extra)
  • 2 Lemon Zest only

Nutrition Information

Qty per
116g serve
Qty per
Energy 1513cal 1301cal
Protein 12g 10.3g
Fat (total) 7.8g 6.7g
 - saturated 3.44g 2.96g
Carbohydrate 55g 47g
 - sugars 1.87g 1.61g
Dietary Fibre 8.2g 7.1g
Sodium 58mg 50mg

Nutritional information does not include the following ingredients: Water, Water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I put off making Lemon Meringue Pie for years because I thought they were hard work, but they are really easy.

You do need to be patient though, as they take a bit of time. They always go down a treat for guests!

This is my go-to recipe now when I need to impress guests or take something special to a celebration.  I could honestly sit down and eat the entire pie myself in one go.


Lemon Meringue Pie


  1. Mix the flour and caster sugar.

  2. Rub in the butter until mixture is crumbly.

  3. Beat together the egg yolk and cold water, add to the flour mixture and mix to a firm dough.

  4. Refrigerate, covered with plastic wrap for 30 minutes.

  5. Preheat the oven to 200 degrees.

  6. Roll out dough to fit into a greased pie dish and decorate the edge if desired.

  7. Pierce the pastry with a fork and blind bake for 15 minutes. Cool.

  8. Combine the sugar and cornflour in a saucepan.

  9. Stir in the water, lemon zest and juice.

  10. Cook on a low heat stirring continuously until mixture is thickened and bubbly.

  11. Reduce the heat and simmer for a few minutes.

  12. Remove from the heat.

  13. Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.

  14. Cook, stirring for a few minutes, stir in butter then pour into the pastry case.

  15. Preheat oven to 220 degrees.

  16. Beat egg whites until stiff.

  17. Gradually add the extra caster sugar, beating constantly until the meringue forms stiff, glossy peaks.

  18. Heap the mixture on top of the lemon curd and spread to ensure the lemon is completely covered.

  19. Bake for 10 minutes or until meringue is golden.

  20. Cool on a wire rack and serve cold.

Recipe Hints and Tips:

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

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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