Jenny’s Lemon Meringue Pie
Some desserts never lose their magic and Lemon Meringue Pie is definitely one of them. It reminds me of the sort of dessert that always seemed to make an appearance at family gatherings. Sitting proudly in the middle of the table with its crisp buttery pastry, tangy lemon filling and towering fluffy meringue, it was impossible to resist.
We recently had our friends over for lunch and Jenny asked if she could bring dessert. How could I possibly say no? Jenny has always been known for her beautiful homestyle desserts and her Lemon Meringue Pie has long been one of my favourites. After one bite, I knew I had to ask for the recipe so I could share it with you too.
There's a reason this dessert has stood the test of time. It's fresh, bright and just the right amount of sweetness, making it a beautiful way to finish a meal.
Whether you're making it for a family gathering, a special celebration or simply because you've been craving a classic dessert, I hope this recipe becomes one you'll come back to time and time again.
And if you love traditional homestyle desserts like this one, be sure to check out my Sticky Date Pudding. It's another timeless favourite that's made for sharing around the family table.
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Why You'll Love This Recipe
Beautiful buttery homemade pastry.
Smooth, creamy lemon filling with the perfect balance of sweet and tangy.
A timeless dessert that's perfect for entertaining.
Can be made a day ahead.
A wonderful recipe to hand down through generations.
Top Tips
Blind bake the pastry: This keeps the base crisp and prevents a soggy crust.
Seal the meringue: Spread the meringue right to the pastry edges to help prevent shrinking.
Add sugar slowly: Gradually adding the sugar creates a stable, glossy meringue.
Serve chilled: The filling slices much more neatly once fully chilled.
Use room temperature egg whites: They whip to a greater volume than cold egg whites.
Variations
Add extra finely grated lemon zest for an even stronger citrus flavour.
Make individual lemon meringue tartlets using small tart tins and adjust baking times..
Decorate with whipped cream and thin lemon slices or curls of lemon zest before serving.
Use store-bought sweet shortcrust pastry if you're short on time.
Storage
Store covered in the refrigerator for up to 3 days.
Lemon Meringue Pie is best enjoyed within the first 24 hours, as the meringue will gradually soften.
Freezing is not recommended, as the meringue can become watery once thawed.
Frequently Asked Questions
Why did my meringue shrink?
Usually because it wasn't spread right to the edge of the pastry. Sealing the meringue against the crust helps prevent shrinking.
Can I make Lemon Meringue Pie ahead of time?
Yes. The pie can be made a day in advance and stored in the refrigerator until ready to serve.
Why is my filling runny?
The filling needs to reach a full boil before simmering for one minute so the cornflour fully activates. It also needs plenty of time to chill and set.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavour, but bottled lemon juice can be used if needed.
Serving Suggestions
Serve chilled on its own or with:
Fresh berries
Whipped cream
Vanilla bean ice cream
A cup of tea or coffee
Jenny's Lemon Meringue Pie
This Classic Lemon Meringue Pie features a buttery homemade pastry, silky smooth lemon filling and a fluffy golden meringue. An old-fashioned family favourite that's perfect for entertaining or special occasions.
Ingredients
- 1½ cups (225g) plain flour
- 1 tablespoon icing sugar
- 140g cold butter, chopped
- 1 egg yolk
- 2 tablespoons cold water
- ½ cup (75g) cornflour
- 1 cup (220g) caster sugar
- ½ cup (125ml) fresh lemon juice
- 1¼ cups (310ml) water
- 2 teaspoons finely grated lemon zest
- 3 eggs, separated
- 30g butter
- 4 egg whites
- ¾ cup caster sugar
- 2 tablespoons water
- Pinch of salt
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
- Place the flour, icing sugar and butter into a food processor. Pulse until the mixture resembles fine breadcrumbs.
- Add the egg yolk and cold water and process until the dough just comes together.
- Turn onto a lightly floured surface and gently knead until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Grease a 24cm fluted flan tin or pie dish.
- Roll the pastry between two sheets of baking paper until large enough to line the tin.
- Press into the tin and trim the edges.
- Line with baking paper and fill with baking weights or uncooked rice.
- Blind bake for 15 minutes.
- Remove the paper and weights and bake for another 10 minutes, or until lightly golden.
- Cool completely.
- In a medium saucepan combine the cornflour and caster sugar.
- Gradually whisk in the lemon juice and water until smooth.
- Cook over medium-high heat, stirring constantly until the mixture boils and thickens.
- Reduce the heat and simmer for 1 minute, continuing to stir.
- Remove from the heat.
- Stir in the lemon zest, butter and egg yolks until smooth.
- Allow to cool for about 10 minutes.
- Pour into the cooled pastry shell and smooth the surface.
- Refrigerate for 2 hours until set.
- Place the egg whites, water and salt into the bowl of an electric mixer.
- Beat on high speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is thick, glossy and the sugar has dissolved.
- Spoon the meringue over the chilled lemon filling, making sure it reaches right to the pastry edge to seal the filling.
- Use the back of a spoon or knife to create decorative peaks.
- Bake at 180°C for 5–10 minutes, or until lightly golden.
- Cool completely before refrigerating until ready to serve.
Notes
Top Tips
- Blind bake the pastry: This keeps the base crisp and prevents a soggy crust.
- Seal the meringue: Spread the meringue right to the pastry edges to help prevent shrinking.
- Add sugar slowly: Gradually adding the sugar creates a stable, glossy meringue.
- Serve chilled: The filling slices much more neatly once fully chilled.
- Use room temperature egg whites: They whip to a greater volume than cold egg whites.
Nutrition Facts
Calories
314Fat
20 gSat. Fat
12 gCarbs
55 gFiber
1 gNet carbs
54 gSugar
2 gProtein
7 gSodium
195 mgCholesterol
131 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
