Lemon meringue pie

Lemon meringue pie

Homemade buttery pastry, a zesty filling and fluffy meringue – a dessert worth waiting for!

, 21 September 2015

(4 votes)

Lemon meringue pie
  • 1 Hour 30 Mins

  • Serves: 8

  • Price: 42p per serving

Nutritional Info
Each 160g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1332kJ/318kcal.
  • For the pastry case
  • 200g plain flour plus extra for rolling out
  • 115g butter, chilled, cut into small cubes
  • 1 level tbsp icing sugar
  • 1 egg yolk
  • For the filling
  • 4 level tbsp cornflour
  • 425g caster sugar
  • 2 unwaxed lemons, zest of
  • 150ml freshly squeezed lemon juice (from 2-3 lemons)
  • 4 large eggs, separated
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour into a bowl with a small pinch of salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the icing sugar. Mix the yolk with 2 tbsp very cold water. Add to the flour mixture and mix with a round bladed knife to make a stiff dough. You may need a few drops more water.

  • Roll the dough out on a lightly floured surface and use to line a 23cm flan tin. Chill for 30 minutes.

  • Prick the pastry base with a fork, then line with a piece of baking paper. Weigh the paper down with uncooked rice. Bake for 10 minutes. Remove the paper and rice, then return to the oven and cook for another 5 minutes.

  • Reduce the oven to 180C/160C Fan/Gas 4. To make the filling, put the cornflour and 225g of the caster sugar in a small pan. Gradually stir in the 250ml water until the mixture is smooth. Heat to a gentle boil, stirring with a wooden spoon, until the mixture thickens. Remove from the heat and stir in the lemon zest and juice.

  • Put the egg yolks in a bowl and stir to break them up. Pour in the cornflour mixture in a thin stream, stirring all the time. Pour into the flan case and bake for 15 minutes.

  • Whisk the egg whites in a clean bowl until they form stiff peaks. Gradually whisk in the remaining sugar, a tablespoon at a time, whisking after each addition. This is best done with an electric mixer.

  • Pile the meringue on top of the filling, making sure it covers completely with no gaps at the side. Form into peaks with the back of a spoon. Bake for 15 minutes until the meringue is lightly browned and crisp on top, but soft inside.