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Lemon Meringue Pie
Lemon Meringue Pie

Lemon Meringue Pie

1 hours
45 mins

With crisp pastry, tangy lemon filling and fluffy meringue, this lemon meringue pie is a total crowd pleaser.

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  • Ingredients
  • Method



  • 2 tbsp Chelsea White Sugar
  • 2 eggs, divided
  • 125g butter, softened
  • 1 ¾ cups Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Powder
  • Pinch of salt


  • ¼ cup Edmonds Fielder's Cornflour
  • 1 tbsp finely grated lemon zest
  • ½ cup lemon juice
  • 4 egg yolks
  • 1 cup Chelsea White Sugar
  • 1 cup water
  • 1 tbsp butter

Meringue Topping

  • 4 egg whites
  • 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar

Chelsea Products in Recipe

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
White Sugar

White Sugar

The uniform size of the...

{has_more=true, offset=10, total=15, results=[{comment_text=I please ensure that you turn the temperature down in the oven before you cook the meringue. Mine was burnt at 180degrees for 15 min. We do have a hot oven but it was brown. The dough could really benefit from being made the night before for anyone looking to plan ahead. I will say the lemon curd flavour is perfect though. Give it a go but beware of the heat!!!, approved=true, user_name=Rachelle, hs_createdate=1719810740538, rating_new__1_5_=4, id=13842032939}, {comment_text=

This is delicious! My favourite recipe by far. Just wanting to understand why the pie leaks water when serving? It seems the water separates from the lemon curd. What would cause this?

CHELSEA SUGAR: Hi there, making sure the filling is hot when you spread the meringue onto it can help to prevent this. It can also be caused by undercooking, so make sure the pie is properly cooked before removing from the oven.

, approved=true, user_name=Catherine Fromont, hs_createdate=1702249882296, rating_new__1_5_=4, id=11175484800}, {comment_text=Easy recipe to follow and end result was delicious!! Will make this again 10/10, approved=true, user_name=Morgan, hs_createdate=1702249882272, rating_new__1_5_=5, id=11175457151}, {comment_text=Excellent easy to follow recipe from start to finish. My first time baking this and the wife and kids loved it! Thumbs up from all of us., approved=true, user_name=Mark, hs_createdate=1702249879357, rating_new__1_5_=5, id=11175496042}, {comment_text=Very pleased with this recipe. It was perfect, melt in your mouth, pastry, filling and meringue., approved=true, user_name=Liz, hs_createdate=1702249879319, rating_new__1_5_=5, id=11175465987}, {comment_text=Delicious, best lemon meringue pie recipe and pie EVER!, approved=true, user_name=Elliot, hs_createdate=1702249878092, rating_new__1_5_=5, id=11175582102}, {comment_text=

Egg yolk turned into scrambled eggs

, approved=true, user_name=Toni, hs_createdate=1702249862676, rating_new__1_5_=1, id=11175460772}, {comment_text=Best lemon meringue recipe so far I've tried. Filling is perfect- not too sweet and tastes like Lemon curd. Perfect., approved=true, user_name=Mel, hs_createdate=1702249859468, rating_new__1_5_=5, id=11175627349}, {comment_text=This recipe works way better than the condensed milk version :), approved=true, user_name=Mel, hs_createdate=1702249856873, rating_new__1_5_=5, id=11175587236}, {comment_text=Looks divine but why is there whitish liquid oozing out from under the meringue please..?CHELSEA SUGAR: Hi there, there are a few things that can cause the meringue topping to weep. Overbaking and undissolved sugar in the meringue mixture are the two biggest culprits. It is also best to make the pie on a dry low-humidity day. Regardless, it will still be good to eat!, approved=true, user_name=Pat, hs_createdate=1702249856079, rating_new__1_5_=4, id=11175589460}]}

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Preheat oven to 180°C bake.
Prepare a 24cm loose bottomed quiche/cake tin.

Combine Chelsea White Sugar and one egg in a food processor until pale and frothy. Add Tararua Butter, Edmonds Standard Grade Flour, Edmonds Baking Powder and salt.

Process until mixture clumps together in a ball around the blade. If dough is a little dry, add 1 Tbsp chilled water. Wrap dough in baking paper and chill for 30 minutes, then press into the base and up the sides of the prepared quiche or cake tin. Chill again for 30 minutes.
Place a sheet of baking paper on top of pastry and fill with dry rice or baking weights. Blind bake for 15 minutes, until golden and crisp. Leave oven on. Whisk remaining egg and brush over pastry base while still hot.

While pastry is cooking, combine Edmond's Corn Flour, lemon zest and juice in a saucepan. Mix until smooth. Add egg yolks, Chelsea White Sugar, water and butter. Cook gently, stirring until mixture thickens like custard (about 10 minutes). Set aside.

Beat egg whites until stiff peaks form. Gradually beat in Chelsea Caster Sugar or Chelsea Raw Caster Sugar until all incorporated and mixture is glossy. Pour filling onto cooked pastry then pipe or pile meringue on top.

Bake for 15-20 minutes, until meringue is firm and golden. Cool in tin.
Remove when cold and serve with whipped cream or ice cream.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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