Donna Hay’s lemon meringue pie is a stunning dessert featuring a buttery, crisp shortcrust pastry shell filled with a tangy, smooth lemon curd and topped with a cloud of soft, toasted meringue. This recipe simplifies the classic by using a food processor for the pastry and a quick stovetop curd, making it achievable for home bakers. The balance of sweet meringue and sharp lemon filling is what makes this pie a timeless favorite.
Ingredients
- 1 ¼ cups (190 g) all-purpose flour
- 2 tbsp (30 g) confectioners’ sugar
- ½ cup (115 g) cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tbsp (30–45 ml) ice-cold water
- 4 large egg yolks (for the filling)
- 1 (14 oz / 400 g) can sweetened condensed milk
- ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tbsp (15 g) finely grated lemon zest
- 4 large egg whites (for the meringue)
- ¾ cup (165 g) granulated sugar
Instructions
- Make the pastry: In a food processor, pulse the flour, confectioners’ sugar, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water; pulse until the dough just comes together. If it seems dry, add the remaining water, 1 teaspoon at a time. Turn out onto a lightly floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat and blind bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) tart pan with a removable bottom, pressing gently into the edges. Trim excess dough. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, until golden. Set aside to cool slightly. Reduce oven temperature to 325°F (160°C).
- Prepare the lemon filling: In a medium bowl, whisk the 4 egg yolks with the sweetened condensed milk, lemon juice, and lemon zest until smooth. Pour the mixture into the warm pastry shell.
- Bake the filling: Place the pie on a baking sheet and bake at 325°F (160°C) for 15–20 minutes, until the filling is just set around the edges but still slightly wobbly in the center. Remove from oven and let cool for 10 minutes while you make the meringue.
- Make the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating well after each addition. Continue beating on high speed until stiff, glossy peaks form and the sugar is dissolved (about 5–7 minutes).
- Top and brown: Spoon the meringue over the hot filling, spreading it to the edges to seal. Use a spatula to create peaks. Bake at 325°F (160°C) for 12–15 minutes, until the meringue is golden brown. Alternatively, use a kitchen torch to brown the meringue.
- Cool and serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
Tips
- Don’t overwork the pastry: Overmixing develops gluten, making the crust tough. Pulse just until the dough clumps.
- Use fresh lemon juice: Bottled lemon juice lacks the bright, vibrant flavor of fresh lemons. Always use fresh for the best taste.
- Seal the meringue: Spread the meringue all the way to the edges of the pastry to prevent it from shrinking during baking.
- Check for sugar dissolved: Rub a little meringue between your fingers; if it feels gritty, keep beating until smooth. Undissolved sugar can cause weeping.
Serving Suggestions
Serve this lemon meringue pie at room temperature for the best texture. A dollop of softly whipped cream or a scoop of vanilla ice cream balances the tartness beautifully. For a touch of elegance, garnish with fresh berries or a sprig of mint.
Variations
- Lime Meringue Pie: Replace the lemon juice and zest with lime for a tropical twist.
- Ginger Crust: Add 1 teaspoon of ground ginger to the pastry dough for a subtle warmth.
- Torched Meringue: Instead of baking the meringue, use a kitchen torch to brown it for a more dramatic, toasted look.
Storage and Reheating
Store leftover pie in the refrigerator, loosely covered, for up to 2 days. The meringue may weep slightly, but it will still taste delicious. To serve, let it sit at room temperature for 15–20 minutes. Do not reheat the whole pie, as the meringue will become rubbery. If you must, you can crisp individual slices in a 350°F (175°C) oven for 5 minutes, but the texture won’t be the same as fresh.
Frequently Asked Questions
Can I use a store-bought pie crust? Yes, a store-bought shortcrust or sweet pastry shell works well. Blind bake it according to the package instructions before adding the filling.
Why is my meringue weeping? Weeping happens when the meringue is undercooked or the sugar isn’t fully dissolved. Make sure to beat the meringue until stiff and glossy, and bake it until golden brown.
Can I make this pie ahead of time? You can prepare the pastry and filling a day ahead, but the meringue is best added and baked on the day you plan to serve. The assembled pie is best eaten within 24 hours.
How do I know when the filling is set? The filling should be just set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Can I use a hand mixer instead of a stand mixer? Absolutely. A hand mixer works perfectly for both the filling and the meringue, just ensure the bowl is clean and dry for the egg whites.
What if my pastry shrinks during baking? Shrinkage is often caused by overworking the dough or not chilling it long enough. Make sure to chill the dough for at least 30 minutes and handle it gently.
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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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