Ingredients
For the pastry base:
1 3/4 oz confectioners’ sugar
6 oz unsalted butter (softened to room temperature)
1 large egg, beaten
8 oz all-purpose flour (or King Arthur for best results)
For the lemon layer:
2 1/4 oz cornstarch (sifted to remove lumps)
6 egg yolks (room temperature)
Zest and juice from 6 lemons (fresh, about 3/4 cup juice)
9 oz superfine sugar
16 fl oz water
For the meringue:
8 oz superfine sugar
2 tsp cornstarch (helps stabilize and prevent weeping)
4 egg whites (room temperature, for maximum volume)
Step 1: Make and Chill the Pastry Crust
8 oz all-purpose flour
6 oz unsalted butter
1 3/4 oz confectioners’ sugar
1 large egg, beaten
Combine flour and softened butter in a food processor and pulse until the mixture resembles coarse breadcrumbs.
Add the confectioners’ sugar and beaten egg, then pulse again until the dough just comes together—don’t overwork it or the pastry will be tough.
Turn the dough onto a work surface, gently form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the other components.
This resting time allows the gluten to relax and helps prevent shrinkage during baking.
Step 2: Line and Blind Bake the Pie Shell
pastry dough from Step 1
Preheat your oven to 180°C (350°F).
Roll out the chilled pastry dough to about 3mm thickness and line a 23cm flan tin, pressing gently into the corners and up the sides.
Trim any excess pastry with a knife.
Line the pastry with parchment paper and fill with baking beans or dried beans to prevent puffing.
Bake for 15 minutes, then carefully remove the beans and parchment and bake for another 5 minutes until the base is set but still pale.
Remove from the oven and reduce the heat to 170°C (340°F) for the final baking of the assembled pie.
Step 3: Prepare the Lemon Filling Base
Zest and juice from 6 lemons
2 1/4 oz cornstarch
16 fl oz water
While the pastry bakes, combine the lemon zest, fresh lemon juice, and sifted cornstarch in a bowl—the cornstarch will help thicken the filling and prevent it from becoming too runny.
Bring the water to a boil in a saucepan over medium-high heat.
Pour the lemon-cornstarch mixture into the boiling water while stirring constantly to prevent lumps from forming.
Continue stirring until the mixture thickens noticeably, about 2-3 minutes.
The filling should have a glossy, custard-like consistency at this point.
Step 4: Enrich the Lemon Filling with Egg Yolks
9 oz superfine sugar
6 egg yolks
lemon mixture from Step 3
In a separate bowl, whisk together the superfine sugar and room-temperature egg yolks until pale and creamy—this takes about 2-3 minutes of vigorous whisking.
Reduce the heat under the lemon mixture to medium-low, then slowly pour the egg yolk mixture into the hot lemon filling while stirring constantly to temper the yolks and prevent scrambling.
Continue stirring gently over the heat for another 2-3 minutes until the filling is noticeably thicker and coats the back of a spoon.
I like to make sure the eggs are fully incorporated before moving forward, as this ensures a smooth, silky texture in the final pie.
Step 5: Assemble the Pie Base and Filling
blind-baked pastry shell from Step 2
lemon filling from Step 4
Pour the hot lemon filling directly into the warm, blind-baked pastry shell, spreading it evenly to the edges.
Set aside at room temperature while you prepare the meringue topping—the filling will continue to set as it cools.
Step 6: Make the Meringue Topping
4 egg whites
8 oz superfine sugar
2 tsp cornstarch
Place the room-temperature egg whites in a very clean, dry mixing bowl (any traces of fat will prevent them from whipping properly).
Using an electric mixer or whisk by hand, beat the egg whites until soft peaks form—the peaks should curl slightly when you lift the whisk.
Gradually add the superfine sugar, one tablespoon at a time, while continuing to beat.
Once all the sugar is incorporated, add the cornstarch and beat for another 30 seconds until the meringue is stiff, glossy, and holds firm peaks.
I find that having the egg whites at room temperature helps them reach maximum volume, so don’t skip that step.
Step 7: Top, Bake, and Cool the Pie
assembled pie from Step 5
meringue from Step 6
Spoon the meringue onto the lemon filling, starting from the edges and working toward the center, making sure the meringue touches the pastry edges all around (this prevents it from shrinking away).
Create attractive peaks and swirls with the back of a spoon for that signature golden appearance.
Bake at 170°C (340°F) for 15 minutes until the meringue is set and lightly golden on top.
Remove from the oven and let the pie cool completely to room temperature before slicing—this allows the filling to set properly and makes for clean, neat slices.
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