Lemon Meringue Pie
A classic lemon tart with a crisp, blind-baked pastry base, silky homemade lemon curd, and a bright, zesty flavour balanced by just the right amount of sweetness. Elegant yet straightforward, it’s a timeless dessert perfect for entertaining or special occasions.
Sarah Butler
Sarah Butler
Recipe - Tuam - O'Toole's
Lemon Meringue Pie
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 Sheet ready made shortcrust pastry
2 tbsp Milk
7 Eggs
2 Lemons
110g Butter
370g Caster sugar
Directions
Ingredients
Pastry Base
- 1 sheet ready-made shortcrust pastry
- 2 tbsp milk
Lemon Filling
- 4 eggs
- 2 egg yolks
- Zest of 2 lemons
- Juice of 2 lemons
- 110g butter
- 200g caster sugar
Meringue
- 3 egg whites
- 170g caster sugar
Method
Blind Bake the Pastry
- Preheat the oven to 180°C (160°C fan).
- Roll out the pastry and line a tart tin, gently pressing it into the corners.
- Trim the edges, leaving a slight overhang. Chill in the fridge for 20 minutes.
- Prick the base all over with a fork.
- Line with baking paper and fill with baking beans or uncooked rice to weigh the pastry down.
- Bake for 15 minutes, until the edges are just set.
- Remove the paper and beans, then bake for a further 5–10 minutes until the base is dry and lightly golden.
- Trim the edges if needed and allow to cool.
Top tip: Chilling the pastry helps prevent shrinkage and keeps the edges neat.
To Make the Lemon Curd
- Place the lemon zest, lemon juice, butter and caster sugar into a saucepan.
- Heat gently until the butter melts and the mixture just begins to simmer.
- Whisk the eggs and egg yolks together in a large bowl.
- Slowly pour the warm lemon mixture into the eggs, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously.
- After 2–3 minutes, the mixture will thicken. Remove from the heat.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Recipe
Ingredients
Pastry Base
- 1 sheet ready-made shortcrust pastry
- 2 tbsp milk
Lemon Filling
- 4 eggs
- 2 egg yolks
- Zest of 2 lemons
- Juice of 2 lemons
- 110g butter
- 200g caster sugar
Meringue
- 3 egg whites
- 170g caster sugar
Method
Blind Bake the Pastry
- Preheat the oven to 180°C (160°C fan).
- Roll out the pastry and line a tart tin, gently pressing it into the corners.
- Trim the edges, leaving a slight overhang. Chill in the fridge for 20 minutes.
- Prick the base all over with a fork.
- Line with baking paper and fill with baking beans or uncooked rice to weigh the pastry down.
- Bake for 15 minutes, until the edges are just set.
- Remove the paper and beans, then bake for a further 5–10 minutes until the base is dry and lightly golden.
- Trim the edges if needed and allow to cool.
Top tip: Chilling the pastry helps prevent shrinkage and keeps the edges neat.
To Make the Lemon Curd
- Place the lemon zest, lemon juice, butter and caster sugar into a saucepan.
- Heat gently until the butter melts and the mixture just begins to simmer.
- Whisk the eggs and egg yolks together in a large bowl.
- Slowly pour the warm lemon mixture into the eggs, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously.
- After 2–3 minutes, the mixture will thicken. Remove from the heat.
