Zesty Lemon Pie Dessert
There are some bakes that feel like pure sunshine on a plate, and a truly great lemon pie is at the very top of that list. It’s a dessert I turn to again and again, whether for a Sunday lunch finale or a simple midweek treat to brighten the spirits. There’s a reason this lemon pie recipe has a permanent, slightly splattered page in my recipe journal; it strikes the perfect balance between sharp and sweet, with textures that make every single spoonful a genuine delight. The filling is intensely zesty and silky-smooth, a brilliant contrast to the buttery, crisp pastry and the pillowy, toasted meringue on top.
This isn’t just any lemon pie recipe. It’s the result of many afternoons spent in my kitchen, tweaking the amount of sugar, perfecting the pastry, and figuring out the secret to a meringue that holds its beautiful peaks without weeping. The beauty of this fruit pie lies in its vibrant, unapologetic lemon flavour, derived from using both the zest and the juice of fresh lemons. It’s a lemon dessert that works wonderfully for family gatherings, special occasions, or simply when you need a little something to make the day better. Everyone seems to love the bright, clean taste, and it always gets compliments.
Recipe Overview
This lemon pie recipe guides you through creating three perfect layers: a crisp, all-butter shortcrust pastry, a rich and tangy lemon curd filling, and a fluffy, sweet meringue topping. Each component is straightforward to make, and we’ll assemble them into a dessert that looks as fantastic as it tastes. After testing this recipe five times, I finally got the balance of sweet and sharp just right, ensuring the lemon is the true star. The final bake in the oven lightly toasts the meringue, giving it a beautiful golden finish and a slightly crisp exterior.
- Prep Time: 45 minutes (plus 30 minutes chilling time)
- Cook Time: 40-45 minutes
- Total Time: 1 hour 30 minutes (plus chilling)
- Servings: 8-10 people
- Difficulty: Medium
Why You’ll Love This Lemon Pie
- Genuine Flavour: We use the zest and juice of four whole lemons, creating a curd filling that is genuinely zesty and vibrant, not cloyingly sweet. It has a sharpness that cuts through the rich pastry beautifully.
- Comes Together Methodically: While there are a few steps, the process is logical and can be broken down. You can have the pastry made and the pie in the oven in under an hour and a half of active work.
- A Versatile Dessert: You can adjust the sweetness of the meringue to your liking, or even swap it for a simple whipped cream topping if you prefer. See our variations section for more ideas.
- Ideal for a Sunday Lunch: It’s a wonderful dessert to present after a hearty meal, like a roast dinner or our Grilled Salmon With Lemon Butter Sauce Recipe. It feels special without being overly heavy.
- Family Tested: My youngest always asks for a second slice, which is the highest praise in our house! It’s a recipe that has been enjoyed by all ages, from grandparents to grandchildren.
Ingredients You’ll Need
For the best results, use fresh, unwaxed lemons as we’re using all of the zest. For the pastry, I always opt for a good quality block butter – it makes a world of difference to the flavour and texture. I find that Tate & Lyle Caster Sugar dissolves beautifully into both the curd and the meringue.
- For the Sweet Shortcrust Pastry:
- 250g plain flour, plus extra for dusting
- 125g cold unsalted butter, cubed
- 50g caster sugar
- 1 large egg, beaten
- 1-2 tbsp cold water
- For the Lemon Filling:
- 4 large unwaxed lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, softened
- 4 large egg yolks
- 2 whole large eggs
- For the Meringue Topping:
- 4 large egg whites (from the eggs above)
- 200g caster sugar
- 1 tsp cornflour
Kira’s Tip: Ensure your eggs are at room temperature before you start, especially for the meringue. They whip up to a much greater volume than cold eggs, giving you that light, airy texture we’re looking for.
How to Make This Lemon Pie
We’ll tackle this recipe in three stages: pastry, filling, and meringue. Working methodically is the key. Don’t be tempted to rush the chilling time for the pastry – it’s crucial for a crisp, non-soggy bottom!
- Make the Pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the 50g of caster sugar. Add the beaten egg and 1 tablespoon of cold water, and mix with a knife until the dough starts to come together. Use your hands to gently form a ball, adding the second tablespoon of water only if it seems too dry. Wrap in cling film and chill in the fridge for at least 30 minutes.
- Blind Bake the Pastry Case: Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll out the chilled pastry until it’s about 3mm thick and large enough to line a 23cm loose-bottomed tart tin. Carefully line the tin, pressing the pastry into the corners. Trim the excess. Prick the base with a fork, line with baking parchment, and fill with baking beans or uncooked rice. Bake for 15 minutes.
- Finish the Pastry Case: Remove the paper and beans, then return the pastry case to the oven for another 5-7 minutes until it’s pale golden and looks dry. Set aside to cool slightly while you make the filling. Reduce the oven temperature to 180°C (160°C fan). For more detailed guidance, blind baking is a fundamental technique worth mastering.
- Prepare the Lemon Filling: In a heatproof bowl set over a saucepan of simmering water (a bain-marie), whisk together the lemon zest and juice, 200g caster sugar, softened butter, 4 egg yolks, and 2 whole eggs.
- Cook the Filling: Continue to whisk gently and consistently over the low heat for about 10-12 minutes. The mixture will thicken to the consistency of custard. I find that using a silicone whisk helps prevent any scratching on the bowl. Once thickened, remove from the heat and pour the warm filling into the baked pastry case.
- Whip the Meringue: In a spotlessly clean, grease-free bowl (I always give mine a wipe with a little lemon juice or vinegar), whisk the 4 egg whites with an electric mixer until they form soft peaks. Gradually add the 200g of caster sugar one tablespoon at a time, whisking continuously, until the meringue is thick, stiff, and glossy. Finally, whisk in the cornflour.
- Top and Bake: Spoon the meringue over the lemon filling, ensuring it goes right to the pastry edge to create a seal. This helps prevent it from shrinking. Use the back of a spoon to create attractive swirls and peaks. Bake for 15-20 minutes, or until the meringue is golden brown and crisp on the outside.
- Cool and Serve: Let the lemon pie cool completely in the tin before removing it. This is important as the filling needs time to set properly. Slice and serve at room temperature.
Tips From My Kitchen
- Temperature Control: When making the lemon curd, keep the heat gentle. If the water in the saucepan boils too vigorously, the eggs can scramble. A gentle simmer is all you need.
- The Secret to a Stable Meringue: I learned that adding the sugar to the egg whites very slowly is the key. Dumping it in all at once will deflate the whites. Patience here pays off with a stable, voluminous meringue that holds its shape.
- Make-Ahead: The pastry case can be baked up to a day in advance. Store it in an airtight container at room temperature. The lemon filling can also be made a day ahead and kept covered in the fridge. Just bring it to room temperature before pouring it into the case.
- Storage: This lemon pie is at its best on the day it’s made, as the meringue is crispest then. However, leftovers can be stored loosely covered in the fridge for up to 2 days. The pastry will soften slightly, but it will still be delicious.
Equipment You’ll Need
- 23cm loose-bottomed fluted tart tin
- Stand mixer or electric hand mixer
- Large mixing bowls
- Saucepan and heatproof bowl (for the bain-marie)
- Whisk
- Rolling pin
- Baking parchment
- Baking beans or uncooked rice
Delicious Variations to Try
While this classic pie recipe is wonderful as it is, you can certainly adapt it to your taste. Here are a few ideas that have worked well for me:
- Citrus Twist: Replace one of the lemons with a large lime or a pink grapefruit for a different citrus note. Lime gives it a sharper, almost floral flavour that is absolutely lovely.
- Gingernut Base: For a different texture and flavour, skip the pastry and make a biscuit base instead. Crush 250g of ginger nut biscuits and mix with 100g of melted butter. Press into the tin and chill before adding the filling. No baking required for the base!
- Whipped Cream Topping: If you’re not a fan of meringue, this pie is equally good topped with softly whipped double cream. Add a teaspoon of vanilla extract to the cream for extra depth.
What to Serve With This Lemon Pie
This lemon dessert is a standout star on its own, but a few simple accompaniments can complement it nicely.
- Fresh Berries: A small handful of fresh raspberries or blueberries provides a lovely colour contrast and a burst of juicy sharpness that works well with the lemon.
- Crème Fraîche: A dollop of crème fraîche on the side offers a tangy, creamy counterpoint to the sweetness of the meringue.
- A Pot of Tea: For me, the ideal pairing is a simple pot of Earl Grey tea. The bergamot notes in the tea echo the citrus in the pie, making for a truly delightful afternoon treat.
Frequently Asked Questions
Lemon Pie
Ingredients
Method
- Make the Pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the 50g of caster sugar. Add the beaten egg and 1 tablespoon of cold water, and mix with a knife until the dough starts to come together. Use your hands to gently form a ball, adding the second tablespoon of water only if it seems too dry. Wrap in cling film and chill in the fridge for at least 30 minutes.
- Blind Bake the Pastry Case: Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll out the chilled pastry until it's about 3mm thick and large enough to line a 23cm loose-bottomed tart tin. Carefully line the tin, pressing the pastry into the corners. Trim the excess. Prick the base with a fork, line with baking parchment, and fill with baking beans or uncooked rice. Bake for 15 minutes.
- Finish the Pastry Case: Remove the paper and beans, then return the pastry case to the oven for another 5-7 minutes until it's pale golden and looks dry. Set aside to cool slightly while you make the filling. Reduce the oven temperature to 180°C (160°C fan). For more detailed guidance, blind baking is a fundamental technique worth mastering.
- Prepare the Lemon Filling: In a heatproof bowl set over a saucepan of simmering water (a bain-marie), whisk together the lemon zest and juice, 200g caster sugar, softened butter, 4 egg yolks, and 2 whole eggs.
- Cook the Filling: Continue to whisk gently and consistently over the low heat for about 10-12 minutes. The mixture will thicken to the consistency of custard. I find that using a silicone whisk helps prevent any scratching on the bowl. Once thickened, remove from the heat and pour the warm filling into the baked pastry case.
- Whip the Meringue: In a spotlessly clean, grease-free bowl (I always give mine a wipe with a little lemon juice or vinegar), whisk the 4 egg whites with an electric mixer until they form soft peaks. Gradually add the 200g of caster sugar one tablespoon at a time, whisking continuously, until the meringue is thick, stiff, and glossy. Finally, whisk in the cornflour.
- Top and Bake: Spoon the meringue over the lemon filling, ensuring it goes right to the pastry edge to create a seal. This helps prevent it from shrinking. Use the back of a spoon to create attractive swirls and peaks. Bake for 15-20 minutes, or until the meringue is golden brown and crisp on the outside.
- Cool and Serve: Let the lemon pie cool completely in the tin before removing it. This is important as the filling needs time to set properly. Slice and serve at room temperature.
Notes
I really hope you enjoy making this lemon pie. It’s a bake that brings so much brightness to the table and always feels like a special treat. If you’re looking for other dessert ideas, my Cream Filled Donuts Treat is another family favourite. I’d love to hear how you get on, so please do leave a comment below and let me know!
