Lemon Meringue Pie Tutorial

Lemon meringue pie slice served with lemon twirls and mint and titled.

Lemon Meringue Pie Tutorial

‘Luscious and Lemony Loveliness in a Pie’

By Caro

I call my Lemon Meringue Pie – Luscious Lemony Loveliness In A Pie! Indulgent, tangy, and light all at the same time, with contrasting soft and crispy textures. Let me guide you in making all the elements that produce this classic bake.

Lemon meringue pie on cake stand with slice ready to serve & titled.

Where My Recipe Originates From

After trying a few different recipes for the shortcrust and meringue, I ended up with a combination of different elements from different recipes by Mary Berry. I had tried one of her shortcrust pastry recipes for the base, but for this pie I was looking for something softer, more crumbly and light. In the end I think I got a good combination. I was making again for my friend’s birthday (at per her request) and she said this was the best she ever had (including my previous attempts). So I am happy with that 🙂

Mrs D’s Photos

Point to note too, that lots of the end baked pie pics, are by my friend and fellow baker Diana, who also tests my recipes for me – so thanks Diana!

Slice of lemon meringue pue served with coffee in china cups and lemon decorations.

The Recipe Process

You begin by making the pastry casing, then the lemon curd filling and finally the pillows of meringue, and all is baked off in the oven. I didn’t have a cooking blow torch, (I really want one – but can I really trust myself with one?? My long hair and well, me – you can see where I am going with this! 😉 ).

Extra close shot of baked meringue swirls or peaks.

A Lesson Learned

What I would suggest though, is once baked, don’t go near the pie. One of the times making the pie, I took all my photos and after that I was clearing up around where the pie was sitting (minding it’s own business), when I dropped a Pioneer Woman travel tumbler into one side of the meringue!!! 🙁

So I lost some of the peaks at the back of it. One of my friend’s said the Pioneer Woman was wanting a taste! So, the moral of the story – leave the pie be and don’t go anywhere near it! And worst of all, that pie was for a friend’s birthday!

Lemon meringue pie slice served with lemon twirls and mint.

A Note On The Ingredients

The equivalent for Caster Sugar, is called Super/extra fine sugar. If you can’t source it, don’t go to the bother & expense of buying Caster Sugar on-line, make your own. You can make it from regular granulated sugar by lightly grinding it to a finer crystal.

Please be sure not to make it into a powder like powdered sugar (known as icing sugar here in the UK). Also note that US granulated sugar is a slightly finer texture than the UK equivalent, so only a little grinding is required.  See my photos below of the main UK sugars.


For more on different ingredient names, see my article Differences Between UK & US Baking Ingredients.

Why Use Certain Sugars?

See Photos above for a comparison of the sugar crystals as a guide. In some bakes using granulated sugar as is, will not ruin the bake but not produce a precisely similar bake in texture to how the original recipe was meant to be. However, using granulated sugar as is when making a meringue, will not be technically correct & you may be aware of the larger sugar crystals if it produces a more ‘grainy’ meringue texture when tasted.

It is also used in the lemon curd recipe, (but I have made curd from granulated and it was fine as it’s melted as part of the recipe process).

Other than that, I think we are all set and anything else will be covered in the recipe instructions.

Download the recipe to save to your phone or computer, by clicking the ‘download’ button below:




  • 225g  Plain Flour
  • (8 oz, 1 + ¾ cup All Purpose)
  • 175g  Butter, unsalted, cubed & softened
  • (6 oz, ¾ cup + 1 tsp)
  • 45g  Icing sugar 
  • ( 1.5 oz, 1/3 cup Powdered Sugar)
  • 1  Egg, medium – large
  • 1  Egg yolk (left over from the meringue, for egg wash)
  • 1 tbsp  Cold water (approx.)


  • 6  Lemons, zest & juice of (med – large)
  • 250g  Caster Sugar
  • (8.75 oz, 1 Cup + 2 tbsp  Extra/super Fine Sugar *see note above)
  • 65g  Corn Flour
  • (2.25 oz, ½ cup Corn starch)
  • 6  Egg yolks (med – large eggs)
  • 450ml  Water
  • (15.25 fl oz, 1+ 3/4 cup)

Lemon curd ingredients - lemons, but & sugar and titled.
Lemon Curd Ingredients


  • 4  Egg whites (left over from lemon curd)
  • 225g  Caster Sugar
  • (8 oz, 1 cup  Extra/super fine Sugar, * see note above)
  • 2 tsp  Corn Flour (Corn Starch)


  • Weighing scales or measuring cups
  • Food processor or Pastry Cutter & Large bowl.
  • Measuring Spoons
  • Baking/parchment Paper
  • Rolling Pin & some icing/confectioner’s sugar
  • Pie dish (23cm/9 inches wide)
  • Mini pie or tart tins/dishes (optional – for left overs)
  • Cling film/Plastic wrap (optional)
  • Timer or phone timer
  • Oil or butter for pie dish
  • Pastry brush
  • Tin/Baking foil (aluminium) or parchment
  • Silicone Baking Beans (or dry beans)
  • Small bowls for separating egg yolks & whites
  • Fine zester
  • Knife
  • Fruit juice squeezer
  • Spoons
  • Medium sized cooking pot
  • Wooden spoon
  • Whisk
  • Small bowls for sugar & yolks
  • Hand or stand mixer for meringue with whisk attachment.


Collage of making pastry by processor - adding butter cubes to flour, blitzing, adding egg and forming - photo 1.
Making The Pastry

1. Using a processor, blitz the flour and butter together until the mixture resembles breadcrumbs. I prefer, and tend to use my pastry cutter, to literally ‘cut’ the flour into butter. You push down on the mixture, and perform a twisting motion, and scraping the bottom of the bowl. This is repeated all over the ingredients, (and the blender cleaned of any stuck mixture when needed), until all the mixture is in small pieces. The butter will be in smaller pieces, with the flour coating it. You are looking for the size and consistency of breadcrumbs. You can also ‘cut-in’ the butter, by using 2 butter knives.

2. Next add the icing/powdered sugar, egg & 1 tbsp water.

Collage of 'cutting in' butter to flour and forming pastry by hand - photo 2.

3. Using the processor, or by hand, combine all the ingredients together until it all comes together in a rough ball shape. When doing by hand, push down on the mixture with a spoon, getting the flour to take on as much liquid as possible. See Photo 2. Depending on the size of your eggs, and your flour, you might need a few small drops more of water. But first, keep squeezing the mixture between your fingers until it starts coming together. It should go from a ‘shaggy’ dry mixture, into a relatively soft smooth dough.

Do this before adding anymore tsps of water. You don’t want a wet or sticky dough but not one with dry patches either. If using a processor, the dough is ready when it starts to come away from the sides, and cleans the bowl when it’s mixing.

Don’t over-mix as it can produce a tough pastry, so often I prefer to mix by hand as it only takes a minute and saves me getting the processor out and cleaning it up. For bigger jobs though it’s great. See Photo 2.

Pastry forme dinto disc and wrapped in cling film/plastic wrap - photo 3.

4. Form the dough into a nice smooth ball and then flatten slightly (this makes rolling out easier later). Now I recommend chilling the dough before rolling it out for any pastry you make even if the recipe doesn’t instruct you to. Chilling is important to relax the gluten in the dough as well as firming it a little to enable easier rolling and less spreading once baking. So, once you have a nice disc shape, either wrap up in baking/parchment paper or some cling film/plastic wrap and chill in the fridge for 20-30 minutes. If chilling longer, you might find it hard to roll out easily, so leave out to soften just a little. See Photo 3.

Collage of tart tin base over rolle dout pastry and greasing with lining paste - photo 4.
Rolling Out The Pastry

5. Meanwhile, prepare the baking dish you are using by greasing it well on the bottom and up the sides. I use a great home-make cake release paste, for all my greasing in baking and cooking. Here’s a link to make lining paste and a quick video of how to prepare it. When I don’t have that, I tend to use Fry Light One-cal Oil Spray, that works well too.

6. On baking/parchment paper, (and a dusting of icing/powdered sugar if the dough is sticky), roll out the pastry dough with a rolling pin covered in the sugar (or a second sheet of paper instead), to a 3-4 mm (1/6 inch) thickness. Hold the baking dish over the rolled-out dough to make sure you have rolled a large enough diameter to fit the dish as well as up the sides. Try to give yourself at least 1″ (2.5cm) excess just to be sure. See Photo 4.

Collage of removing paper an dfitting pastry into case and ridges - photo 5.
Transferring The Pastry To Tin

7. A few different ways to transfer the pastry dough to the tin. With one hand on top of the dough, flip it, including the paper upside down and hold over the pie dish.  

Alternatively, roll the dough over a dusted rolling pin and transfer carefully, placing on top. Another method is to use the paper to flip the pastry over on top of the base of a loose base pie tin, being sure to centre it & remove the paper carefully). Then carefully fold over the pastry excess into the centre of the bundle to make transferring it all to the pie tin ring easier. (Make sure that the tin base is greased before doing this).

8. Depending on which method you used, very carefully start to pull back the edges of the paper. With most of the paper still attached, use this to gently push the pastry into the dish to take on it’s shape, starting from the bottom, & pushing gently up the insides.  See Photo 5. Check out my old pastry video (3 minutes in) to see me working with the pastry.

Rolling pin half over a pastry lined pie tin, cutting the excess pastry over the egde.

Forming The Pastry Case

9. Now remove all the paper. If any of the dough is not fitted all the way into the shape of the case, tear a small piece of the overhanging dough and roll into a ball. Use this to push against the pastry, pushing it into the shape of the tin . If the pastry is too warm and soft and the paper sticking, leave it on and put in the fridge to firm for 15 – 20 mins and try removing again a little while later. See Photo 5 above.

10. Now trim off the excess pastry, by either using a knife or a rolling pin to run over the top of the tin edges. See Photo 6. Then thin the top of the edges of the pastry casing making it extend a little higher than the level of the tin, by 2 or 3 mm (1/8 inch). This ensures we have a deep enough casing to hold the lemon curd, that will inevitably shrink a little whilst baking. If the case shrinks back quite a bit, it generally indicates that you worked the dough too much.

Pastry lined pie/tart tin with holes docked - photo 7.

‘Dock’ The Pastry Base

12. Using a fork, pierce lots of holes over the base of the pastry casing. (This lets steam escape, and helps avoid a ‘soggy bottom’ and is know as ‘docking the pastry’). Now place some cling film/plastic wrap on top of the prepared tin and chill for another 20 – 30 minutes.   See Photo 7.

TOP TIP – You can use the left over pastry to make mini pies with small pie or tart tins.  Roll out the scraps of excess pastry and line the tins as before and chill them too.  Otherwise, roll up and wrap well in cling film/plastic wrap and place in a food bag.  Label it and date it and store in the freezer.  Anytime you have anymore scraps, you can add to it and eventually have enough for a pie.

13. Before the chilling time is up, heat up the oven to: 180/160c Fan Oven / 350f /Gas Mark 4.

Dried beans in foil lined pastry case for blind baking - photo 11.

‘Blind Baking’ The Crust

14.  Cut some baking foil (aluminium foil) or baking paper/parchment, bigger than the size of the pie case.  We will use it to line the pastry case that we will fill with baking beans. (Baking without the pie filling is known as ‘blind baking’ or ‘par baking’ and helps get an evenly cooked bake and can avoid a ‘soggy bottom’ ).  If using paper, scrunch the paper up into a ball first and then open it back out (this makes the paper softer with no sharp edges that can jag into the soft pastry dough).  

Line the case with the paper or foil and then place ceramic baking beans on top of the lining. (You don’t need to buy baking beans, I use uncooked dried beans and keep them in a jar to use again at a later date, uncooked rice can even be used).  See Photo 8. These beans will provide weight to keep the pastry bottom down whilst cooking and not allow it to puff up.  Be sure to use enough to fill the base and up most of the height of the case. Try to also have enough paper/foil to cover over the edges of the pastry case too.

Collage of part-baked pie case and brushing on egg wash - photo 9.
Baking The Pastry Case

15. Bake the pastry case for 15 minutes & try to turn the pie half-way through cooking to ensure even baking. (** If baking extra mini pies, blind bake the cases for 8 minutes).

16. Remove the pie from the oven, and very carefully fold the paper/foil into the centre and cover all the beans, so you can remove them all in one go.  If any fall into the soft pastry, remove with a fork and smooth the pastry back down. Be careful as it will be hot.

17.  Using the left over egg yolks from the meringue ingredients, whisk  one yolk with a fork and apply this as an ‘egg wash’ to all exposed areas of the pastry. See Photo 9.

18. Place the pie on a baking tray/sheet to catch any drips of filling later, and let the case cool while you make the filling.  You can also leave to fill the next day if wished. Just let cool and cover in cling film/plastic wrap.

Collage of adding lemon juice and corn flour/starch in a jug - photo 10.

Making The Lemon Curd Filling

1.  In a bowl, mix the lemon zest (boy it takes a lot of zest), lemon juice and the corn flour/starch together. See Photo 10. (Note that if your lemons were smaller than mine, you may have more of a paste consistency at this stage – but that’s fine) .

2. Measure out 450ml ( 1+ 3/4 cups/ 14 fl oz)  of water into a pan and bring to a boil.

3. Add the lemon mixture you made and keep stirring until the whole mixture thickens.  

Collage of adding lemon curd to part baked pie case - photo 11.

4. In another  bowl mix the caster sugar & egg yolks together until fully combined.  

5. Whisk a little of the hot lemon mixture, into the sugar and eggs. (A few tbsps worth). Then repeat this. This is known as ‘tempering’ and basically involves introducing small amounts of heat to a cold mixture such as the eggs, without shocking them or cooking them & making scrambled eggs! Then add this tempered egg mixture from the bowl, into the hot lemon mixture in the pot. Whisk to combine.

6. Reduce the heat to medium and heat it all through until the mixture thickens again.  Mix often during this process.

7.  Leave off the heat for a few minutes. The curd does thicken more once off the heat. See Photo 11.

This can also be made a day ahead, just store in a bowl, with cling film/plastic wrap loosely covering the surface of the curd and then some more around the entire bowl. Once ready, spoon the lemon curd into the pie casing.  Depending on the depth of your pie casing, there might be left over curd you can put in a jar & store in the fridge 🙂

Collage of whisking egg whites to peaks - photo 12.
Making The Meringue Topping

1. Using a hand or stand mixer, whisk the egg whites until firm peaks are formed.  See Photo 12 for how those peaks should look.  You want it to be firm, but will bend just a little and produce a little curl like in the photo.  This is known as ‘firm peaks’.

See my video on tips for beating meringues below.

2. Add in the sugar, 1 table spoon or dessert spoon at a time whilst whisking, until stiffer and glossy in appearance. This is known as ‘stiff peaks’. Add in the corn flour (starch) and mix through.

***TOP TIP – if you ever over-beat and the whites go from peaks to a foamy consistency, you can recover it, by continuing to mix until you get the peaks you are looking for.

Pie with lemon curd and starting to add meringue topping - photo 13.

Assembling The Lemon Meringue Pie

3. Heat up the oven to a slightly lower temperature now of 170/150c fan oven / 325f /Gas Mark 3.

4. Using a dessert spoon, place heaped spoonful’s of meringue onto the pie, around the outside edges of the pie (trying to cover the area where the lemon curd begins.  This helps seal it in whilst baking).  See Photo 13.

5. Work your way into the middle and heap it higher as you get towards the centre.  (You can use all the meringue for a ‘mile high meringue’, or do as I did – keep a little back for topping 2 mini pies as there will be left over pastry dough and lemon curd).

Meringue swirled on top of the filled pie ready for baking - photo 14.

6.  Using the back of the spoon, rub on the meringue and pull up on it upwards and then pull towards yourself as you reach the top of the meringue.   Repeat this action all around where you would like peaks to form. Alternatively, make a swirling pattern with a peak in the centre.  See Photo 14. You could also pipe on the meringue.

7. If you made extra mini pie cases, fill with left over lemon curd and spoon meringue on top, sealing the edges and swirling the spoon to produce a tall peak in the centre.  


Bake The Pie

8. Bake the pie(s) for 15 minutes (turning once during cooking to ensure even browning of the peaks), until all completely set and the meringue peaks are golden or browned. Note the mini pies will require a shorter baking time, so keep an eye on them (probably 8-10 minutes).

Collage of baked meringue pie and out of tin cooling - photo 15.
Cooling The Pie

Allow to cool before removing from the case or slice still in it. This is where loose bottomed pie/tart tins come in handy. Simply place the pie on top of a jar for example, and pull the ring of the tin down. See Photo 15. It’s easy just to cut the pie on the tin’s loose base (but you wouldn’t get away with that on The Great British Bake off 🙂 ) So once cold or even if you have stored in the fridge, removing with a cake server will be easier then.

Is The Lemon Curd Set Enough?

If you are concerned your curd might not be set enough, it can be placed in the fridge overnight (make sure it’s not warm when you do this). But to help with weeping, place some cocktail sticks in the pie (at areas that it won’t matter), and then loosely drape cling film/plastic wrap over the pie and sticks, and close it a bit more secure around the crust of the pie.

Lemon meringue pie slice served with lemon twirls and mint.

Here’s a great shot of Diana’s lemon meringue pie sliced.

Share The Love

Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobiles, and down the right-hand side on computers). You can even pin this to your own Pinterest page. Alternatively, you can download this article, see below. You could also leave some feedback if you like.

Click the ‘Download‘ button below, to save to your phone or computer.

Join My Facebook Group

Why not also join my Facebook group – Easy Online Baking Lessons, dedicated to this baking lessons website, as well as providing one-on-one support with myself & my team? Be sure to answer all security questions when requesting to join. Click to join the group.

DIFFICULTY LEVEL: intermediate, multiple stages/techniques

Rating: 3 out of 5.

Lemon Meringue Pie Tutorial

Follow me on social media:

Thanks for reading

Happy Baking & Making

Happy Tummies & Memories!

Caro xx

My Privacy Policy

Lemon Meringue Pie Tutorial

Leve some feedback if you like 🙂

Lemon Meringue Pie Tutorial

Caroline’s Easy Baking Lessons

Print Friendly, PDF & Email

Leave a Reply

Please Rate This Post/Recipe

Your email address will not be published.