lemonstovetopbaked
Classic Lemon Meringue Pie
Make a classic lemon meringue pie with buttery pastry, smooth lemon custard and a glossy toasted Italian meringue.
From YouTube · Feb 2, 2026
Make a classic lemon meringue pie with buttery pastry, smooth lemon custard and a glossy toasted Italian meringue.
45 min
Prep time
40 min
Cook time
3 hrs
Total time
8
Yield
Ingredients
17 ingredients- [Pastry] 255 g pastry flour
- [Pastry] 120 g cold unsalted butter, cubed
- [Pastry] 26 g granulated sugar
- [Pastry] 3 g salt
- [Pastry] Finely grated zest of 1 lemon
- [Pastry] 1 teaspoon vanilla extract
- [Pastry] 3 egg yolks
- [Pastry] 1 whole egg
- [Lemon filling] 275 g water
- [Lemon filling] 113 g lemon juice
- [Lemon filling] 116 g granulated sugar
- [Lemon filling] 31 g cornstarch
- [Lemon filling] 5 egg yolks
- [Lemon filling] Finely grated zest of 1 lemon
- [Italian meringue] 60 g egg whites
- [Italian meringue] 120 g granulated sugar
- [Italian meringue] 60 g water
Method
21 steps- Combine the pastry flour, sugar, salt and lemon zest.
- Rub or cut in the cold butter until the mixture resembles coarse crumbs.
- Mix in the egg yolks, whole egg and vanilla just until a dough forms.
- Flatten the dough into a disk, wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the pastry and line a 9-inch or 23-cm tart pan.
- Prick the base, line with parchment and fill with baking weights.
- Blind-bake for 15 minutes, remove the weights, then bake for another 8–12 minutes until golden.
- Cool the pastry shell.
- For the filling, whisk the sugar and cornstarch together in a saucepan.
- Gradually whisk in the water, lemon juice, egg yolks and lemon zest.
- Cook over medium-low heat, whisking constantly, until thick and bubbling.
- Continue cooking for 1 minute, then remove from the heat.
- Pour the lemon filling into the cooled pastry shell and smooth the surface.
- Cool, then refrigerate until the filling is set.
- For the meringue, place the sugar and water in a saucepan and cook to 240°F (115°C).
- When the syrup approaches temperature, whip the egg whites to soft peaks.
- With the mixer running, slowly pour the hot syrup down the side of the bowl.
- Whip until the meringue is glossy, thick and close to room temperature.
- Spread or pipe the meringue over the chilled lemon filling.
- Toast the surface carefully with a kitchen torch.
Recipe notes
Helpful tips
- Keep the pastry butter cold for a flaky crust.
- Whisk the lemon filling constantly to prevent the yolks from scrambling.
- Use caution when handling hot sugar syrup.
Storage
Refrigerate and eat within 2 days.
Additional tips
- Hot sugar syrup can cause severe burns. Pour it slowly and keep it away from skin.
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