Lemon Meringue Pie with Cooked Lemon Curd
A prebaked crust is filled with lemon custard and topped with sweet meringue peaks.
This lemon meringue pie combines a crisp baked pastry shell, sharp lemon filling and a glossy meringue toasted to a light gold. The source omits several filling ingredients, so this version supplies butter and water for a stable cooked curd. Spread meringue to the crust edge to seal it, then cool the pie before slicing. Heat oven to 190°C (375°F). Line crust with parchment and weights; bake 15 minutes, remove weights and bake 5 to 8 minutes until lightly golden. Cool. Whisk filling sugar, cornstarch and water in a saucepan. Cook over medium heat, whisking, until thick and bubbling; simmer 1 minute. Whisk a little hot mixture into yolks, return to pan and cook 1 minute while whisking. Remove from heat; stir in lemon juice, zest and butter. Pour into crust.
Recipe card
Lemon Meringue Pie with Cooked Lemon Curd
Equipment: Mixing bowls, measuring tools, baking tray or pan and oven
Ingredients
Instructions
Bake crust
Heat oven to 190°C (375°F). Line crust with parchment and weights; bake 15 minutes, remove weights and bake 5 to 8 minutes until lightly golden. Cool.
Cook lemon filling
Whisk filling sugar, cornstarch and water in a saucepan. Cook over medium heat, whisking, until thick and bubbling; simmer 1 minute.
Finish filling
Whisk a little hot mixture into yolks, return to pan and cook 1 minute while whisking. Remove from heat; stir in lemon juice, zest and butter. Pour into crust.
Make meringue
Beat egg whites, cream of tartar and salt to soft peaks. Gradually add meringue sugar and beat to glossy stiff peaks.
Top and bake
Spread meringue over hot filling, sealing to crust edges. Bake 12 to 15 minutes until lightly browned; cool 2 hours, then refrigerate.
How to tell when it is ready
Spread meringue over hot filling, sealing to crust edges. Bake 12 to 15 minutes until lightly browned; cool 2 hours, then refrigerate.
Tips
- Heat oven to 190°C (375°F).
- Whisk filling sugar, cornstarch and water in a saucepan.
- Whisk a little hot mixture into yolks, return to pan and cook 1 minute while whisking.
- Beat egg whites, cream of tartar and salt to soft peaks.
Troubleshooting
- If meringue weeps, spread it over hot filling and seal edges to crust.
- If curd is lumpy, whisk continuously and strain before filling.
Substitutions
- Use a ready-made pastry shell.
- Use a gluten-free pie crust.
Variations
- Toast the meringue briefly with a kitchen torch.
- Use orange juice for part of the lemon juice.
Serving suggestions
- Serve chilled with berries.
- Add a little extra lemon zest.
- Offer small slices with tea.
- Garnish with thin lemon curls.
Make ahead
Measure ingredients and prepare the components in advance where practical. Refrigerate covered and use within 3 days; keep chilled until serving.
Storage
Refrigerate covered and use within 3 days; keep chilled until serving.
Food safety
Use clean eggs and refrigerate the pie within 2 hours; egg-white meringue is not a shelf-stable topping.
Frequently asked questions
How do I stop meringue from separating from lemon pie?
Spread the meringue over the hot filling and seal it all the way to the pastry edge before baking.
How should I store lemon meringue pie with cooked lemon curd?
Refrigerate covered and use within 3 days; keep chilled until serving.
Serve chilled with berries. Refrigerate covered and use within 3 days; keep chilled until serving.
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