Lemon Meringue Pie - Carême Pastry

Lemon Meringue Pie

A lemon lover’s dream come true, this zingy pie has a biscuity, buttery shortcrust pastry base, topped with a mountain of toasty, feather-light meringue. It’s so good, it will have everyone coming back to ask for ‘just one more slice’!

Serves: 8
Prep/Cook Time: 1.5 hours
Skill Level: Intermediate


  • 1 (435g packet) Carême Vanilla Bean Shortcrust Pastry, defrosted
  • 5 large eggs
  • 1 ⅓ cup (320ml) water
  • 1 cup caster sugar
  • ⅓ cup (38g) corn starch
  • ¼ teaspoon salt
  • ½ cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 30g unsalted butter, softened.
  • ½ teaspoon cream of tartar
  • ½ cup caster sugar
  • ⅛ teaspoon salt.
Vanilla Bean Sweet Shortcrust Pastry


  1. Preheat oven to 180°C fan-forced (200°C conventional).
  2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm round plate as a template, cut a circle.
  3. Line a 23cm tart tin with the pastry, gently pushing it into the tin, then line with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes, then remove weights and reduce oven temperature to 160c fan-forced (180c non-fan). Brush the base of the tart case with beaten egg and return to oven for a further 5 minutes to brown the base of the tart. Set aside to cool while you prepare the filling. Separate the egg yolks from the whites, retaining the whites for the meringue (method below). Whisk egg yolks together in a large measuring jug and set aside.
  4. In a medium saucepan, combine water, caster sugar, cornstarch, salt and lemon zest and juice. Whisk the mixture, then cook over medium heat for 5-6 minutes until the mixture starts to thicken and is gently simmering. Reduce heat to low, and then whisk 1/4 cup of the mixture into the egg yolks to temper the egg. Add the egg mixture to the saucepan in a thin stream while whisking until incorporated. Increase heat to medium and cook for 2-3 minutes, stirring constantly until the mixture is thick and big bubbles begin popping. Remove from heat and whisk in the butter. Spread the filling into the cooling pie crust and set aside to prepare the meringue.
  6. Combine the egg whites and cream of tartar in a large bowl.
  7. Beat with a hand mixer or stand mixer with whisk attachment for 1 minute at medium speed, then increase the speed to high and beat for 4-5 minutes, or until soft peaks form.
  8. Add the sugar and salt and continue beating on high for another 2 minutes or until the mixture has stiff and glossy peaks.
  9. Spread the meringue on to the lemon curd filling, ensuring you spread the meringue to the edges of the pastry, and bake for 25-30 minutes until the meringue is browned on top.
  10. Remove from the oven and cool at room temperature for 1 hour. Transfer to the fridge and chill for 3 hours before serving.
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