Lemon meringue pie

This tangy lemon meringue pie is the perfect way to finish any meal. Whether you’re celebrating something special or just want to whip up a sweet treat, this classic dessert is ideal for any occasion.



Note: + chilling, cooling & 1 hour resting time



  • 1 1/2 cups (225g) plain flour
  • 1/4 cup (40g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs iced water

Lemon filling

  • 1 1/2 cups (330g) caster sugar
  • 3/4 cup (105g) cornflour
  • 2 tbs custard powder
  • 3/4 cup (185ml) lemon juice
  • 4 Coles Australian Free Range Egg yolks
  • 80g butter, chopped


  • 6 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar



Place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.


Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 29cm fluted pie dish with the pastry and use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest.


Preheat oven to 200°C. Meanwhile, to make the lemon filling, combine the sugar, cornflour and custard powder in a large saucepan. Gradually add the lemon juice, stirring after each addition, until smooth. Add 1½ cups (375ml) water and stir to combine. Place over medium-high heat and cook, stirring constantly, for 6-8 mins or until mixture boils and thickens. Remove from heat. Add the egg yolks and butter. Stir until the butter melts and the mixture is smooth. Transfer to a shallow heatproof bowl and cover with plastic wrap. Place in the fridge to chill completely.


Line the pastry with baking paper and fill with pastry weights or rice. Bake for 12 mins. Remove the weights or rice and baking paper and bake for a further 10 mins or until light golden. Set aside to cool completely.


Spoon the lemon mixture into the pastry case and smooth the surface. Place in the fridge for 1 hour to chill.


Preheat oven to 200°C. To make the meringue, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves. 


Spoon the meringue over the lemon mixture and use a palette knife to spread over the pie. Bake for 5 mins or until the meringue is lightly toasted.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.