The Ultimate Gin-Infused Lemon Meringue Pie Recipe
This sophisticated dessert combines the sharp, citrusy bite of a classic lemon tart with the complex botanical notes of a premium London Dry gin. Topped with a cloud-like layer of toasted meringue, it is the perfect showstopper for dinner parties and summer gatherings.
- Prep
- 45 min
- Bake
- 25 min
- Serves
- 8
- Level
- Medium
- Per serving
- 512 kcal
Method
Preheat your oven to 190°C (375°F). Roll out the pastry and line a 9-inch tart tin. Blind bake using parchment paper and pie weights for 15 minutes, then remove weights and bake for 5 more minutes until golden. Let cool.
In a medium saucepan, whisk together 1 cup of sugar, cornstarch, lemon juice, lemon zest, and 1 cup of water. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Temper the egg yolks by slowly whisking a small amount of the hot lemon mixture into them, then pour the yolk mixture back into the saucepan. Cook for another 2 minutes.
Remove from heat and stir in the gin and butter until smooth. Pour the hot filling into the pre-baked pastry shell.
For the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the remaining 0.5 cup of sugar, beating until stiff, glossy peaks form.
Spread the meringue over the hot filling, ensuring it seals to the edges of the pastry to prevent shrinking. Bake for 10 minutes or until the meringue is golden brown. Cool completely before chilling for at least 4 hours.
Notes from the kitchen
Use a floral or citrus-forward gin like Hendrick's or Tanqueray 10 to complement the lemon curd.
Always spread the meringue over the filling while the filling is still hot; this helps 'cook' the bottom of the meringue and prevents it from weeping.
Ensure your mixing bowl for the egg whites is completely grease-free, or the meringue won't reach full volume.
If you want a more intense gin flavor, add a teaspoon of gin to the meringue mixture during the final stage of whipping.
