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Foolproof Lemon Meringue Pie – Easy Recipe & Ultimate Guide

ByChef Dumas
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Ah, lemon meringue pie! A timeless classic of French pastry. Tangy, sweet, creamy, crunchy… it has it all, doesn’t it? And what if I told you it’s easier to make than it looks? Buckle up—we’re breaking this recipe down step by step.

📺 Watch the video tutorial here:

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Essential Ingredients: Everything You’ll Need

Before we begin, make sure all your ingredients are within reach. The exact quantities are listed at the end of this post. We’ll need components for:

  • The pie crust: the crispy base of your masterpiece.
  • The lemon filling: bringing the tartness and freshness that define this dessert.
  • The meringue: the sweet, fluffy crown on top.

Part 1: The Perfect Lemon Meringue Pie Crust

Required Equipment

For the dough, you can mix by hand or with a food processor. If using a processor, make sure to use the standard blade attachment.

Basic ingredients:

  • 190g all-purpose flour (preferably T55 for a light texture)
  • 100g unsalted butter, cold and cut into small cubes
  • 50–80ml cold water, added gradually until dough forms
  • 1g fine salt, to enhance flavor

Step-by-step instructions:

  1. In the food processor, mix the flour and cold butter cubes.
  2. Pulse until the mixture resembles coarse crumbs.
  3. Add the salt.
  4. Slowly add cold water while pulsing until a dough forms.
  5. Shape into a ball, wrap in plastic wrap, and refrigerate.

Important: Chilling the dough relaxes the gluten and prevents shrinking during baking. Chill for at least 30 minutes.

Lemon Meringue Pie

Part 2: The Delicious Lemon Filling

Preparing the Lemons

Use fresh, juicy lemons—at least 5.

  1. Wash and zest the lemons. Set the zest aside.
  2. Juice the lemons and strain to remove seeds.

The Three-Bowl Egg Technique

This technique separates eggs using three bowls: one for whites, one for yolks, and one for working. (Watch the video for a visual demonstration!)

  • Crack eggs one by one, being careful not to break the yolks.
  • Gently separate the whites and yolks into their respective bowls.
  • If any yolk gets into the whites, remove it—yolk will prevent proper meringue formation.

Cooking the Filling

  1. In a saucepan, add the sugar, water, flour, cornstarch, and a pinch of salt.
  2. Heat over medium heat, whisking constantly.
  3. Once the mixture has thickened nicely, reduce the temperature to about 50°C (120°F) to let it cool slightly.
  4. Meanwhile, lightly beat the egg yolks in a small bowl.
  5. Add the yolks to the slightly cooled mixture in the saucepan and return to medium heat. Cook for about 2 minutes, stirring continuously.
  6. Next, add the lemon juice, zest, and finally the butter.
  7. Stir until the mixture is smooth, creamy, and glossy.

Tip for lump-free filling: Gentle heat and constant stirring are key!

Part 3: Shaping and Baking the Crust

Rolling and Shaping the Dough

  1. Flour your work surface and roll the dough to about 1/2 cm thickness.
  2. Carefully roll the dough onto your rolling pin to transfer it to the pie pan.
  3. Press the dough gently into the edges of the pan.
  4. Trim excess dough with a knife.
  5. Prick the base with a fork to prevent puffing during baking.

Blind Baking

  1. Line the crust with parchment paper and fill with weights (dry beans, pie weights…).
  2. Bake at 220°C (425°F) for 15–20 minutes.
  3. Remove weights and parchment, and bake an additional 5–6 minutes to lightly brown the crust.

Note: These temperatures are for a convection oven.

Part 4: Assembling the Lemon Meringue Pie

  1. Lower oven temperature to 175°C (350°F).
  2. Let the crust cool slightly before adding the filling.
  3. Pour the lemon filling into the pre-baked crust.
  4. Let it sit for a few minutes before adding the meringue.

Part 5: The Perfect Meringue

Beating the Egg Whites

  1. In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form.
  2. Gradually add sugar while beating until stiff, glossy peaks form.

Tip: Use room-temperature egg whites and perfectly clean equipment for best results.

Piping the Meringue

  1. Transfer the meringue to a piping bag with a decorative tip (optional).
  2. Pipe the meringue over the lemon filling in decorative patterns.
  3. No piping bag? Just spread it on with a spatula—don’t worry about perfection, flavor is what counts!

Part 6: Baking the Meringue

  1. Bake the pie at 175°C (350°F) for about 10 minutes, or until the meringue is lightly golden.
  2. Alternatively, use a kitchen torch to brown the meringue.
  3. Turn off the oven and let the pie rest inside for 5 minutes.

Important: The pie continues to cook even after the oven is off.

Exact Ingredients and Measurements

Pie Crust

  • 190g all-purpose flour (preferably T55)
  • 100g unsalted butter, cold and cubed
  • 50–80ml cold water
  • 1g fine salt

Lemon Filling

  • Juice of 5 fresh lemons and zests of 1-2 (preferably organic)
  • 30g cornstarch
  • 30g  all-purpose flour (preferably T55)
  • 140g granulated sugar (adjust to taste)
  • 4 whole eggs (preferably fresh and organic)
  • 450ml water
  • 10g unsalted butter (for richness at the end)

Meringue

  • 120g granulated sugar
  • 2g fine salt (a pinch)
  • 3 egg whites (beaten to stiff peaks)
Lemon Meringue Pie

Related Recipes You Might Enjoy

To expand your dessert repertoire, consider these delightful options:

Ingredient Substitutions

Got allergies or dietary needs? Try these:

  • Flour: Use a gluten-free blend (rice, corn, tapioca flour).
  • Butter: Substitute with plant-based margarine for a vegan version.
  • Sugar: Replace white sugar with coconut sugar or maple syrup.
  • Eggs: Use aquafaba (chickpea brine) to replace egg whites in the meringue.

Frequently Asked Questions

How do I keep the crust from shrinking?
 Chill the dough for at least 30 minutes before rolling it out.

How do I get a firm, shiny meringue?
 Use room-temperature egg whites and a perfectly clean, dry bowl.

How should I store lemon meringue pie?
 Keep it refrigerated for 2–3 days.

Tips and Tricks

  • Add lemon zest to the dough for extra flavor.
  • For a more intense lemon filling, mix in lime juice with lemon juice.
  • For a more stable meringue, consider making an Italian or Swiss meringue.
Lemon Meringue Pie

The Foolproof Lemon Meringue Pie: The Ultimate Guide

Ah, lemon meringue pie! A timeless classic of French pastry. Tangy, sweet, creamy, crunchy… it has it all, doesn’t it? And what if I told you it’s easier to make than it looks? Buckle up—we’re breaking this recipe down step by step.
Print The Recipe Pin The Recipe
Prep Time 30 minutes
Cooking Time 45 minutes
Category Dessert
Cuisine French
Portions 6 people
Calories 450 kcal

Ingredients
  

Pie Crust

  • 190 g all-purpose flour preferably T55
  • 100 g unsalted butter cold and cubed
  • 50 –80ml cold water
  • 1 g fine salt

Lemon Filling

  • Juice of 5 fresh lemons and zests of 1-2 preferably organic
  • 30 g cornstarch
  • 30 g all-purpose flour preferably T55
  • 140 g granulated sugar adjust to taste
  • 4 whole eggs preferably fresh and organic
  • 450 ml water
  • 10 g unsalted butter for richness at the end

Meringue

  • 120 g granulated sugar
  • 2 g fine salt a pinch
  • 3 egg whites beaten to stiff peaks

Instructions
 

Prepare the tart crust:

  • In a food processor, blend the flour and cold cubed butter until it resembles coarse crumbs. Add the salt, then gradually add the cold water until a smooth dough forms. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Blind-bake the crust:

  • Lightly flour your work surface. Roll out the dough to about ½ cm thickness. Line a buttered tart pan, gently press into the edges, trim the excess, and prick the base with a fork.
  • Cover with parchment paper, fill with baking weights or dried beans, and bake at 220°C (425°F) for 15–20 minutes. Remove weights and parchment, and bake an additional 5–6 minutes until lightly golden.

Prepare the lemon filling:

  • Wash, zest, and juice the lemons. Strain the juice to remove seeds.
  • In a saucepan, combine the sugar, water, flour, cornstarch, and a pinch of salt. Heat over medium heat, whisking constantly.
  • Once the mixture thickens, reduce heat to about 50°C (120°F) to cool slightly.
  • Lightly beat the egg yolks in a small bowl, then slowly add them to the cooled mixture. Return to medium heat and cook for about 2 minutes, stirring continuously.
  • Stir in the lemon juice, zest, and finally the butter. Mix until smooth and glossy.

Make the meringue:

  • In a clean, dry bowl, beat the egg whites with a pinch of salt. Once foamy, gradually add the sugar while continuing to beat until stiff, glossy peaks form.
  • Assemble the tart:
  • Reduce oven temperature to 175°C (350°F). Pour the warm lemon filling into the pre-baked crust and smooth the surface.
  • Using a piping bag (or a spatula), top with the meringue, creating decorative peaks if desired.

Final bake for the meringue:

  • Bake the tart at 175°C (350°F) for about 10 minutes, or until the meringue is lightly golden.
  • For a perfect finish, you can also use a kitchen torch to caramelize the meringue. Turn off the oven, leave the door slightly open, and let the tart rest inside for 5 minutes before removing.
  • Let it cool completely before serving.

Video

Notes

Ingredient Substitutions

Got allergies or dietary needs? Try these:
  • Flour: Use a gluten-free blend (rice, corn, tapioca flour).
  • Butter: Substitute with plant-based margarine for a vegan version.
  • Sugar: Replace white sugar with coconut sugar or maple syrup.
  • Eggs: Use aquafaba (chickpea brine) to replace egg whites in the meringue.

Frequently Asked Questions

How do I keep the crust from shrinking?
 Chill the dough for at least 30 minutes before rolling it out.
How do I get a firm, shiny meringue?
 Use room-temperature egg whites and a perfectly clean, dry bowl.
How should I store lemon meringue pie?
 Keep it refrigerated for 2–3 days.

Tips and Tricks

  • Add lemon zest to the dough for extra flavor.
  • For a more intense lemon filling, mix in lime juice with lemon juice.
  • For a more stable meringue, consider making an Italian or Swiss meringue.
Keywords Lemon, Pie, Tarte

Suggested Recipes

Looking for more delicious dishes? Here are some suggestions:

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Chef

Hello, my name is Michel Dumas and welcome to my blog! I have over 50 years of experience and trained as a cook in France, then came to Canada in the 70s where I was sous chef at the Windsor Hotel in Montreal. Since retiring in 2013, I have been posting recipes on YouTube. At the time, I wanted to show my mother how to cook. My son filmed the video and posted it on YouTube so we could email her the link to watch it. After a few days, we had 50 views on that video. We then decided to make videos every week and now have a fairly large audience that we still can't believe. With the help of my son Jean-Pierre, we transcribed my recipes that can be found on our various social networks onto this blog so they are easier to reproduce and share!

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