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Classic Lemon Meringue Pie

This timeless dessert features a buttery shortcrust base, a rich and tangy lemon filling, and a cloud of toasted Italian meringue on top—perfectly balanced and irresistibly elegant.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 55 mins
Servings: 10 servings
Course: Dessert
Cuisine: International

Ingredients

For the pastry:
  • 300 g all-purpose flour
  • 150 g cold butter cubed
  • 2 egg yolks
  • 3 tbsp cold water
  • a pinch of salt
For the lemon filling:
  • 4 eggs
  • 80 g sugar
  • 100 ml cream (33-35%)
  • 390 g condensed milk (1 can)
  • 150 ml lemon juice (about 4 lemons)
For the Italian meringue:
  • 4 egg whites
  • 200 g sugar
  • 75 ml water

Instructions

Preparing the pastry:
    Cup of Yum
  1. In a large bowl, sift the flour with a pinch of salt. Add the cold, cubed butter and use a knife or pastry cutter to cut the butter into the flour until it resembles fine crumbs. (Alternatively, use a food processor.)
  2. Add the two egg yolks and knead the dough quickly. It should result in a thick, crumbly mixture that sticks together easily. If the dough is too dry, gradually add 1-3 tablespoons of ice-cold water until it comes together.
  3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 hours.
  4. Roll out the chilled dough to a thickness of 3-5 mm (about 1/8 inch) and a diameter larger than your tart pan. Place it in the tart pan, pressing it into the bottom and sides. Prick the base with a fork, then refrigerate for 30 minutes.
  5. Preheat the oven to 180°C (350°F). Bake the pastry for 15-20 minutes, or until golden brown. Set aside to cool slightly while you prepare the lemon filling.
Preparing the lemon filling:
  1. In a medium bowl, lightly whisk the eggs with the sugar until combined.
  2. Add the cream and condensed milk, whisking until smooth. Finally, add the freshly squeezed lemon juice and whisk again until fully incorporated.
  3. Pour the lemon filling into the warm pastry base. Reduce the oven temperature to 170°C (340°F) and bake for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
  4. Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours for the best texture.
Preparing the Italian Meringue:
  1. In a small saucepan, combine the sugar and water. Heat over medium heat and bring to a boil. Reduce heat and let it simmer for 5-6 minutes, or until it reaches 110°C (230°F) on a candy thermometer.
  2. While the syrup is heating, beat the egg whites in a clean, grease-free bowl until soft peaks form.
  3. With the mixer running at medium speed, carefully pour the hot sugar syrup in a thin, steady stream into the beaten egg whites.
  4. Continue beating until the meringue cools to room temperature and forms stiff, glossy peaks.
Assembling the Pie:
  1. Decorate: Spread the Italian meringue over the cooled lemon filling, creating swirls or peaks as desired.
  2. Use a kitchen blowtorch to lightly toast the meringue until golden.
  3. Slice and serve your beautiful lemon meringue pie.

Notes