Bright, tangy lemon filling in a crisp, buttery crust, crowned with a billowy meringue that’s toasted golden on top.
Step 1: Make the crust dough
In a bowl, whisk flour, sugar and salt. Rub butter into the flour with fingertips until it resembles coarse breadcrumbs with some pea-sized butter bits (those make it flaky). Mix in the egg yolk, then add 3 tbsp icy water and stir just until a shaggy dough forms. Add the last 1 tbsp water only if needed (dough should hold when squeezed, not feel wet).
Step 2: Chill, roll, line
Shape into a disc, wrap, and chill 20 minutes (firms butter so it rolls cleanly). Roll between two sheets of baking paper to a ~3mm thick circle. Lift into a 23cm (9-inch) pie tin, ease into corners without stretching, trim with a 1cm overhang, then fold under and crimp. Chill 10 minutes.
Step 3: Blind bake
Heat oven to **200°C (180°C fan)**. Line crust with baking paper and fill with pie weights or rice. Bake **18 minutes**, then remove weights and paper. Bake a further **8–10 minutes** until the base looks dry and lightly golden. Cool while you make filling. (Leave oven on.)
Step 4: Cook the lemon base
In a saucepan off-heat, whisk sugar, cornflour and salt. Slowly whisk in water until smooth. Place over medium heat and whisk constantly until it turns translucent and thick like custard (about **5–7 minutes**). Once it starts bubbling, whisk for **30 seconds** to cook out the starch taste.
Step 5: Temper the yolks
In a bowl, whisk egg yolks. Pour in about 1/2 cup of the hot mixture while whisking (this prevents scrambling), then whisk the yolk mixture back into the saucepan.
Step 6: Finish the lemon filling
Cook over medium-low, whisking, until thick and glossy (about **1–2 minutes**). Remove from heat; whisk in lemon zest, lemon juice, then butter until smooth. Pour hot filling into the pre-baked crust and smooth the top.
Step 7: Whip the meringue
Beat egg whites on medium speed until foamy. Add cream of tartar (if using), then beat to soft peaks. Gradually add caster sugar 1 tbsp at a time, beating well between additions, until thick, glossy and the sugar dissolves (rub a little between fingers—shouldn’t feel gritty). Beat in vanilla if using.
Step 8: Top properly (seal the edges)
Spoon meringue onto the hot filling. Spread right to the crust edge to seal (this helps prevent weeping). Create swoops with the back of a spoon.
Step 9: Bake and cool
Bake at **200°C (180°C fan)** for **8–12 minutes** until peaks are golden. Cool at room temperature **2 hours** (don’t refrigerate hot—condensation encourages weeping), then chill **3–4 hours** before slicing for the cleanest cuts.
Step 10: Slice cleanly
Dip a knife in hot water and wipe dry between cuts for neat slices.
| Calories | 360 kcal |
| Protein | 5g |
| Carbs | 48g |
| Fat | 17g |