This deep-filled lemon meringue pie is made with buttery shortcrust pastry, a tangy lemon filling, and a light, fluffy meringue topping. The crisp crust and golden meringue create the perfect balance of sweet and tart. Ready in under 2 hours, it serves 6 generously.
I make this every time we have family over for Sunday lunch. It never lasts long, and the deep lemon filling always gets the biggest compliments.
Lemon Meringue Pie Ingredients
For the Pastry:
- 200g plain flour, plus extra for dusting
- 1 tsp caster sugar
- 125g cold butter, cubed
- 1 egg, beaten
For the Lemon Filling:
- 50g cornflour
- 350ml cold water
- 200g caster sugar
- Juice and zest of 4 lemons
- 1 egg plus 3 egg yolks
For the Meringue Topping:
- 3 egg whites
- 175g caster sugar
- ½ tsp vanilla extract
How To Make Lemon Meringue Pie
- Prepare the pastry: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Grease a 20cm fluted flan tin. Pulse the flour, sugar, and cold butter in a food processor until it resembles breadcrumbs. Gradually add the beaten egg until the dough forms a ball. Knead briefly on a floured board and roll out to 5mm thickness. Line the tin, prick the base with a fork, and chill for 30 minutes.
- Blind bake the crust: Line the pastry case with baking parchment and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for another 3–4 minutes until dry and pale golden. Reduce the oven to 150°C (130°C Fan / Gas Mark 2).
- Make the lemon filling: Mix the cornflour with a little cold water to form a thin paste. Combine the remaining water, sugar, lemon zest, and juice in a saucepan. Heat until the sugar dissolves, then bring to a boil. Whisk in the cornflour paste quickly and the sauce will thicken straight away. Cook over low heat for 3 minutes, then cool for 5 minutes.
- Finish the filling: Whisk the whole egg and egg yolks together until smooth. Whisk the egg mixture vigorously into the cooled lemon sauce. Set aside to cool for about 25 minutes.
- Whip the meringue: Whisk the egg whites in a clean bowl until stiff peaks form. Gradually add half the caster sugar, whisking constantly. Add the vanilla, then whisk in the remaining sugar until glossy and smooth.
- Assemble and bake: Stir the cooled filling and pour it into the pastry case. Spoon the meringue on top, starting at the edges and working to the centre. Swirl the top and bake for 25 minutes until set and lightly browned.
- Cool before serving: Let the pie cool completely on a wire rack before removing from the tin. This allows the filling to set properly.
What Are the Best Tips for Lemon Meringue Pie?
- Keep your bowl spotless: Even a tiny trace of grease or egg yolk will stop your egg whites from reaching stiff peaks. Wipe your bowl and whisk with a little lemon juice or vinegar before starting.
- Leave the oven door shut: Opening the door while the meringue bakes causes a sudden temperature drop. This can make the meringue crack or collapse, so resist the urge to peek.
- Blind bake thoroughly: A fully blind-baked pastry case prevents a soggy base. Bake with beans first, then remove them and return the case to the oven until the surface is completely dry. If you enjoy pastry desserts, try the Hairy Bikers treacle tart for another classic.
- Seal the meringue to the edges: Spread the meringue so it touches the pastry crust all the way around. This seals the filling underneath and prevents the meringue from shrinking away during baking.
- Use fresh lemons: Freshly squeezed lemon juice gives the filling a much brighter, more vibrant flavour than bottled juice. You should get roughly 225ml of juice from 4 large lemons.
What Should You Serve With This Pie?
This lemon meringue pie is a stunning dessert on its own. The sweet meringue, tart lemon filling, and buttery crust make a complete combination that needs nothing extra.
For a touch of added richness, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A sprig of fresh mint on the side makes a simple, pretty garnish. If you love citrus desserts, the Hairy Bikers key lime pie is another crowd-pleaser worth trying. For something different, the Hairy Bikers banoffee pie makes a great alternative.
How Should You Store Leftovers?
Lemon meringue pie is best eaten on the day it is made. The meringue will start to weep and soften the longer it sits, so plan to serve it within a few hours of baking.
If you do have leftovers, cover the pie loosely and keep it in the fridge for up to one day. Freezing a finished lemon meringue pie is not recommended because the meringue loses its texture and the filling can turn watery. You can freeze the baked pastry case and the lemon filling separately, then make fresh meringue when you are ready to assemble.
Nutrition Facts
- Per serving (approximate):
- Calories: 321 kcal
- Total Fat: 14g
- Saturated Fat: 7.5g
- Cholesterol: 102mg
- Sodium: 242mg
- Total Carbohydrate: 45g
- Dietary Fibre: 1g
- Sugars: 35g
- Protein: 6g
Frequently Asked Questions
Why does lemon meringue pie weep and how do you prevent it? Weeping happens when the filling is still warm when the meringue goes on, or when the pie is stored too long. Let the filling cool for a full 25 minutes before adding the meringue, and serve the pie on the same day.
How does the Hairy Bikers lemon meringue pie compare to Mary Berry’s? The Hairy Bikers version uses a deep-filled lemon curd style filling with cornflour, while Mary Berry’s recipe often uses a lighter, more traditional lemon curd base with butter. Both are excellent, but the Hairy Bikers version gives a thicker, more generous filling.
Can you make lemon meringue pie the day before? You can bake the pastry case and make the lemon filling a day ahead. Store them separately in the fridge. Make the meringue fresh on the day you plan to serve the pie for the best results.
What can I use instead of a food processor for the pastry? Rub the cold butter into the flour using your fingertips until it looks like fine breadcrumbs. Then stir in the beaten egg with a knife until the dough comes together. Keep everything as cold as possible for a short, crumbly pastry.
Can you use lime instead of lemon for this pie? Yes, swapping lemon for lime juice and zest works well and creates a key lime pie style filling. Use the same quantities and method, but expect a slightly milder citrus flavour.
Try More Recipes:
- Hairy Bikers Treacle Tart Recipe
- Hairy Bikers Carrot Cake Recipe
- Hairy Bikers Easy Tarte Tatin Recipe
Hairy Bikers Lemon Meringue Pie Recipe
Description
This deep-filled Hairy Bikers lemon meringue pie features buttery shortcrust pastry, a thick and tangy lemon filling, and a light meringue topping. From the Hairy Bikers’ Meals on Wheels, it serves 6 and takes under 2 hours.
Ingredients
For the Pastry
For the Lemon Filling
For the Meringue Topping
Instructions
- Prepare the pastry: Preheat oven to 200°C (180°C Fan / Gas Mark 6). Grease a 20cm fluted flan tin. Pulse flour, sugar, and butter in a food processor until it resembles breadcrumbs. Add beaten egg until dough forms a ball. Knead briefly, roll to 5mm thickness, and line the tin. Chill for 30 minutes.
- Blind bake the crust: Line pastry case with baking parchment and beans. Bake for 15 minutes. Remove paper and beans and bake for another 3–4 minutes until dry. Reduce oven to 150°C (130°C Fan / Gas Mark 2).
- Make the filling: Mix cornflour with a little cold water. Heat remaining water, sugar, lemon zest, and juice until sugar dissolves, then bring to a boil. Whisk in the cornflour paste. Cook over low heat for 3 minutes until thick. Cool for 5 minutes, then whisk in beaten egg yolks and whole egg. Cool for 25 minutes.
- Make the meringue: Whisk egg whites until stiff. Gradually whisk in half the sugar, add vanilla, then whisk in the remaining sugar until glossy and smooth.
- Assemble and bake: Stir the cooled filling and pour into the pastry case. Spoon meringue on top from the edges to the centre. Swirl the top and bake for 25 minutes until set and lightly browned. Cool completely before serving.
