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Lemon Meringue Pie Recipe


With a delicious combination of sweet and crisp almond pastry crust, a smooth lemon filling that's wonderfully tart and tangy, and a fluffy, toasted meringue on top, this lemon meringue pie or tart is impossible to resist. So, are you ready to try the best lemon meringue pie recipe you're ever going to find? Let's go.

Preparation time: 1 hour 30 mins

Difficulty level: Moderate

Allergens: contains wheat (gluten), milk, egg, and nuts (almonds)

Lemon Meringue Pie Recipe


Below is everything you need to make this fantastic lemon meringue tart. And if you’ve ordered the Lemon Meringue Pie Recipe Box, the ready-made box contains all the professional ingredients you need to reach baking excellence.

This particular recipe is broken down into 3 easy-to-use kits (sweet pastry, lemon curd, and Swiss meringue). Each kit represents one main step of the recipe, and to show you our appreciation, our box also contains a FREE piping bag! What’s not to love?

So here’s what you need for the lemon meringue pie recipe or what you’ll find in each of the 3 kits.

Kit 1: Sweet Pastry

  • 100g butter
  • 65g icing sugar
  • 55g egg
  • 170g plain flour
  • 20g ground almond
  • Pinch of salt
  • 1 tbsp vegetable oil

Kit 2: Lemon curd

  • 150g lemon puree
  • 160g caster sugar
  • 220g whole eggs
  • 200g butter

Kit 3: Swiss meringue

  • 140g egg white
  • 280g caster sugar
Lemon Meringue Pie Recipe Equipment


Aside from your oven and hob, here is what you'll need at each step of the process, listed by kit for ease of use.

Kit 1: Sweet Pastry

  • Stand mixer with bowl and paddle (you can use a food processor but only if you have the right accessories)
  • Medium bowl
  • Rolling pin
  • Baking tin 22cm round
  • 24cm cake stand
  • Baking tray
  • Fork
  • Brush
  • Cling film

Kit 2: Lemon curd

  • Heatproof medium bowl

  • Small whisk
  • Medium saucepan
  • Stick blender
  • Cling film

Kit 3: Swiss meringue

  • heatproof medium bowl
  • Small whisk
  • Bain-marie
  • Probe

Filling and finishing

  • Scissors
  • Angled spatula
  • Piping bag
  • Rubber-end spatula
  • Blow torch or oven on grill mode


Steps 1-5

  1. Make sure you have all your equipment and ingredients from Kit 1 - Sweet pastry. Switch on the mixer and have it ready with its bowl and paddle.
  2. In the medium bowl, mix together the plain flour, the ground almond, and the salt. Then, move the bowl to one side.
  3. Place the butter and sugar into the bowl of the stand mixer. Start the machine at medium speed for 10 minutes until the mix is creamy. Then, put on low speed to add the egg, and mix again on low speed for 5 minutes until well combined.
  4. Now fold in the flour, ground almond, and salt and keep mixing for 5 minutes until the mix forms a dough. Stop the machine and take the bowl off.
  5. Wrap the dough in cling film and place it in the fridge to allow it to rest before use. Set the timer for 1 hour, and when the buzzer goes, take the dough out of the fridge.

Steps 6-10

  1. Now reach out for the equipment and ingredients from Kit 2 - Lemon curd and have your saucepan ready.
  2. Add water to the saucepan and place on the hob on medium heat until the water simmers to create a bain-marie. When it simmers, put on low heat.
  3. In the heatproof medium bowl, put the lemon juice and the caster sugar. Add the liquid eggs on top and beat using a small whisk.
  4. Place the heatproof bowl on the bain-marie and keep the whisk inside the bowl. Whisk from time to time and cook until the curd thickens.
  5. Remove the bowl from the bain-marie (but keep the bain-marie for the next step). Add the butter to the curd and stick blend until creamy and smooth.
Lemon Meringue Pie recipe

Steps 11-15

  1. Wrap the surface of the curd with cling film and put in the fridge to cool down. Then, clean up your surfaces and preheat the oven at 160 degrees Celsius.
  2. Now back to the sweet pastry. When the buzzer goes, take the dough out of the fridge. Have your baking tray ready and prepare your baking tin by coating the inner sides with oil using the brush (this allows a better result than using a baking sheet).
  3. With the rolling pin, roll out the pastry to 4mm thickness and make little holes in the dough using the fork. Then, cut a disc of 26cm diameter and line a 22cm baking tin with pastry. Trim the excess pastry.
  4. Place the tray in the oven and set the timer for 20 minutes, and when the buzzer goes, open the oven, pull the try out slightly and check that the pastry has a golden-brown colour throughout. If not, return to the oven for another couple of minutes. Then, take out of the oven and set to the side to cool completely.
  5. Once cold, delicately remove the sweet pastry case from the tin and place on the plate or cake stand.

Steps 16-20

  1. Now reach out for the ingredients and equipment for Kit 3 - Swiss meringue and make sure you have the mixer switched on and ready with its bowl and whisk.
  2. Have your bain-marie ready on the hob on low heat, and in the heatproof bowl put together the egg white and the caster sugar and beat together using a small whisk.
  3. Place the heatproof bowl on the bain-marie and keep the whisk inside the bowl. Whisk regularly and heat the eggs mix up to 62 degrees Celsius. Use your probe to check the temperature.
  4. Remove the bowl from the bain-marie and transfer the egg white mix in the bowl of the stand mixer.
  5. Start the machine on medium speed and whip for 15 minutes until you obtain a firm but smooth meringue. When the meringue is ready, turn the machine on low speed.

Steps 21-25

  1. Make sure you have all the equipment for the Filling and Finishing section above and your sweet pastry and Swiss meringue prepared on a clean working surface and take your lemon curd out of the fridge.
  2. Have your sweet pastry tart case ready on the plate or cake stand and fill the tart with lemon curd. Use the angled spatula to level up.
  3. Put the meringue inside the piping bag, and cut 1cm from the pointy end of the bag.
  4. Now pipe the meringue all over the curd on a thick layer, and to give the meringue some volume, take the angled spatula and spread gently, trying to make waves.
  5. Turn the blow torch on medium flame and burn around to a golden-brown colour making you sure you don’t hold the blow torch too close to the meringue. Alternatively, place your tart in the oven on grill mode at 180 degrees Celsius for a couple of minutes.

Congratulations on completing your lemon meringue pie!

Remember that your lemon meringue pie must be kept chilled (and not at room temperature) and consumed within 48 hours. Obviously, that’s not a hard thing to do - as soon as you taste it, you’ll want to eat it all!

Well done and enjoy!

And if you’ve tried making the recipe without our recipe box, why not order the already-made box straight to your door next time?

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