Lemon Meringue Pie Recipe UK: Crisp Pastry, Tangy Filling

This lemon meringue pie pairs a crisp shortcrust pastry case with sharp lemon filling and a cloud of toasted meringue. It is a familiar British pudding, served chilled or cool, and the balance of tart filling and sweet topping makes each slice lively rather than cloying.

Ingredients

For the pastry: 1⅓ cups (200 g) plain flour, plus a little for dusting
7 tbsp (100 g) cold unsalted butter, cut into cubes
2 tbsp (25 g) caster sugar
1 large egg yolk
2–3 tbsp (30–45 ml) cold water
For the lemon filling: 1 cup (225 g) caster sugar
⅓ cup (40 g) cornflour (cornstarch)
1¾ cups (420 ml) water
Finely grated zest of 2 unwaxed lemons
½ cup (120 ml) fresh lemon juice, from about 3 lemons
3 large egg yolks
2 tbsp (28 g) unsalted butter
For the meringue: 4 large egg whites, at room temperature
¾ cup (150 g) caster sugar
½ tsp cream of tartar (optional, for stability)

Instructions

Make the pastry dough. Rub the flour and cold butter together with your fingertips until the mixture resembles coarse crumbs. Stir in the sugar, then mix in the egg yolk and 2 tablespoons (30 ml) cold water. Bring the dough together gently, adding the remaining water a little at a time only if it is dry. Shape into a disc, wrap and chill for 30 minutes.
Line the tin. Heat the oven to 375°F (190°C), or 170°C fan. On a lightly floured surface, roll the pastry to about ⅛ inch (3 mm) thick and use it to line a 9-inch (23 cm) loose-bottomed tart tin. Press it into the edges without stretching, trim the excess and prick the base with a fork. Chill for 15 minutes.
Blind-bake the pastry. Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then carefully remove the paper and weights. Bake for a further 8–10 minutes, until the base looks dry and lightly golden. Set aside. Reduce the oven to 350°F (180°C), or 160°C fan.
Cook the lemon filling. In a saucepan, whisk the sugar and cornflour together, then gradually whisk in the water until smooth. Add the lemon zest and juice. Cook over medium heat, whisking continuously, until the mixture thickens and bubbles. Keep it bubbling gently for 1 minute, whisking, so the cornflour cooks through. Remove from the heat. Whisk the egg yolks in a bowl, then slowly whisk in a few spoonfuls of hot lemon mixture to temper them. Return the yolk mixture to the pan and cook over low heat for 1 minute, stirring constantly; do not let it boil. Stir in the butter until melted.
Fill the case. Pour the hot lemon filling into the baked pastry shell and spread it evenly. Cover the surface with baking paper or cling film while you prepare the meringue, pressing it directly against the filling to prevent a skin forming. Keep the pie warm; the meringue adheres best when spread over hot filling.
Whisk the meringue. In a clean, grease-free bowl, whisk the egg whites on medium speed until foamy. Add the cream of tartar, if using, then whisk to soft peaks. Add the sugar gradually, a spoonful at a time, whisking until the meringue is glossy and holds stiff peaks. Rub a little between your fingers; if it feels gritty, keep whisking until the sugar dissolves.
Top and bake. Remove the paper from the filling. Spoon the meringue over the hot filling, spreading it right to the pastry edge so it seals against the crust. Make soft peaks with the back of a spoon. Bake at 350°F (180°C), or 160°C fan, for 18–20 minutes, until the meringue is lightly golden. Egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); for this pie, check the centre of the meringue with a food thermometer without touching the filling or tin. If it has not reached that temperature when golden, continue baking and check again.
Cool before slicing. Leave the pie on a rack until no longer warm, then chill for at least 2 hours so the filling sets. Use a clean, sharp knife, wiping it between slices for neater portions.

Tips

Keep the butter cold and handle pastry as little as possible. If it cracks while rolling, patch it in the tin rather than stretching it, which can make the crust shrink.
Fresh lemon juice gives the clearest flavour. Bottled juice can work in a pinch, but its taste may be less bright; keep the zest for fragrance.
For a firm meringue, use a grease-free bowl and add sugar slowly. Spreading it to the crust edge helps limit gaps where the topping can slide or liquid can collect.
If you do not have baking beans, line the pastry with baking paper and use uncooked rice as a temporary weight. Do not use the rice for cooking afterwards.

Serving Suggestions

Serve the pie cool, cut into modest wedges, on its own or with a spoonful of lightly whipped cream. A few berries can add colour and a fresh contrast, but avoid piling on very sweet accompaniments. For clean slices, chill the pie thoroughly and wipe the knife between cuts.

Variations

For a slightly less sweet topping, reduce the meringue sugar to ⅔ cup (135 g); it may be a little less stable, so whisk until glossy and bake as directed. For a more pronounced citrus flavour, replace up to 2 tablespoons (30 ml) of the lemon juice with lime juice, keeping the total liquid the same. You can also add 1 teaspoon of finely grated orange zest to the filling for a softer, mixed-citrus note. A shop-bought 9-inch (23 cm) shortcrust pastry case saves time, though check its baking directions and use a fully baked shell before adding the filling.

Storage and Reheating

Cool the pie promptly and refrigerate it within 2 hours of baking. Cover loosely once fully cool and keep refrigerated for up to 2 days; the meringue may soften or release a little moisture over time. Do not leave the pie at room temperature for more than 2 hours. Freezing is not recommended because thawing can make the meringue weep and the filling watery. This pie is best served chilled or cool, so reheating is unnecessary and can soften the topping.

Frequently Asked Questions

Why is my lemon filling runny?
It may not have boiled gently for the full minute needed to activate the cornflour, or the pie may have been cut before chilling. Let the filling bubble while whisking, then allow at least 2 hours in the refrigerator before slicing.

Why does liquid appear under the meringue?
Weeping can happen if sugar has not dissolved, the meringue is underbaked, or the pie cools too slowly. Whisk until the meringue feels smooth, spread it over hot filling and bake until lightly golden and cooked through.

Can I make lemon meringue pie ahead?
Yes. Bake it up to a day ahead, cool it and refrigerate it covered loosely. The topping is at its best on the day it is made, but the pie remains suitable to eat for up to 2 days when kept chilled.

Can I use a prepared pastry case?
Yes. Choose a 9-inch (23 cm) shortcrust case and bake it fully according to its packet instructions before filling. A raw or partly baked case will turn soggy beneath the lemon mixture.

How do I know when the pastry is baked?
After removing the weights, the base should look dry rather than shiny or doughy, and the edges should be lightly golden. If the centre still looks pale and damp, bake it for another 2–3 minutes before adding the filling.

Can I make the pie without cream of tartar?
Yes. Cream of tartar is optional; it helps stabilise egg whites but is not essential. Whisk in a clean bowl and add the sugar gradually. Avoid substituting baking powder, which will not have the same effect.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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