Nigella Lemon Meringue Pie

There’s something deeply nostalgic about lemon meringue pie. For me, it smells like my mum’s weekend baking sessions — the zing of lemon zest lingering in the air, and that magical moment the meringue peaks go all toasty in the oven. As a kid, I didn’t even like lemon desserts (what child prefers tart over chocolate?), but this pie changed my mind — and now, it’s the one I make when I want to impress someone without making it obvious I’m trying.

This recipe has that brilliant Nigella energy — simple but decadent, just a little bit glamorous, and full of drama once you slice into it. A buttery crust cradling a golden, glossy lemon curd, all hidden beneath a cloud of lightly sweet meringue. Honestly, it’s like sunshine on a plate.

Why You’ll Love It

• Perfectly balanced: Tangy and sweet, without tipping too far either way.
• A showstopper: That toasted meringue topping gets everyone excited.
• Surprisingly easy: Looks fancy, but the steps are pretty chill if you follow them.
• Versatile: Serve it warm, cold, with cream, or just straight from the tin. No judgment.
• Great make-ahead option: It holds up beautifully for a day or two (if it lasts that long).
• It feels like a hug: Honestly, there’s comfort baked right in.

Ingredients

For the filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups water
• Juice and zest of 2 lemons
• 2 tablespoons unsalted butter
• 4 egg yolks, beaten
• 1 (9-inch) pre-baked pie crust

For the meringue:

• 4 egg whites
• ½ cup white sugar

How to Make It

Make the lemony base:

In a saucepan, whisk together the sugar, flour, cornstarch, and salt. Add water, lemon juice, and zest. Bring to a boil over medium heat, stirring constantly — it’ll thicken fast. Stir in the butter until glossy.

Temper the yolks:

In a small bowl, whisk the egg yolks with a splash of the hot mixture (this keeps them from scrambling). Then slowly stir the yolks back into the saucepan and cook a minute or two more until thick and silky.

Get that filling into the crust:

Pour the lemon filling into your baked pie crust and smooth the top. Set aside while you whip the meringue.

Whip it good:

Using a clean glass or metal bowl, beat the egg whites until soft peaks form. Then gradually add the sugar and keep whipping until the peaks are glossy and hold their shape.

Crown your pie:

Spoon the meringue over the hot filling, spreading it all the way to the crust to seal it in (this helps avoid weeping meringue later). Add little swoops and peaks — this is where the pie gets its drama.

Bake to golden perfection:

Pop the pie into a preheated oven at 325°F (160°C) for 20–25 minutes, or until the meringue is golden and slightly crisp at the tips.

Cool, then slice:

Let it cool at room temperature before chilling it in the fridge. It slices best when cold — though I won’t lie, warm pie with soft meringue is a joy too.

Common Mistakes and How to Dodge Them

Why is my meringue leaking?
It’s usually from undercooked meringue or not sealing the edges to the crust. Spread that cloud right to the crust’s edge to lock the filling in.

Why is my filling runny?
The cornstarch needs to cook long enough to set properly. If it doesn’t boil and bubble, it won’t hold.

Why are there sugar beads on top of my meringue?
This happens when sugar isn’t fully dissolved. Beat it in gradually and keep whipping until glossy.

Why did my pie crust shrink?
You might’ve skipped blind baking it properly. Use pie weights (or dried beans) and chill the crust before baking.

Storage and Reheating

Fridge:
Wrap leftovers loosely in plastic wrap and store in the fridge. Good for about 2 days.

Freezer:
Technically possible, but the meringue might suffer. If you do freeze it, eat it within a month and expect a softer topping.

Reheating:
This pie is best served cold or room temp, but if you want it warm, pop it in a low oven (250°F) for 10–15 minutes. Don’t microwave — it turns the meringue rubbery.

Frequently Asked Questions

Can I make it ahead of time?
Yes! It actually slices better the next day. Just cover it and pop it in the fridge once cooled.

What can I use instead of fresh lemon juice?
Please don’t say bottled. Just don’t. The flavor isn’t even close. If you’re desperate, use lime instead for a twist.

Can I use store-bought crust?
Absolutely. I do it all the time. Just make sure it’s fully baked before adding the filling.

Why did my meringue separate?
It may not have sealed the filling properly or cooled too quickly. Don’t worry — it’ll still taste like heaven.

Nutrition Facts (Per Serving)

• Calories: 362
• Total Fat: 16.4g
• Saturated Fat: 4g
• Cholesterol: 67mg
• Sodium: 307mg
• Carbohydrates: 49.7g
• Fiber: 0g
• Sugar: 36g
• Protein: 4.8g

Try More Nigella Recipes:

• Nigella Passionfruit Cheesecake
• Nigella Pear Crumble
• Nigella Blueberry Muffins