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Lemon Meringue Pie

For the pastry

225g Plain Flour (all purpose)

100g Butter

50g Icing Sugar

Pinch of Salt

1 Egg Yolk

2 Tbsp Water

Flan Tin 10 in diameter and 1 inch deep


For the lemon cream

25g Caster Sugar (superfine)

25g Cornstarch (cornflour)

3 Egg Yolks

300ml Milk

Grated Rind & Juice of 1 lemon


For the meringue

225g Caster Sugar (superfine)

6-8 Tbsp Water

4 Egg whites

Icing Sugar for dusting.


Serves6-8


  1. Make the pastry by rubbing the butter with the flour to form breadcrumbs, then stir in the sugar and salt make a well in the centre and add the egg yolk and water, work quickly together to form into a dough, wrap in cling film or foil and refrigerate for 1 hour.


  2. Preheat the oven 190C/375F/Gas Mark 5


  3. Roll out the pastry and place in the flan tin and bake blind for 15 minutes ( to bake blind you put some parchment paper into the centre of your pastry and cover with some dried beans and cook for the time required).


  4. Remove the beans and the greaseproof paper and bake for further 5-10 minutes until golden brown.


  5. Make a custard with the sugar, cornstarch, egg yolks and milk. Place a ¼ of the milk and half the sugar into a bowl with the cornstarch and the egg yolks, beat together with a whisk until all the ingredients are blended together.


  6. Add the rest of the milk and sugar to a saucepan and bring to the boil.


  7. Beat the egg mix with the whisk once more before adding it to the heated milk, pour it in very slowly beat the liquid in the saucepan continuously as you do this.


  8. Bring to the boil on a high heat. Cook for 2-3 minutes to cook out the cornstarch.


  9. Add the lemon juice and rind to the custard and stir together.


  10. Meanwhile for the meringue, dissolve the sugar and water and bring to the boil and boil steadily, stirring occasionally until the syrup reaches a soft ball stage.


  11. Whisk the egg whites until stiff but not dry and then whisk in the syrup in a slow trickle.


  12. Fold half of the meringue into the lemon cream with a metal spoon and pour immediately into the baked pastry case smoothing the top gently.


  13. Spoon the remaining meringue into a piping bag with a star nozzle and sprinkle with icing sugar and place under a grill (broiler) and lightly brown.



If you don’t have a piping bag you can just spoon the meringue on and decorate using a fork.




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