There's something undeniably special about a classic lemon meringue pie - that buttery melt-in-your-mouth crust, smooth tangy lemon filling and fluffy golden meringue on top. It's the kind of dessert that feels a little fancy but is actually very doable at home (even on a busy weeknight… trust me!).
If you love bright citrus flavours as much as I do, you'll also want to try my easy no-bake lemon coconut slice or these zesty lemon bliss balls - both are absolute crowd-pleasers.
This lemon meringue pie recipe is all about balance - a crisp, buttery pastry, a perfectly thickened lemon filling that's tangy but not too sharp, and a light meringue topping that holds its shape beautifully without weeping.
Unlike many recipes, this one focuses on simple, reliable steps (with a Thermomix-friendly approach in mind), so you get consistent results every time - no runny filling or collapsing topping here!
If you're a fan of classic bakes, you might also love my classic vanilla custard slice or this homemade lemon tart - both use similar techniques you'll master in this recipe.
This was really delicious! I made this for my family for Christmas and it was a really really big hit. I have shared this recipe with many since then.
- Jacinta
Why You're Going To Love This Recipe
- Perfectly balanced flavours - tangy lemon + sweet fluffy meringue = absolute heaven!
- No soggy bottoms - we use proper blind baking techniques for a crisp base.
- Stable, glossy meringue - no weeping or collapsing.
- Thermomix-friendly method - super smooth filling and effortless mixing, instructions included.
- Make-ahead friendly - this dessert is ideal for entertaining or special occasions.
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Lemon Meringue Pie Ingredients
You'll need only a handful of basic ingredients and fresh lemons to create the three layers of this pie - just everyday ingredients that come together beautifully.
Here's a few that need special attention:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Lemon juice & zest - Use fresh lemons only (not bottled juice) for the best flavour and proper setting of the filling.
- Cornflour (cornstarch) - Essential for thickening the filling so it slices cleanly.
- Egg whites (room temperature) - Must be at room temperature for maximum volume and a stable, fluffy meringue.
- Caster sugar - This superfine sugar dissolves easily into both the filling and meringue for a smooth texture.
Variations
- Gluten-Free Lemon Meringue Pie - Swap the pastry for a gluten-free shortcrust or biscuit base.
- Biscuit Base Version - Use a crushed biscuit + butter base for a quicker, no-fuss base option.
- Mini Lemon Meringue Pies - Perfect for parties - bake in muffin tins for individual serves.
- Lime Meringue Pie - Replace lemons with fresh limes for a tropical twist.
How To Make A Lemon Meringue Pie
This lemon meringue pie is much easier to make than you might think - just follow these simple steps for perfect results every time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the pastry: Blitz flour, icing sugar and butter in a food processor or Thermomix until crumbly. Add egg yolks and mix until just combined. Bring into a dough, wrap and chill briefly (~10minutes).
- Blind bake: Press into a greased pie tin, trim edges, then freeze for 20 minutes to prevent shrinkage. Then prick the base with a fork, line with baking paper and weights (or uncooked rice grains), and bake for 15 minutes or until lightly golden. Remove weights and set aside.
- Make the lemon filling: Heat sugar, cornflour, lemon zest, juice and water, stirring constantly until thick. Remove form heat and whisk in butter, egg yolks and egg, then cook again briefly until filling is thick and glossy.
- Spread filling over base: Spread the hot lemon filling evenly into the cooked pastry shell.
- Make the meringue: Beat egg whites to soft peaks, then gradually add sugar and cornflour until thick, glossy and holding firm peaks. Spoon meringue over the hot filling, starting from the outside to seal the edges, then work towards the centre.
- Swirl then bake: Swirl the meringue decoratively over the top, then bake for 20 minutes or until golden. Cool in the tin, then allow to fully set before slicing (this is key!).
Recipe Tips
- Always use fresh lemon juice - bottled juice won't set in quite the same way.
- Chilling the dough is most important for a melt-in-your-mouth pie crust.
- Blind baking is essential for a crisp, non-soggy base.
- Spread meringue on to hot filling to avoid weeping.
- Seal the meringue to the edges - this prevents shrinking.
- Don't rush cooling - the filling needs time to fully set.
- Store in the fridge in an airtight container for 2-3 days.
- Not suitable for freezing once assembled (meringue texture changes), however the base can be baked and frozen separately.
- For a crisp meringue topping, this pie is best to serve on the day it's made.
Blind baking ensures the pastry is firm and crisp before adding the filling. By partially baking the base first, you create a firm, sealed crust. It also helps the pastry hold its shape and stay crisp, giving you that perfect contrast between the crunchy base and smooth and silky filling.
It likely hasn't been cooked long enough to reach the right thickness. It should be very thick and 'globby' before removing from heat.
Beaten egg whites should be thick, glossy and hold stiff peaks without collapsing.
This happens when sugar isn't fully dissolved or the meringue is added to a cold filling. The baked meringue can also weep after being refrigerated.
For best results, beat egg whites until glossy with fully dissolved sugar, and spread onto hot filling. Bake just until lightly golden, then leave at room temperature if serving within 1-2 hours.
Yes, you can absolutely use a store-bought base - it's a great time-saving option and works perfectly for this recipe.
Alternatively, you can use a simple crushed biscuit and melted butter base if you'd prefer a quicker option instead of making pastry from scratch.
More Lemon Recipes
If you love all things lemony (like me!), here are a few more bright and zesty recipes to try next.
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Lemon Meringue Pie
Ingredients
For the pastry
- 300 g (2 cups) plain flour
- 150 g (1 cup) icing sugar
- 200 g butter chilled
- 2 egg yolks
For the lemon filling
- 110 g (½ cup) caster sugar
- 2 tbs cornflour
- lemon zest finely grated from 3 lemons
- 200 ml lemon juice
- 125 ml water
- 85 g butter
- 3 egg yolks
- 1 whole egg
For the meringue
- 5 egg whites room temperature
- 200 g caster sugar
- 2 teaspoon cornflour
Instructions
Conventional Method
- Place the flour, icing sugar and butter in a food processor and blend until combined. Add the egg yolks and blend until just combined but still crumbly.
- Knead dough into a ball, wrap is plastic wrap and place into the fridge for 10 minutes.
- Press the dough evenly into a round 30cm flan tin with a removable base. Trim any overhanging pastry from around the top. Place the pastry tin onto a flat tray (this makes it easier to move) and place into the freezer for 20 minutes.
- Preheat oven to 180 degrees celsius (fan-forced).
- Prick the base of the pie with a fork and then blind bake the base for 15 minutes, or until golden. Remove from the oven.
- To make the lemon filling, place the caster sugar, cornflour, lemon zest, lemon juice and water into a saucepan over medium heat. Stir constantly until thickened. Remove from the heat.
- Use a whisk to beat through the chopped butter, egg yolks and egg.
- Once melted, place back over a medium heat and continue to stir constantly for a further 2-3 minutes or until the mixture has thickened and will drop off your whisk in a chunk.
- Spread the lemon filling over the top of the cooked pie base.
- To make the meringue, beat the egg whites in a large bowl until soft peaks form. Very slowly (while continuing to beat), add the cornflour and the caster sugar.
- Place large spoonfuls of the meringue around the edge of the lemon meringue pie and then work your way into the middle with the remaining meringue. Use a knife to add a few swirls.
- Bake in the oven for 20 minutes or until golden on top. Allow to cool in the tin for 30 minutes before removing and leaving to cool for a further 1 hour (minimum) before serving.
Thermomix Method
- Place the flour, icing sugar, butter and egg yolks into the Thermomix bowl. Mix on Speed 8, 10 seconds then on Interval/Knead function for 2 minutes.
- Knead dough into a ball, wrap is plastic wrap and place into the fridge for 10 minutes.
- Press the dough evenly into a round 30cm flan tin with a removable base. Trim any overhanging pastry from around the top. Place the pastry tin onto a flat tray (this makes it easier to move) and place into the freezer for 20 minutes.
- Preheat oven to 180 degrees celsius (fan-forced).Prick the base of the pie with a fork and then blind bake the base for 15 minutes (see notes) or until golden. Remove from the oven.
- To make the lemon filling, place the caster sugar into the Thermomix bowl and mill for 10 seconds, Speed 9. Scrape down the sides of the bowl.
- Add the cornflour, lemon zest, lemon juice, water and butter and cook for 4 minutes, 60 degrees, Speed 2. With blades still rotating on Speed 2, add the egg yolks and whole egg one at a time through hole in mixing bowl lid. Once eggs are mixed through, cook for 7 minutes, 80 degrees, Speed 2. The mixture will thicken on cooling.
- Spread the lemon filling over the top of the cooked pie base.
- To make the meringue, insert the butterfly into a clean and dry Thermomix bowl and add the egg whites. Set the timer for 8 minutes, 37 degrees, Speed 3.5. When the meringues form soft peaks, very slowly add the cornflour and then the caster sugar through the MC hole. Continue to beat until firm peaks form.
- Place large spoonfuls of the meringue around the edge of the lemon meringue pie and then work your way into the middle with the remaining meringue. Use a knife to add a few swirls.
- Bake in the oven for 20 minutes or until golden on top.
- Allow to cool in the tin for 30 minutes before removing and leaving to cool for a further 1 hour (minimum) before serving.
Notes
- Always use fresh lemon juice - bottled juice won't set in quite the same way.
- Chilling the dough is most important for a melt-in-your-mouth pie crust.
- Blind baking is essential for a crisp, non-soggy base.
- Spread meringue on to hot filling to avoid weeping.
- Seal the meringue to the edges - this prevents shrinking.
- Don't rush cooling - the filling needs time to fully set.
- Store in the fridge in an airtight container for 2-3 days.
- Not suitable for freezing once assembled (meringue texture changes), however the base can be baked and frozen separately.
- For a crisp meringue topping, this pie is best to serve on the day it's made.
Jacinta Weeks says
This was really delicious! I made this for my family for Christmas and it was a really really big hit. I have shared this recipe with many since then.
Some things I learned along the way; I mention these points incase it helps others (I made two pies, one earlier in the week as a test run)
1. I subsituted the flour for a gluten free flour and it worked really well, no alterations needed.
2. I love lemon - so i thought the more lemon the better... which i discovered was not the case for lemon zest. I zested 6 lemons and my first pie was too bitter; def stick to the recommended 3.
3. With the first pie, I made the base 2 days earlier and then did the curd and meringue later, this worked well. The second pie, I did the base and curd earlier, then put it in the fridge and later did the meringue...I think this was not as good and possibly caused a bit of weeping between the meringue and curd
cheers, i hope that helps
Lucy says
Hi Jacinta, thank you so much for your lovely feedback and tips!!!
Sinea says
Can the lemon curd filling be frozen in preparation?
Lucy says
Yes, lemon curd filling can be frozen in preparation for lemon meringue pie. Just make sure to:
Let it cool completely first
Transfer it to an airtight container
Press a layer of plastic wrap directly onto the surface to prevent a skin forming
Freeze for up to 3 months
Thaw it overnight in the fridge and give it a good whisk before using. Keep in mind that while the curd freezes well, the meringue topping doesn’t—so it’s best to make and add that fresh.
Emma says
Arrrrg help! I’m just making this via thermomix method. My filling seems to be to runny to set like it should. Does it go better once cooled? Or have I done something wrong.
Lucy says
Hi Emma, it will set firmer, however, if you're worried you can cook the mixture a little longer (but remember that it still has to cook in the oven as well!).
Rebecca Griffiths says
Really good, though i cant comment on the base as i used a left over biscuit mix i had left. I made the thermomix recipe. Big hit
Megan says
This recipe was delicious!
My filling seemed to split a little when in the oven but it was so tasty and a nice texture in the mouth. The meringue was beautiful. My only trouble was in blind baking the pastry. It kind of melted down the sides of the tin. Maybe in needed a bit more time in the freezer... none the less, i smooshed it up the sides of the tin with a spoon and baked it a bit longer and i still used it successfully. The base was lovely and biskuity
Tylah says
This looks delicious. Does the finished start last well in the fridge?
Lucy says
It's best served fresh but will last a few days in the fridge!
Katerin says
Hey lucy,
Can I use the filling from your other lemon tart instead of this one here? I'm just missing dome of the ingredients.
Thanks,
Katerin
Lucy says
Absolutely!