Pies & Tarts

Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe

4.65 from 28 votes
Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling and the perfect flaky pie crust I'll show you how to make in no time.
Lemon Meringue Pie - The perfect Spring dessert

Hi Bold Bakers!

Lemon Meringue Pie is a lovely, refreshing sweet treat. Now you can make it along with my foolproof pie crust recipe.

Watch The Recipe Video!

Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe

4.65 from 28 votes
Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust I'll show you how to make in no time.
Author: Gemma Stafford
Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust I'll show you how to make in no time.
Author: Gemma Stafford


  • Gemma's Lemon Meringue Pie
  • Yields 1 large pie or 4 small pies
  • Pastry
  • 1 ⅓ Cup (175g) plain flour
  • 7 Tbsp (100g) cold unsalted butter, cubed
  • 1 Tbsp icing sugar
  • 1 egg yolk
  • 2 Tbsp water
  • Pinch of salt
  • Lemon Curd
  • Finely grated zest and juice of 4 large lemons
  • 2 Tbsp cornflour
  • ½ Cup (100g) sugar
  • 1 whole eggs and 3 yolks , mixed (at room temperature)
  • 6 Tbsp (85g) butter
  • For the Meringue (video: https://bit.ly/GemmasMeringues)
  • 4 egg whites (at room temperature) (120g)
  • 1 ⅔ Cup sugar


  • Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms., around 10 seconds.
  • Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax.
  • Grease your pie dish with butter ( For a big pie use an 8 - 9-inch pan or use 4 small single portion pans)
  • Roll out the pastry to ¼ cm . Carefully line your dish pushing the pastry into the edges. Leave an extra lip of pastry and the edges. Leave it rough as you will discard after baking. Pierce (dock) the pastry base with a fork. Brush with egg white to form a seal and freeze until solid.
  • Bake at 400oF (200oC) 15-20 minutes or until golden brown. While still warm run a knife around the edge of the pastry make it level and clean. (see in video)
  • For the Lemon Curd: Put lemon juice in a measuring jug and top up with water to 1 ½ Cups (300ml). Otherwise it will be extremely lemony.
  • Pour into a medium saucepan, caster sugar and zest. Bring to a simmer. Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.
  • Whisk well. Cook over a medium heat for 4 minutes or until thickened. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
  • Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
  • Put egg whites in the grease free bowl of an electric mixer. Beat on medium until it forms soft peaks.
  • Slowly add in the sugar a tablespoon at a time until incorporated. The mix will more the double in size and be light. watch https://bit.ly/1hO554K for method.
  • To assemble the Pie: Fill your pie crust fill the lemon curd all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!
  • Bake at 400oF (2OOoF) for 8 minutes only. Take care not to overcook as the meringue will burn if left, keep an eye on it. Enjoy!!!!!


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Konstantina Bourtzou

Syeda Ameena Zahra

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3 years ago

Hi Gemma. Made this today for dessert, it was amazing. I’ve never made my own pie base before and it was so easy. Can I ask, if you don’t freeze the base before baking. Do you have to use baking beads? I don’t always have room in the freezer but luckily I did today. Thank you

Sorry, there was no option to rate that I could see but its easily a 5 star recipe as always 🙂

Elsa Jose
Elsa Jose
4 years ago

Can I use lime instead of lemons? If so how many

Deborah Hurtado
Deborah Hurtado
2 months ago

Can you tell me what icing sugar is please does that mean powdered sugar? Someone gave me six bags of lemons help! What am I gonna do with all these lemons. I need some ideas please thank you

2 months ago

I made this again today for my Dad’s birthday tomorrow. I still need a bit of help with the actual decoration part, but this looks better than last time, and that is all that counts. I am sure it will be delicious.

6 months ago

I made this into a 9 inch pie. My family complained that the meringue was too sweet and there should of been more lemon. I think this recipe must work better as a tart so there is better balance of tart and sweet.

7 months ago

I just made this for my family and new year celebrations. While my hubby says he thinks the large pie rather than individual ones would give more filling and less pie per person, I thought the little individual ones were very special. My decoration of meringue was not perfect, but it baked well and they were very well received indeed. I am very fussy about poie crust, and think that this one is particularly good. This recipe will be in the front of my recipe book as a special thing to make to impress guests. Thank you for sharing your… Read more »

Monica R
10 months ago

I made it using lime curd ahead of time ( I just use the same proportion of lemon to lime from your recipe). The taste of the curd is a little bitter, I think I grated too much zest into it, but if we eat it with the meringue, man, the taste is marvelous! I mean, the tangy lime and sweet meringue, they’re just meant to be each other 😀 I used 9 inch deep dish pie pan and out 1/4 tsp cream of tartar since I skipped baking the sugar in the oven. 5 stars again for you, Gem!

1 year ago

Hi Gemma, my lemon curd did not thicken like in ur recipe. Did I make a mistake by adding granulated sugar instead of castor sugar?

1 year ago

Hi Gemma, tried this recipe out.

However after a few minutes of baking, my meringue started to weep. Also could you tell me how to store them for 2 days?

Binaifer Havewala
1 year ago

Hi Gemma,

Can you tell me how the recipe would need to be tweaked if I needed to use a 9 inch pie tin?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!