This is a revised version of the classic lemon meringue pie recipe. It’s not innovative, but with the ideal proportions, we’ll get a real treat. If you think it’s difficult, it’s not: you just need some time ahead and to be well organized. As is often the case in pastry, we get a good result with little patience! This Lemon Meringue Pie is an ideal dessert for Thanksgiving, as it is lighter than a traditional cake after a good roasted turkey. You can also make individual tarts and have some more meringues with coffee. I found the right balance of sugar/acidity in the lemon cream; perhaps it won’t be to your taste. Feel free to add a little lemon or a little sugar if needed.
Table of Contents
Some useful tips for making this lemon meringue pie:
- Feel free to double the dough quantities (it doesn’t take more time) and freeze half (you’ll have some ready to spread in a mold). This will serve you well, and you will save time next time. I have prebaked tarts in my freezer that let me make this recipe whenever I feel like it!
- The lemon cream or lemon curd can be done the day before. You can prepare slightly more than needed (about two pies).
- As mentioned above, you can balance lemon zest and sugar to adjust the sweetness and acidity to your taste.
- Italian meringue is very easy to make, but it must be done the day you serve the dessert. The syrup must boil at 120°c.Photo credit: © Eatwell101.com
Ingredients: Lemon and meringue pie
For the pastry:
- 2 1/2 cups (250 g) flour
- 5 1/3 ounces (150 g) butter, softened
- 3 3/4 tbsp (30 g) powdered sugar
- 7 1/3 tbsp (60 g) of sugar
- 1/3 cup (30 g) ground almonds
- 1 pinch of salt
- 1 whole egg
For the lemon cream:
- The juice of 3 organic lemons (5 fl oz) and zest
- 4 eggs
- 1 cup (200 g) of caster sugar
- 7 tbsp (100 g) butter
For the meringue:
- 2 egg whites
- 1 cup (150 g) of powdered sugar
- 1/4 cup (50 ml) of water
Directions
The almond pastry: Mix flour, powdered sugar, icing sugar, ground almonds, and salt (unless you use salted butter). Add the butter in small pieces and work it with your fingertips to achieve a coarse sanding. Then add the egg and mix well. Form a ball and wrap it in plastic wrap. Keep in a cool place for a few hours (ideally, make the dough the day before).
Spread the dough on a floured surface or between sheets of parchment paper. Fill your pan, prick with a fork, and line the bottom with parchment paper covered with baking beads. Bake at 360°F (180°c) for 30 minutes. Ten minutes before the end of cooking, remove the paper and the balls so that the bottom can be colored. Place in the refrigerator.
Lemon Cream: Wash and remove the lemons’ zest with a fine grater. Mix the zest with the sugar with your fingertips and let it steep for 5 minutes. Then add the lemon juice and beaten eggs. Pour into a saucepan and allow to thicken over low heat, whisking constantly. When the cream is smooth, remove it from the heat and let it slightly cool before adding the diced butter. Mix well and let cool before refrigerating. Lemon Cream can be done the day before.
The meringue: In a saucepan, boil water and sugar for 5 minutes. The syrup must reach 250°F (120°c). Meanwhile, get the egg whites. When the syrup is ready, pour the whites very slowly while continuing to beat. Beat well for about ten minutes until cool. The meringue should be firm and shiny.
The “construction” of the pie: On the bottom of the pastry, spread the lemon cream (keep it refrigerated for later use) and smooth it with a spatula. Pour the meringue into a pastry bag fitted with a fluted tip, then spread it on top of the pie to create pretty designs (balls, spikes, spirals). Make the color on top of the meringue with a small torch or briefly under the broiler. Keep refrigerated until ready to serve.
Recipe inspired by Dominique
What do you think of this lemon Meringue pie recipe?
Photo credit: © Eatwell101.com
Lemon Meringue Pie
For the pastry:
- 2 1/2 cups (250 g) flour
- 5 1/3 ounces (150 g) butter, softened
- 3 3/4 tbsp (30 g) powdered sugar
- 7 1/3 tbsp (60 g) of sugar
- 1/3 cup (30 g) ground almonds
- 1 pinch of salt
- 1 whole egg
For the lemon cream:
- The juice of 3 organic lemons (5 fl oz) and zest
- 4 eggs
- 1 cup (200 g) of caster sugar
- 7 tbsp (100 g) butter
For the meringue:
- 2 egg whites
- 1 cup (150 g) of powdered sugar
- 1/4 cup (50 ml) of water
Instructions
- The almond pastry: Mix flour, powdered sugar, icing sugar, ground almonds, and salt (unless you use salted butter). Add the butter in small pieces and work it with your fingertips to achieve a coarse sanding. Then add the egg and mix well. Form a ball and wrap it in plastic wrap. Keep in a cool place for a few hours (ideally, make the dough the day before).
- Spread the dough on a floured surface or between sheets of parchment paper. Fill your pan, prick with a fork, and line the bottom with parchment paper covered with baking beads. Bake at 360°F (180°c) for 30 minutes. Ten minutes before the end of cooking, remove the paper and the balls so that the bottom can be colored. Place in the refrigerator.
- Lemon Cream: Wash and remove the lemons' zest with a fine grater. Mix the zest with the sugar with your fingertips and let it steep for 5 minutes. Then add the lemon juice and beaten eggs. Pour into a saucepan and allow to thicken over low heat, whisking constantly. When the cream is smooth, remove it from the heat and let it slightly cool before adding the diced butter. Mix well and let cool before refrigerating. Lemon Cream can be done the day before.
- The meringue: In a saucepan, boil water and sugar for 5 minutes. The syrup must reach 250°F (120°c). Meanwhile, get the egg whites. When the syrup is ready, pour the whites very slowly while continuing to beat. Beat well for about ten minutes until cool. The meringue should be firm and shiny.
- The "construction" of the pie: On the bottom of the pastry, spread the lemon cream (keep it refrigerated for later use) and smooth it with a spatula. Pour the meringue into a pastry bag fitted with a fluted tip, then spread it on top of the pie to create pretty designs (balls, spikes, spirals). Make the color on top of the meringue with a small torch or briefly under the broiler. Keep refrigerated until ready to serve.
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