Lemon Meringue

lemon meringue pie with delicious tangy lemon curd and topped with meringue
Lemon meringue pie


Lemon Filling

  • 4 large egg yolks
  • 1/3 cup plus 3 tablespoons cornflour
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • (5 tablespoons) unsalted butter
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • A 23cm pre-baked pie shell

Meringue Topping

  • 4 large egg whites
  • 1 pinch cream of tartar
  • 8 tablespoons sugar


Lemon Filling

  • Whisk the egg yolks in a medium-sized mixing bowl and set aside
  • In a saucepan over medium heat, combine the cornflour, water, sugar, and salt, then whisk to combine. Stir frequently and bring the mixture to a boil. Boil for 1 minute and remove from the heat
  • While whisking, add 1/2 cup of the hot cornflour mixture at a time to the egg yolks until you have added at least half of the cornflour mixture
  • Pour the egg mixture into the saucepan with the remaining cornflour mixture. Reduce the heat to low and cook, stirring constantly, for 1 minute
  • Remove from the heat and gently stir in the butter and lemon zest and juice until well combined.
  • Pour the mixture into the pre-baked pie shell 
  • Set aside

Meringue Topping

  • Whisk the egg whites in the bowl of a stand mixer until soft peaks form. Then add the cream of tartar and beat for a few more minutes, until larger peaks form
  • Gradually add the sugar and continue beating until stiff peaks form, ​approximately 1 to 2 minutes

Preparing to bake the pie

  • Preheat the oven to 375 F
  • Spoon the meringue over the top of the filling while it is still hot, so that it completely covers the meringue mixture
  • Bake for 10 to 15 minutes or until the meringue is golden
  • Remove from the oven and cool on a wire rack
  • Make sure the pie is cooled completely before slicing

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