• Cakes & Baking

Lemon Meringue Pie



For the Shortcrust Pastry (for a 24 cm/9.5 inch tart pan):

  • 1 and 2/3 cups all-purpose flour (200 g)
  • 2/3 cup plus 1 and ½ tbsp unsalted butter (100 g), chilled and diced
  • ½ cup sugar (100 g)
  • 1 large egg
  • Zest of half a lemon
  • A pinch of salt

For the Lemon Curd:

  • Zest and juice of 3 lemons
  • 1 cup sugar (200 g)
  • 2/3 cup plus 1 and ½ tbsp unsalted butter (100 g)
  • ¼ cup cornstarch (cornflour) (30 g)
  • 3 medium eggs
  • 1 egg yolk

For the Italian Meringue:

  • 4 large egg whites (approximately 125 g)
  • 1 cup sugar (200 g)
  • 3 tbsp water (50 g)


  • 1 lemon
  • 1 box of fresh mint


  • 17.6 ounces (500 g) of dry beans for blind baking
  • 24 cm/9.5 inch tart pan


  1. In a stand mixer, combine the flour, chilled diced butter, sugar, lemon zest, and egg. Mix using the paddle attachment until combined, cover the dough with plastic wrap, and let it rest for 30 minutes in the refrigerator.
  2. Press the lemons and warm the juice. In a bowl, whisk together the eggs, sugar, lemon zest, and cornstarch. Gradually pour the warmed lemon juice over the mixture in two parts, mixing well. Return the mixture to heat and bring to a boil. Once boiling, remove from heat, add the butter, and stir until combined.
  3. Roll out the shortcrust pastry and place it in the tart pan. Prick the bottom with a fork and let it rest for another 30 minutes in the refrigerator. Then, cover it with parchment paper, fill it with dry beans, and bake in a preheated static oven at 338°F (170°C) for 15 minutes.
  4. Combine the sugar and water in a saucepan and heat until it reaches 248°F (121°C).
  5. In the stand mixer, whip the egg whites and gradually pour in the sugar syrup, continue whipping until the mixture cools down and becomes stable and glossy.
  6. After the pastry has baked, remove the beans and paper and bake for another 15 minutes at 320°F (160°C).
  7. Once the pastry has completely cooled, fill it with the lemon curd and let it set overnight in the refrigerator.
  8. Remove from the refrigerator, top with the Italian meringue, and use a blowtorch to caramelize the top. Garnish with fresh lemon zest and mint leaves.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.