Lemon Meringue Pie

Lemon Meringue Pie

1 h
Our lemon meringue pie promises to enchant your taste buds. This French classic marvellously combines sharp, fresh lemons with soft, sweet meringue, creating a symphony of flavour and texture wrapped in a homemade shortcrust pastry base. Whether it is the highlight of a special occasion or a delightful pairing with your daily cup of coffee or tea, this recipe is a must-try.


  • Mix flour and sugar in a bowl. Crumble the butter pieces into the mixture and quickly form the dough with water.
  • Press the dough into a greased pie tin (approx. 22 cm in diameter). Let the dough come halfway up the sides.
  • Cover and refrigerate for at least 1 hour.
  • Preheat the oven to 200°C (conventional oven).
  • Pre-bake the pie base in the middle of the oven for 12-15 minutes.
Lemon cream
  • Mix lemon juice and cornflour in a heatproof bowl (metal or glass). Stir in eggs and sugar.
  • Place the bowl in a water bath, heating the mixture over gentle heat while continuously whisking until it thickens and becomes velvety like a cream and the bowl sounds hollow. Remove the bowl from the heat.
  • Immediately whisk in the pieces of butter one by one, only adding a new piece once the previous one has been fully incorporated into the cream.
  • Preheat the oven to 225°C (conventional oven).
  • Pour the lemon cream into the pre-baked base. Finish baking the pie in the middle of the oven for about 10 minutes.
  • When the lemon pie is lightly golden on the surface, it is done, even though the cream is still very soft.
  • Let the pie cool in the tin on a wire rack. Only remove it from the tin when it has completely cooled.

When pre-baking the crust, you can use baking beans to make sure the sides stay, and the bottom does not rise too much. You can also use uncooked rice, ceramic baking pearls, or the like. Remember to cover the crust with baking paper before adding the beans so you can easily remove them before adding the filling.

Questions about lemon pie with meringue

Our classic lemon and meringue pie recipe is easy to follow, and everyone with a sweet tooth should try it out. If you want to know more before trying your hands at it, keep reading.

Can you freeze lemon meringue pie?
You can freeze lemon pie, but we recommend not freezing it with the meringue topping. Wrap the pie tightly in cling film or foil to prevent freezer burn and freeze it for 1-2 months. If you already topped it with meringue, gently scrape it off before wrapping and freezing the pie. When ready to enjoy, let it thaw in the fridge overnight. Top it with a new batch of meringue before serving.
What to put on a lemon meringue pie?
The soft peaks of meringue are already a beautiful topping for your pie, but for an extra touch of elegance, garnish it further with lemon zest, grated white chocolate, or fresh berries. In our recipe, we also opted for bright green fresh herbs; either zesty lemon balm or refreshing mint leaves.
How to serve a lemon and meringue pie?
Let the pie cool completely before serving for the best texture and flavour, but do not let it sit for too long as it is best with freshly torched meringue peaks. Serve it as a dessert or an afternoon treat with coffee or tea. It is delightful as it is with its delicious mix of crispy crust, soft, buttery filling, and fluffy meringue, so you do not need anything on the side.


Wheat flour
175 g
2 tbsp
Cold butter
100 g
1 tbsp
Lemon cream
Freshly squeezed lemon juice
5 tbsp
Corn flour
1 tsp
150 g
Soft butter, in small pieces
100 g
Egg whites
4 tbsp
Freshly squeezed lemon juice
1½ tsp
Fresh lemon balm leaves

Try this delicious lemon pie with meringue

If you are in the mood for a dessert that combines the zing of citrus with the sweetness of meringue, look no further than this perfect lemon meringue pie. It has a delicious homemade pie crust holding a smooth lemon filling and stiff peaks of billowy meringue. This classic treat is a delightful fusion of flavours and textures, and whether you are a seasoned baker or a beginner, this recipe is a must-try for anyone with a sweet tooth. So, roll up your sleeves and embark on a culinary journey to create a dessert that is as pleasing to the eyes as it is to the taste buds.

A fresh filling for lemon meringue pie

The fresh, buttery lemon filling is a showstopper in itself, and if the bright yellow colour is not enough to tip you off, the flavour leaves no doubt that it is filled with freshly squeezed lemons bursting with zesty flavour. Topped with cloudy meringue What sets this pie apart from other desserts is the visually and flavour-wise impressive layer of meringue on top. It is crowning the pie in torched, stiff peaks, adding a delightful airy lightness to every bite. The sweet peaks are the perfect, harmonious balance to the tangy lemon filling, and in terms of texture, it is the finishing touch that makes all the difference to the buttery lemon filling and crispy crust.

A lovely dessert or accompaniment for a cup of coffee

Whether you serve it as a grand finale to a special meal or as a sweet treat to enjoy with your afternoon coffee, this bright and colourful lemon meringue pie is sure to impress. Its elegant appearance and harmonious flavours make it perfect for any dessert table. Try it, for example, for a springtime Easter menu with other Easter-inspired treats such as our bright yellow lemon loaf cake or these Easter cupcakes with cream cheese frosting. It goes well both with other desserts as well as with different hot and cold drinks, such as a dark-roasted cup of coffee, a fresh and aromatic cup of tea, or a tangy lemonade to round off the theme.

Add your own touch

While the classic recipe is a winner, you can experiment with different citrus fruits for the filling to give it a personal touch. Adding 1-2 tablespoons of fresh lime juice provides a zestier kick, while a touch of orange juice infuses a subtle sweetness and a hint of floral aroma that balances the tartness of lemon, offering a more mellow and rounded flavour. 1-2 tablespoons of grapefruit juice introduce a refreshing bitterness that pairs harmoniously with the lemon's acidity, contributing a slightly more complex citrus note. Remember to use only 5 tablespoons of citrus juice in total, so if you use 2 tablespoons of orange juice, for example, only use 3 tablespoons of lemon juice. You can also personalise the look of the pie by piping the meringue on top or decorating with, for example, edible flowers if you like a more colourful appearance.