This Edmonds lemon meringue pie is a beloved New Zealand classic, known for its bright, tangy lemon filling and fluffy, golden-topped meringue. It’s a dessert that feels both nostalgic and impressive, yet it’s surprisingly straightforward to make at home. The combination of a crisp pastry shell, a smooth, tart curd, and a cloud-like meringue creates a perfect balance of textures and flavors.
Ingredients
- For the pastry:
- 1 ½ cups (190 g) all-purpose flour
- ¼ cup (30 g) icing sugar (confectioners’ sugar)
- ½ cup (115 g) cold butter, cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
- For the lemon filling:
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) cornflour (cornstarch)
- 1 ½ cups (360 ml) water
- 3 large egg yolks (save the whites for the meringue)
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- ½ cup (120 ml) fresh lemon juice (from about 3 lemons)
- 2 tablespoons (28 g) butter, cut into small pieces
- For the meringue:
- 3 large egg whites, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Make the pastry: In a medium bowl, whisk together the flour and icing sugar. Rub the cold butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water; mix with a fork until the dough just comes together. If it’s too dry, add the remaining water, a teaspoon at a time. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Blind-bake the crust: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie dish, pressing gently into the sides. Trim the excess, then crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove the weights and parchment, then bake for another 5–7 minutes, until the crust is lightly golden. Set aside to cool slightly while you make the filling. Leave the oven on.
- Make the lemon filling: In a medium saucepan, whisk together the sugar and cornflour. Gradually whisk in the water until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil (about 5–7 minutes). Boil for 1 minute, then remove from heat.
- Temper the egg yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan, whisking constantly.
- Finish the filling: Return the saucepan to medium heat and cook, stirring, for 2–3 minutes, until the mixture is thick and bubbly. Remove from heat and stir in the lemon zest, lemon juice, and butter until the butter is melted and the filling is smooth. Pour the filling into the baked pie crust.
- Make the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and vanilla, then increase speed to high and beat until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved (rub a little between your fingers—it should feel smooth, not gritty).
- Assemble and bake: Spoon the meringue over the hot filling, spreading it to the edges to seal the crust. Create peaks with the back of a spoon. Bake at 400°F (200°C) for 8–10 minutes, until the meringue is golden brown. Let cool completely on a wire rack for at least 2 hours before slicing. The filling will set as it cools.
Tips
- Seal the meringue to the crust: Make sure the meringue touches the pastry edge completely. This helps prevent weeping (beads of moisture on top) and keeps the meringue from shrinking.
- Use room-temperature egg whites: They whip up to a greater volume and create a more stable meringue. Separate the eggs while cold, then let the whites sit for 20–30 minutes.
- Add the filling while hot: Pour the lemon filling into the crust while it’s still hot, and top with meringue immediately. This helps the meringue cook from the bottom as well as the top.
- No pie weights? You can use dried beans or rice as a substitute for ceramic pie weights. Just line the crust with parchment and fill with beans; discard after use.
Serving Suggestions
Serve this pie at room temperature for the best flavor and texture. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream pairs beautifully with the tart lemon. For a classic Kiwi touch, a cup of tea or coffee makes the perfect accompaniment.
Variations
- Lime Meringue Pie: Replace the lemon juice and zest with lime juice and zest for a slightly different citrus kick.
- Orange Meringue Pie: Use orange juice and zest instead of lemon for a sweeter, milder flavor.
- Ginger Crust: Add 1 teaspoon of ground ginger to the pastry dough for a warm, spicy undertone.
- Meringue Topping: For a more stable meringue, use pasteurized egg whites or a meringue powder if you prefer to avoid raw eggs (though the pie is baked, the meringue is fully cooked).
Storage and Reheating
Store leftover pie in the refrigerator, loosely covered, for up to 3 days. The meringue may weep slightly upon refrigeration, which is normal. To serve, let it sit at room temperature for 20–30 minutes. Avoid reheating the whole pie, as the meringue can deflate; if you prefer a warm slice, microwave individual pieces for 10–15 seconds, but note that the meringue will soften. For longer storage, you can freeze the baked pie (without the meringue) for up to 2 months; thaw overnight in the refrigerator, then top with meringue and bake as directed.
Frequently Asked Questions
Can I use a store-bought pie crust? Yes, a store-bought shortcrust or pastry shell works well. Blind-bake it according to the package instructions before adding the filling.
Why is my meringue weeping? Weeping occurs when the meringue is undercooked or when it comes into contact with cold filling. Ensure the filling is hot when you add the meringue, and bake until the meringue reaches 160°F (71°C) to ensure it’s fully cooked.
Can I make this pie ahead of time? Yes, you can make the pie a day ahead. However, the meringue may soften and weep slightly after refrigeration. For best results, add the meringue and bake the pie the day you plan to serve it.
How do I know when the meringue is done? The meringue is done when it’s golden brown on top and the internal temperature reaches 160°F (71°C) (USDA FSIS safe minimum for egg dishes). You can check with a food thermometer inserted into the meringue.
What if my lemon filling is lumpy? Lumps usually come from undissolved cornflour. Whisk the sugar and cornflour thoroughly before adding water, and stir constantly while cooking. If lumps form, you can strain the filling through a sieve before pouring it into the crust.
Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a metallic taste and lacks the brightness of fresh lemons.
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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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