How to Make Lemon Meringue Pie: Tangy, Fluffy & Irresistible
A crisp almond tart crust, silky-smooth lemon curd, and a cloud of caramelized Italian meringue—this Lemon Meringue Pie is pure French pastry elegance.
What makes it special? It’s that perfect contrast: a buttery, slightly nutty crust meets a vibrant, citrusy filling, crowned with a glossy, toasted meringue that’s impossibly light.
This dessert is not just a treat for the taste buds—it’s a showstopper at the table. Whether for a spring celebration, a summer garden party, or simply to impress at home, this classic will never go unnoticed.
And the best part? You don’t need a pastry lab to achieve bakery-quality results. With my tested, step-by-step recipe, you’ll master every element—the crust, the curd, and the meringue—for a dessert that looks as stunning as it tastes.
Servings:
6 (22cm tart)
Prep time:
40min
Cook time:
20 to 25min
Resting time:
1h45
Why This Recipe Works
- ✅ Authentic French method with almond tart dough and Italian meringue
- ✅ Bright, fresh lemon curd with a silky texture
- ✅ Stable, glossy meringue that caramelizes beautifully
- ✅ Perfectly balanced flavors—tangy, sweet, and nutty
- ✅ Pastry chef tips to guarantee success
Ingredients
Pie crust
- 160g flour
- 85g unsalted butter at room temperature
- 30g eggs
- 15 g almond powder
- 60g powdered sugar
Lemon curd
- 120g of lemon juice (≈4 lemons)
- 110g sugar
- 3 eggs
- 70g unsalted butter
- zest of 1 lemon
Italien meringue
- 55g egg whites
- 150g sugar
- 40g water
- 160g flour
- 85g unsalted butter at room temperature
- 30g eggs
- 15 g almond powder
- 60g powdered sugar
- 120g of lemon juice (≈4 lemons)
- 110g sugar
- 3 eggs
- 70g unsalted butter
- zest of 1 lemon
- 55g egg whites
- 150g sugar
- 40g water
Step by Step Instructions
Prepare the Pie Crust
In a bowl, cream room temperature butter with powdered sugar until smooth. Add the egg and mix well. Gradually add almond flour and all-purpose flour, stirring until a dough forms.
Roll the dough between two sheets of parchment paper into a circle sized for your tart pan. Chill for at least 1 hour (or freeze briefly to speed up).
Blind Bake the Crust
Preheat oven to 180°C (356°F). Prick the chilled dough with a fork, transfer to tart pan, and blind bake for 20–25 minutes, until golden brown.
Remove from oven and let cool completely.
Make the Lemon Curd
Zest the lemons and combine the zest with sugar. Whisk in the eggs, then add fresh lemon juice.
Cook the mixture in a saucepan over medium heat, stirring constantly until it thickens. Remove from heat, add butter slices, and stir until smooth and glossy.
Pour the curd into the cooled crust and let it cool completely.
Prepare the Italian Meringue
Heat sugar and water in a saucepan, monitoring temperature with a thermometer. While the syrup heats, whisk the egg whites on medium speed.
At 114°C, increase mixer speed. At 121°C, slowly drizzle the syrup into the egg whites.
Whip on high speed until the meringue is glossy, thick, and fully cooled.
Assemble the Tart
Pipe or spread Italian meringue over the set lemon curd.
Lightly caramelize the meringue with a kitchen torch (or briefly under the oven grill).
Pastry Chef Tips
- Seal the meringue: Ensure it touches the crust to avoid shrinking.
- Cook the syrup precisely: Accurate temperature makes stable Italian meringue.
- Use fresh lemons: Gives the curd a bright, vibrant flavor.
- Cool completely: Allows perfect slicing without a runny filling.
Storage & Make-Ahead
- Refrigerate the tart for up to 2 days.
- Freeze the baked crust and lemon curd separately for up to 1 month, adding fresh meringue before serving.
Frequently Asked Questions
Can I make this pie a day ahead?
Yes! Prepare the crust and lemon curd in advance. Add and caramelize the meringue just before serving.
Can I freeze the entire pie?
Not recommended—the meringue loses its texture. Freeze components separately instead.
Why does my meringue weep or collapse?
It may not be whipped to stiff peaks, or it wasn’t sealed properly. Follow the Italian meringue steps carefully for a stable result.
How can I make Italian meringue more stable in hot or humid environments?
In warm or humid kitchens, you can add a few drops of lemon juice to the egg whites before whipping. This helps stabilize the foam, allowing the meringue to rise properly and hold its shape longer.
Where to Go Next
Lava Cake
Crack the shell to reveal molten chocolate bliss—an irresistible dessert in under 15 minutes.
Clafoutis
A custardy fruit-studded bake that captures the essence of rustic French home cooking.
French Custard Tart
A silky-smooth, baked vanilla custard encased in buttery pastry—the Parisian bakery classic done right.
And if you’re ready to take your pastry skills to the next level, explore our Online Pastry Courses – designed to help you dive deeper into French classics, all from the comfort of your home.
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