Lemon meringue pie: a British classic with a Sicilian twist
A well-known traditional American recipe, Lemon Meringue Pie is one of the world’s most popular pastry classics: here’s how to make it.
Tenuta Donna Fina
26/01/2026
What is Lemon Meringue Pie
Although many know it by its American name, Lemon Meringue Pie is actually a dessert also found in the Italian pastry tradition known as “Meringata al limone” or lemon tart with meringue. The same can be said for French pastry, as there is also a “Tarte Meringuée au citron” in the culinary tradition beyond the Alps.
A heavenly preparation for citrus lovers, this is a dessert that does not involve many ingredients or steps. However, like all the simplest desserts, it is essential to follow the steps carefully to achieve a great result.
At the same time, to be sure of success, it is necessary to use first-rate products. For this reason we suggest the use of Sicilian lemons for this recipe. In particular, having to use both juice and lemon zest, it is advisable to choose untreated citrus fruits, such as the lemons from Tenuta Donna Fina. In fact, thanks to the essence given off by the juice and the 100% untreated edible peel, the Lemon Meringue Pie will have a special flavor that will immediately recall Sicily.
Ingredients and tools for lemon meringue pie crust
For a 24-cm mold for about 12 people:
For the shortcrust pastry
00 flour
200 g
Sugar
100 g
Eggs
1
Butter
100 g
Halls
1 pinch
Untreated lemon peel
Donna Fina
1 lemon
For the Lemon Curd
Untreated lemon peel
Donna Fina
3 lemons
Sugar
200 g
Butter
100 g
Cornstarch
30 g
Eggs
3
Yolk
1
For the Italian meringue
Albumens
125 g
Sugar
200 g
Water
50 ml
The use of the following tools will also be helpful:
- 24 cm tart mold
- kitchen thermometer
- blowtorch
- sac à poche/spatula
How to Prepare Lemon Meringue Pie
The preparation of Lemon Meringue Pie is mainly divided into 3 different steps: in fact, the pie consists of three components that must be prepared individually before being assembled together. These are the short pastry, lemon curd and Italian meringue: here is how to prepare them step by step to make an excellent lemon meringue pie crust.
The shortcrust pastry base
The first step in making the fragrant lemon meringue pie is to prepare the shortcrust pastry. A great pastry classic used in many of the most beloved preparations in various culinary traditions, it will serve as the base for the lemon meringue pie.
To begin, combine the flour and cubed butter in a bowl and melt it by kneading slowly with your hands. Once these two ingredients are combined, add the sugar, egg, pinch of salt and lemon zest, continuing to knead.
When the egg has absorbed, transfer the mixture to a work surface so that you can better manipulate it to make a smooth, firm loaf to wrap in food wrap. Let the loaf rest in the refrigerator for at least 30 to 40 minutes.
Blind firing
Once the resting time has passed, it is time to take out the 24-cm tart mold . Take care to butter and flour it well, so that it will be easier to take out the pastry after baking.
Take the shortcrust pastry loaf from the refrigerator and begin rolling it out to the proper size to cover the mold. Once rolled out, transfer the shortcrust pastry to the inside of the mold, taking care to adhere the dough to the edges. Trim any excess shortcrust pastry that leaks out of the mold and use it to fill the edges where needed.
Finally, before baking, remember to prick the surface of the pastry with a fork and cover the base with a disk of baking paper on which dry legumes will be placed. This procedure is called “blind baking” and involves the use of a weight on the base of a sweet or savory cake, which is essential to obtain a perfect, bulge-free shell for filling later in the baking process.
Then bake in a preheated oven at 170 °C for about 15 minutes, after which you can remove the pulses and baking paper to continue baking at 160 °C for about another 15 minutes. Once cooked, take the base out of the oven and let it rest before unmolding.
Lemon Curd with lemons from Sicily
The second preparation for making a Lemon Meringue Pie is lemon curd with Sicilian lemons. To prepare the lemon curd start with the very fragrant Sicilian lemons, grating the zest and extracting the juice. In a bowl, combine the lemon juice with thecornstarch, taking care not to let any lumps form.
Meanwhile, melt the cubed butter in a small saucepan over a double boiler, and once melted, add the sugar, lemon juice and cornstarch mixture, eggs and yolk previously beaten together, and lemon zest.
Continue cooking in a bain-marie for about 10 minutes or until the cream has thickened. Once ready, let the resulting lemon curd cool and then, pour it over the shortcrust pastry filling the shortcrust base evenly and leveling the surface.
Cover the lemon meringue with plastic wrap and place in the refrigerator for at least 4 hours or overnight. Remember that both the shortbread and lemon curd can be made a day in advance, so you simply need to prepare the meringue and assemble it all on the day the cake will be served.
Italian meringue
The last preparation is also the most scenic: the meringue! For this dessert, we suggest following the procedure for Italian meringue since it is softer and shinier than French meringue, which is definitely more crumbly.
Begin by whipping the egg whites with 25 to 30 g of sugar on low speed while you heat the water and remaining sugar in a small saucepan. Bring the water and sugar to a boil without stirring, and turn up the speed of the whisks with which you will be whipping the egg whites to high.
When the syrup has reached 121 °C, turn off the heat and pour half of it over the egg whites quickly. While continuing to whisk, pour the remaining part of the syrup in a trickle.You will need to continue whipping the mixture for about 10 minutes to obtain a firm cream.
Assembly and decoration
With the meringue also prepared, it is time to assemble the components of the lemon meringue pie. If you are familiar, transfer the meringue to a sac à poche or pour it with a spatula directly onto the lemon curd tart starting from the outside towards the inside.
Choose your favorite nozzle for the sac à poche so that you can make the decoration you prefer. If you choose to use the spatula, leave scenic clumps by lifting the meringue upward.
The flaming
The last step in making the lemon meringue tart is flaming , for which you will need a blowpipe. Simply flaming the surface of the meringue will be enough to achieve the “bronzed” effect on the tips of the meringue, giving color and character to the tart.
In case you do not own a blowtorch, you can put the cake in the oven for about 2 minutes with the grill function, but be careful not to let it burn.
Having completed this step, all that remains is to decorate, perhaps withlemon zest and a few mint leaves, to give your lemon meringue pie an extra splash of color.
Tips for a perfect Lemon Meringue Pie
Some of the main problems that can occur when making a Lemon Meringue Pie definitely include shrinking shortbread, meringue “sweating,” or a wet shortbread base.
To prevent the shortcrust pastry from shrinking, the advice is to pass it about 30 minutes in the refrigerator before baking but only after it has been placed in the mold and pitted. Doing so will give it a chance to take the shape of the mold and solidify before moving on to baking.
Instead, the risk of meringue sweating should be escaped by opting to make an Italian-style meringue, as this is the most stable and best version for toppings. However, to prevent the meringue from sweating, avoid refrigerating it and combining it with the cake when the lemon curd, the meringue itself, or both are not yet cold. In fact, the temperature contrast could be the cause of uncomfortable condensation.
Temperatures are also critical to avoid a moist base for your lemon meringue: in fact, it is important to let the shortcrust pastry cool thoroughly before pouring in the lemon curd, which in turn must be cold. It may be helpful to brush a veil of egg white or white chocolate over the cold base to insulate it from contact with the other components.
Finally, to prevent lemon curd from having a bitter taste, the advice is to use a saucepan and utensils made of steel, stone, silicone or ceramic, discarding those made of iron, copper or aluminum for preparation since lemon juice tends to react on contact with these materials, altering the flavor.
How to store lemon meringue tart
Lemon meringue tart can be stored in the refrigerator for a few days once it is ready. The advice is to keep it a maximum of 3 days in the refrigerator, preferably covered, to avoid spoiling it and altering its scents with refrigerator odors.
As anticipated, it is possible to prepare the shortcrust base and lemon curd a day in advance but not the meringue, which is recommended to be prepared the same day the tart will be served. In fact, it will be on the day of assembly that the tart will be in its optimal state, and this should be taken into account in case you want to anticipate some preparations for a dinner party.
Why use Donna Fina’s Sicilian lemons.
The twist in flavor and aromas of a classic Lemon Meringue Pie is definitely represented by the choice of Sicilian lemons to make this recipe. Indeed, in addition to the well-known benefits of Sicilian lemons, the high quality and aromatic character of these products is undeniable.
However, since we have to use both juice and zest, it remains essential to choose untreated lemons: at Tenuta Donna Fina we take care to produce lemons with 100% edible zest harvested the same day they are shipped, so that they arrive to our customers in the fullness of their freshness.
Choose from the varieties you prefer for your Lemon Meringue Pie, such as the fall specimens of Primo Fiore lemon: discover all the products in our store!
FAQs – Frequently Asked Questions about about lemon tart with meringue
How should you store a lemon tart with meringue?
Lemon meringue tart should always be stored in the refrigerator, preferably under a glass bell or in an airtight container to prevent it from absorbing odors from other foods. It will keep perfectly for 2-3 days. It is important not to cover it with foil in direct contact because moisture will ruin the surface of the meringue, making it sticky and opaque.
Why does the meringue release water (form little droplets)?
Leakage of liquid from the meringue is called sugaring and indicates a separation between water and sugar within the whipped structure. It happens mostly when the meringue is badly whipped, when the environment is very humid, or when French meringue, which is less stable, is used. To avoid it, it is recommended to prefer Italian meringue, which, thanks to the hot sugar syrup, is more compact, glossy and resistant to moisture.
What is the best type of meringue for lemon pie?
The best choice is Italian meringue, prepared by pouring a hot sugar syrup over the egg whites as they whip. This process makes the meringue more stable, smoother and more resistant to cutting. It also allows the eggs to heat up, making the preparation safer for health.
How can you prevent the shortcrust pastry base from becoming damp and soggy?
To prevent the pastry from getting moist, it is essential to bake the shell alone before adding the lemon cream. It is also helpful to brush the inside with a layer of egg white or melted white chocolate to create a barrier against moisture. This way the base remains crumbly even after assembly.
Can you freeze a lemon meringue tart?
It is not recommended to freeze the already-assembled tart because the meringue tends to spoil during thawing by becoming gummy or releasing liquid. Instead, you can freeze the shortcrust base and lemon cream separately . The meringue should always be prepared at the time of use.
All flavor, no risks
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