You usually notice it in American diners in the movies, but we’re here to tell you that a lush lemon meringue pie will make the perfect addition to your spring spread; ideal as a light but indulgent Easter dessert.  

This classic bake is a great one to have in your baking repertoire and one that will garner wide eyes and plenty of “oohs” from your delighted dinner guests (if you decide to share it!)   

What makes this classic lemon meringue pie recipe so scrumptious is the mixture of textures to enliven your tastebuds! Imagine sweet, crumbly pastry as the base, with a layer of soft, tart, sunshine-yellow curd that melts in the mouth and brings all the zing. Then comes the wow factor – the billowy, cloud-like Italian meringue with wonderfully shiny, crisp peaks for a cracking crunch!  

If you want to make it simpler (we won’t tell!), make it with shop-bought pastry for an easy Easter recipe that won’t take too much time out of your day.   

What says Easter more than soft, billowy clouds and sunshine-yellow with a tart sweetness that hits the spot – just as delightful as a crisp, sunny spring day! 

Ingredients

Sweet Shortcrust Pastry  

1½ cups (225g) plain flour, sifted 

½ Cup (80g) icing sugar, sifted 

125g cold unsalted butter, chopped 

2 egg yolks  

1 tablespoon iced water 

Lemon Filling  

1½ cups (330g) caster sugar 

2¼ cups (560ml) milk 

½ Cup (75g) cornflour  

120g unsalted butter, chopped 

1 cup (250ml) lemon juice 

2 tablespoons finely grated lemon rind 

9 egg yolks 

Meringue   

1½ cups (330g) caster sugar 

⅓ Cup (80ml) water  

½ Teaspoon cream of tartar 

115ml eggwhites (approximately 3 eggs), at room temperature 

Expert Tips: 

When making meringue, it’s important to start with a clean dry bowl and clean tools. Any grease or water can prevent the egg whites from forming soft peaks.  

If the dough is too soft after rolling, place in the fridge for 5–10 minutes or until firm enough to handle.  

If you don’t have a kitchen blowtorch, preheat the grill to high and cook for 30 seconds to 1 minute or until lightly golden brown. 

The lemon meringue will keep refrigerated for up to three days. 

How to make it 

1. To make the pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and iced water and process until the dough just comes together. Turn out onto a clean surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.   
2. Roll the pastry out between 2 sheets of non-stick baking paper to 5mm thick. Preheat oven to 160°C. Line an 18cm (4-cup-capacity) pie tin with the pastry+. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes or until firm. Line the pastry case with non-stick baking paper and fill with uncooked rice or baking weights. Cook for 15–20 minutes, remove the baking paper and rice and cook for a further 20 minutes or until the pastry is light golden. Remove from the oven and set aside.  
3. To make the filling, place the sugar and 1 cup (250ml) milk in a saucepan over medium heat and bring to the boil. Place the cornflour and remaining milk in a small bowl and stir to combine. Add to the pan and whisk to combine. Add the butter and whisk until melted. Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set.  
4. To make the meringue, place the sugar, water and cream of tartar in a saucepan over high heat. Bring to the boil, reduce heat to low and cook for 4 minutes. Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form. While the motor is running, add the hot sugar syrup in a thin steady stream and whisk for 1–2 minutes or until thick and glossy. Spoon the meringue over the filling and, using a kitchen blowtorch, torch until lightly golden.