Add to Cookbook

Lemon Meringue Pie

  • 40 minutes
  • 40 minutes
  • 8
Lemon Meringue Pie

Lemon meringue pie is best eaten soon after the meringue has been cooked. The longer the pie sits, the more likely it is that the meringue top will weep and shrink away from the edge of the pie.


  • 1 quantity basic short pastry, rested (see recipe on this site)
  • Filling
  • 1 cup fresh white breadcrumbs
  • 2 cups cream
  • 2 bay leaves, optional
  • 2 teaspoons freshly grated lemon rind
  • ¼ cup fresh lemon juice
  • ¼ cup caster sugar
  • 2-3 tablespoons brandy
  • 6 egg yolks
  • Meringue topping
  • 6 egg whites
  • ¾ cup caster sugar


  1. Roll the pastry out on a lightly floured surface until it's large enough to cover the base and sides of a 24-cm round loose-bottom flan tin. If the sides are fluted, press the pastry into the sides firmly to ensure that on cooking, the tart has a highly patterned edge. Chill in the refrigerator for 30 minutes.
  2. Line the pastry with baking paper and fill the centre with baking blind beans or material.
  3. Bake in the preheated oven for 10 minutes. Remove the baking blind material and paper and continue to cook for a further 15 minutes o runtil the pastry is well cooked. Be careful that the edges of the sweet pastry do not over-brown.
  4. In a saucepan, put the breadcrumbs, cream, bay leaves, if using and lemon rind and bring to the boil. Reduce the heat and simmer gently for 5 minutes, stirring occasionally. Remove from the heat, discard the bay leaves and mix in the lemon juice, sugar and brandy.
  5. Beat about 1 cup of the hot mixture quickly into the egg yolks. Once well incorporated, add this mixture to the saucepan and beat well. Pour the warm filling into the cooked pastry base.
  6. Bake at 180ºC for about 20 minutes or until the custard has just set.
  7. In a scrupulously clean bowl, whisk the egg whites until stiff but not dry. Beat in the caster sugar a little at a time, beating until all the sugar has dissolved and the meringue is thick and glossy. Spread the meringue over the top of the cooked filling.
  8. Return the tart to a 220ºC oven for 5-10 minutes or until the meringue has set and the peaks of the meringue are just beginning to become golden. Serve quickly after cooking.

Cooks Tips

Make the breadcrumbs from day-old crusty bread. You can also use stale bread. Make crumbs in a food process or rub pieces of bread between your hands.

Comments (0)

Please login to submit a comment.