Michelle Reed

Food & Wine

Lemon meringue pie

Lemon meringue pie

Tangy, sweet, and flaky, this lemon meringue pie checks all of your dessert boxes.



  • 1 1/3 cups of all purpose flour
  • 2 tablespoons of icing sugar
  • 150g of butter
  • 1 ½ tablespoons of ice water

  • ½ cup of cornflour
  • ¾ cup of caster sugar
  • Lemon zest of 3 lemons, fine
  • ⅓ cup of lemon juice
  • ¾ cup of water
  • 3 egg yolks

  • ⅛ teaspoon of cream of tartar
  • 3 egg whites
  • ⅓ cup of caster sugar

  1. To make the pastry, in a food processor, process flour, icing sugar and butter until mixed.
  2. Add ice water and process until mixture forms a ball.
  3. On a floured surface, knead and press to a circle of 15cm. Wrap in cling wrap and chill.
  4. Now to prepare the filling, in a saucepan over medium heat, stir caster sugar, cornflour, lemon zest, lemon juice and water until mixture comes to a boil.
  5. Place egg yolks in a bowl. Add filling slowly into bowl, whisking constantly. Cover and let cool for two hours.
  6. Meanwhile to make themeringue, in a bowl, beat egg whites and cream of tartar until peaks form.
  7. Add sugar gradually, beating until meringue is shiny.
  8. Preheat oven to 180°C.
  9. Roll pastry into a circle 32cm round and 5mm thick and place in 25cm pie dish. Let chill for 15 minutes.
  10. Line pastry with baking paper, fill half way with rice and bake for 15 minutes.
  11. Remove insides and bake until golden (about 10 minutes.) Let cool.
  12. Pour filling into pastry and smooth.
  13. Top with meringue, being sure to cover the entirety of the filling, forming a seal.
  14. Bake for a final 10 minutes until meringue becomes golden on top.
  15. Let cool, serve.
Related links:

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Mini lemon tarts

Lemon yoghurt cake