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Best Lemon Meringue Pie Recipe

March 4, 2022
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Prep time: 1 hour 30 minutes

Serves: 12-16

A crunchy crust with a super creamy and refreshing lemon filling and fluffy meringue on top. The best lemon meringue pie recipe which is incredibly delicious! When I was doing my voluntary work in Chile in 2015, I came across the best lemon meringue pie filling that was unbelievably good. Of course, it was a lot sweeter there and I tweaked this lemon meringue filling recipe to perfection.

Recipe for Lemon Meringue Pie from Scratch

The crust or tart base lays the foundation for this homemade lemon meringue pie recipe and it is a super tasty and important component. To get a crunchy base for this easy lemon meringue pie, it’s best to blind bake the crust. In order to do this, we mix all the ingredients for the crust with a mixer or with clean hands and roll it into a ball, cool the dough for about an hour. Once the dough is chilled, it will be much easier to roll it out. On a floured surface, roll out the dough as large as the baking pan and then place it in the greased and floured baking pan.

The best way to do this is to roll out the dough immediately on a piece of parchment paper or place the rolled out crust onto it. Place the baking pan upside down onto the rolled out crust and turn the whole thing upside down. Cut off the edge of the crust, poke holes into it with a fork, put parchment paper on it and fill with baking beans. Bake the lemon meringue pie crust until golden brown!

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The original lemon meringue pie recipe with lemon curd is super tasty but usually a bit too lemony, too greasy and too sweet for me. Lemon curd is creamy lemon spread or filling made out of butter, lemon juice and a lot of sugar. For an easy lemon meringue pie with lemon curd, you could simply take the lemon curd recipe from my New Year’s Eve cake and integrate it into this lemon tart recipe.

Easy Lemon Meringue Pie with Condensed Milk

In Chile I just got to know the lemon meringue pie with condensed milk consisting of a lemon pudding or custard with sweetened condensed milk. This is the perfect, balanced, creamy homemade lemon pie filling. I’m showing you all the lemon meringue pie ingredients you need to make this easy lemon pudding filling! 

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I’m showing you how to lemon meringue with condensed milk, we first cook a lemon pudding, which is made like a normal pudding or custard. In a pot bring milk to a boil and separately mix some milk with egg yolks, sugar and cornstarch. Once the milk is boiling, add the mixture, constantly stirring, and continue cooking until it thickens. Now remove the pot from the heat and incorporate the lemon juice and lemon zest. Pour into a bowl and press cling film onto the surface of the lemon pudding to prevent the development of a pudding skin.

Allow to cool to room temperature, then mix with the sweetened condensed milk with a mixer until it becomes a homogenous and filling. Spread this tasty lemon pie filling on the crust. This is a recipe for lemon meringue pie from scratch made with condensed milk and the filling itself is so delicious that I could just eat up the entire filling. Thus, this lemon tart with meringue is made super easy and now let’s go on to the meringue.

Lemon Meringue Filling

I’m using the classic meringue recipe for this recipe, it can also be left out for people who don’t like meringue or want it even less sweet. However, I think that this lemon meringue pie recipe goes very well together with meringue and it simply looks beautiful with it.

For the meringue, bring water with the gelling or jam sugar and regular sugar to a boil on medium heat. Measure the temperature of the sugar water with a thermometer. At 110°C / 230°F you can start whipping up the egg whites in a grease-free bowl. As soon as the sugar water reaches 120°C / 248°F the egg whites should have stiff peaks and now we can slowly add the sugar water while continuing to beat the egg whites. It is important to keep whipping the meringue until it cools down to room temperature. To increase the process, I sometimes put cool packs on the outside of the bowl.

Does lemon meringue pie have to be refrigerated or should lemon meringue pie be refrigerated? Yes, definitely after I finished the pie I cooled it in the fridge. This also answers the question of how to store lemon meringue pie. Definitely in the fridge, before serving I’d take it out for a couple of hours and it’s best to finish it within a couple of days, otherwise the lemon filling soften the crust and then it won’t be crunchy anymore.

Some of you may wonder why lemon meringue pie watery? Or why lemon meringue pie is runny? Or why lemon meringue pie weep? Due to the water in the meringue it can change its consistency in different temperatures, this is why I’m using half gelling or jam sugar to prevent this, it helps to keep the consistency of meringue.

Best Lemon Meringue Pie Recipe

  • Preparation time: 1 hour 30 minutes
  • Servings: 12-16

Ingredients

Crust

  • 200g (1 3/4 cup) Flour
  • 60g (1/4 cup) Sugar
  • 1 pinch Salt
  • 1 Egg, (room temperature)
  • 100g (1/2 cup) butter, (room temperature)

Lemon Filling

  • 400ml (1 1/2 cup + 3 tbsp) Milk
  • 2 Egg yolk
  • 40g (1/3 cup) Cornstarch
  • 1 tbsp Sugar
  • 1 Lemon zest
  • 150ml (1/2 cup) Lemon juice , (3-5)
  • 400ml (1 1/3 cup) Sweetened condensed milk

Meringue

  • 70g (2) Egg whites
  • 40ml 3 tbsp Water
  • 70g (1/4 cup + 2 tbsp) Sugar
  • 70g (1/4 cup + 2 tbsp) Gelling or jam sugar

Method

Crust

  • Mix together flour, sugar, salt, egg (room temperature) and butter (room temperature) with a mixer or with clean hands and form the dough into a ball. Chill the dough for about an hour, because a chilled crust is much easier to roll out. On a floured surface, roll out the dough as large as your baking pan, I used a 26cm / 10inch diameter pan, and then place it into the greased and floured baking pan. To do this, roll out the dough on a piece of parchment paper or place the rolled out crust onto it. Place the baking pan upside down onto the crust and turn the whole thing upside down. Cut off the edge of the crust, poke holes into it with a fork and put parchment paper on top of the crust to fill with baking beans. Bake the crust at 180°C / 356°F for about 15-20 minutes until golden brown.

Lemon Filling

  • Squeeze out the lemons and finely grate off the zest of an organic lemon. Boil 350ml / 1 ½ cups milk and separately mix the remaining milk with egg yolks, sugar and cornstarch. Once the milk is boiling, add the egg yolk mixture, constantly stirring, and continue cooking until thickened. Now remove the pot from the heat and add the lemon juice and lemon zest. Pour into a bowl and press cling film onto the surface of the lemon pudding to prevent the pudding from developing a skin. Allow to cool to room temperature and then mix with the sweetened condensed milk with a mixer until it becomes a firm and homogenous filling. Spread it on the crust and cool the lemon tart.

Meringue

  • Bring water with gelling or jam sugar and regular sugar to a boil over medium heat. Measure the temperature of the sugar water with a thermometer. Start whipping the egg whites in a grease-free bowl when the sugar water is at 110°C / 230°F. When the sugar water reaches 120°C / 248°F the egg whites should have stiff peaks and now slowly add the sugar water while continuing to whip the egg whites. Continue whipping up the meringue until it has cooled down to room temperature. Spread the meringue onto the lemon meringue pie with a spoon or using a piping bag and piping tips. Now use a Bunsen burner to slightly brown the meringue and now it’s time to enjoy!

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