The pastry

  • 200 grams (7 ounces) all-purpose flour
  • 100 grams (3.5 ounces) cold butter, finely chopped
  • 1 pinch salt
  • Zest of 1 lemon
  • 1 egg

Lemon curd

  • 4 egg yolks
  • 200 grams (7 ounces) granulated sugar
  • 100 grams (3.5 ounces) cornstarch
  • 1 gram (0.04 ounces) vanillin
  • 300 milliliters (1.25 cups) water
  • Zest of 1 lemon
  • 1 piece ginger, grated
  • Juice of 4 lemons
  • 50 grams (1.75 ounces) butter


  • 4 egg whites
  • 160 grams (5.6 ounces) granulated sugar


  • Mixing Bowls

    You'll need separate bowls for the dough, lemon curd, and meringue. Stainless steel ones are great as they cool quickly in the fridge.

  • Rolling Pin

    Ensure it's well-floured to roll out your dough evenly without sticking.

  • Pastry Brush

    Perfect for brushing egg wash or butter onto your pastry layers.

  • Food Processor

    Makes quick work of mixing cold butter into flour for an extra flaky crust.

  • Whisk

    Essential for combining your lemon curd ingredients smoothly to avoid lumps.

  • Electric Mixer

    Gives you the volume and stiffness you need in your meringue without tiring out your arms.

  • Pie Dish

    A good quality, non-stick pie dish ensures your crust bakes evenly.

  • Cling Film

    For resting your dough and covering your lemon curd to prevent skin from forming.

  • Parchment Paper & Baking Weights

    Use baking weights, or dry beans, to keep your dough from puffing up while pre-baking.


Step 1

1. Quickly mix the finely chopped cold butter with flour, lemon zest, and salt. Add the egg, and mix again swiftly to avoid melting the butter. Make sure all the ingredients are well combined, but don't overwork the dough. Wrap the dough in cling film, and chill it in the refrigerator for 30 minutes.

Step 2

2. Roll the dough out to a thickness not too thin and fit it into a tart mold. Pierce with a fork to prevent it from rising. Cover with baking paper and add pie weights or beans. If you don't have pie weights, dried beans or rice work just as well. Bake the dough at 392°F (200°C) for 12 minutes with the weights and an additional 12 minutes without them. Let it cool completely.

Step 3

3. In a saucepan, combine cornstarch, sugar, vanillin, grated ginger, and lemon zest. Add water and lemon juice, then stir with a whisk. Cook over medium heat until it comes to a boil, then remove from heat. Keep stirring constantly to avoid lumps. In a separate bowl, whip the egg yolks, adding a couple of spoons of the hot mixture to temper them. Pour the tempered yolks back into the saucepan, add the butter, and mix until smooth. Cover the lemon curd with cling film to prevent a skin from forming.

Step 4

4. In a clean, dry bowl, whip the cold egg whites until they double in size. Gradually add sugar while continuing to whip until stiff peaks form. Ensure no yolk gets in the whites, as any fat will prevent them from whipping properly.

Step 5

5. Spread the lemon curd over the cooled pastry crust, then top with the meringue. Use a kitchen torch to brown the meringue or place in the oven at 392°F (200°C) for a couple of minutes. Keep a close eye to avoid burning the meringue.

Step 6

6. Allow the tart to cool completely before serving to ensure the filling sets properly. Sprinkle with additional lemon zest if desired. Serve with chamomile tea and enjoy! Cut the tart with a long, sharp knife for clean slices.


Ever thought about elevating your Lemon Meringue Pie serving game? Here’s how! Picture this: your Lemon Meringue Pie is the star of a backyard picnic spread. Each slice, with its tantalizing layers of buttery crust, tart lemon curd, and fluffy meringue, is a little slice of heaven. For that extra sparkle, sprinkle just a bit more lemon zest on top, or even edible flowers like pansies or violets to bring a pop of color that screams summer! Moving indoors for a cozy gathering? Present each slice on a vintage china plate along with a cup of chamomile tea or even a glass of chilled sparkling wine. Do you sense how the effervescent bubbles from the wine elevate the citrusy notes of the lemon curd? It’s like a party in your mouth! Hosting a more refined affair? Serve the pie with a dollop of freshly whipped cream and a side of mixed berries. The sweetness of the whipped cream and the sharpness of the berries create a symphony of flavors that dances on your palate. Don’t forget to dust a little powdered sugar on top for that extra touch of elegance. Whether it’s a picnic under the stars or an indoor tea party, your Lemon Meringue Pie is guaranteed to be the talk of the event!


Prefer a gluten-free option? Substitute your regular flour with a reputable gluten-free all-purpose blend. Ensure you add a small amount of xanthan gum if your blend doesn’t include it, as this helps bind the ingredients together. Vegan friends coming over? No worries! Use a vegan butter substitute in the crust, and replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg). For the lemon curd, opt for a plant-based starch like arrowroot or cornstarch to thicken, and for the meringue, aquafaba (the liquid from a can of chickpeas) whips up wonderfully as an egg white alternative. Use vegan sugar to keep it all plant-based and cruelty-free.


  • Why isn't my meringue setting properly?

    Make sure you whip your egg whites until stiff peaks form. Also, ensure your bowl and whisk are completely grease-free, as any fat can prevent the whites from whipping up.

  • Can I use bottled lemon juice instead of fresh lemons?

    Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch. Just ensure it's 100% lemon juice with no added ingredients.

  • Why does my pie crust turn out soggy?

    Your crust might need more pre-baking (blind baking) with proper weights to keep it flat. Ensure it's fully cooled before adding the filling to prevent sogginess.

  • What's the best way to brown the meringue without burning it?

    Using a kitchen torch gives you more control, but you can also use your oven’s broiler. Just watch it closely to achieve that perfect golden brown.

  • How do I keep my lemon curd from curdling?

    Whisk your yolks constantly when adding to the hot mixture to prevent them from cooking too quickly. Keep a moderate heat and don’t boil the mixture aggressively.

  • Can this pie be made ahead of time?

    Yes, but it's best to add the meringue and do the final browning just before serving to keep it looking fresh and fluffy.

Nutrition facts

Fluffy meringue cake with lemon curd
Recipe Yield:8 servings
Calories:300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:40g
Total Sugars:30g