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Lazy Sunday? No problem, make it special with a lemon pie!

Lemon Meringue Pie is heavenly, but it can be a very tricky dessert to make…here is a complete recipe for a sublime and perfect result!


Preparation time: 60 minutes – Cooking time: 25 minutes for the pie
Resting time: 30 minutes for the pastry + 15 minutes


Ingredients for 8 people:


Shortcrust pastry:

300 g all-purpose flour
150 g chilled salted butter, diced
1 egg
25 g water
25 g superfine sugar
3 g salt


Lemon custard:

500 g fresh milk
4 egg yolks
140 g superfine sugar
40 g all-purpose flour
vanilla pod
juice and grated zest of ½ organic lemon



4 egg whites
50 g water
250 g superfine sugar
20 g confectioner’s sugar

Preparation of shortcrust pastry:

In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Make a well and place the water, sugar, salt and egg in the center. Knead until the pastry is smooth. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.


Preparation of lemon custard:

Cut the vanilla pod lengthwise and boil it in the milk. Beat the egg yolks with the sugar and add the sifted flour. Add the hot milk and mix well. Return to the heat and boil for a few minutes. Remove from the stove and add the lemon juice and zest. Cover the surface with plastic wrap and allow to cool.

Preparation of pastry case:

Roll out the pastry between two sheets of parchment paper in order to avoid adding extra flour. Prick the pastry disc with a fork. With the help of a rolling pin, place the pastry in a greased tart pan, pricked side uppermost, and trim the edges. Refrigerate for 15 minutes. Remove from the fridge and cover with a circle of parchment paper. Cover the base with pie weights or dried legumes and bake in a preheated oven at 170 °C for 20 minutes. Remove the pie weights and allow to cook for a further 10 minutes. Leave to cool.

Preparation of meringue:

While the pastry case is baking, prepare the meringue. Whip the egg whites with a teaspoon of sugar until stiff. Put the remaining sugar in a saucepan with the water, heat to 121 °C and remove from the heat. Pour slowly onto the egg whites, whisking until they form peaks. Fold one third of the meringue mixture into the lemon custard.


Preparation of pie:

Place the lemon custard mixture on the base of the pie and cover with the meringue, using your fingers to form peaks. Sprinkle with the confectioner’s sugar and place under a hot grill until the meringue is golden (max. 2 minutes).


P.S. If you wish, share the results on Instagram and tag @ilgufo_official!


For more recipes, check out our cooking book!

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