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Lemon meringue pie

2 Reviews

About the bake

Sweet shortcrust pastry, zesty lemon curd and a fluffy meringue topping - this lemon meringue pie is a perfect accompaniment for any summer picnic. A real family favourite too.

135Total Time
50Prep Time
45Bake Time
6Serves
A little effort

Method

  1. Step 1:

    Sift the flour and salt into a mixing bowl.  Add the butter and rub with until you get a fine breadcrumb.  Add the sugar and egg yolk and egg and mix to a firm dough. If the dough is a little dry add a touch of water.  Wrap the dough in cling film and chill for 30 minutes.

  2. Step 2:

    Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and grease a 22cm dish. Place the dish onto a baking tray.

  3. Step 3:

    Roll out the pastry until it is large enough to generously fit the dish. Ease the pastry into the corners of the dish leaving excess pastry falling over the sides - don't trim at this stage. Prick the base with a fork.

  4. Step 4:

    Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes - remove the paper and beans and return to the oven for a further 10 minutes.

  5. Step 5:

    Lower the oven heat to 150°C (130°C fan, 300°F, gas mark 2).

  6. Step 6:

    For the lemon curd, place the sugar and cornflour into a large bowl and add just enough water to make a paste.  Bring  the water and the lemon zest to the boil in a small pan.  Gradually pour the hot liquid onto the cornflour mix, whisking all the time until smooth.

  7. Step 7:

    Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened and smooth. Pour into the pastry case, level and leave to cool slightly.

  8. Step 8:

    For the meringue topping, place the egg whites into a clean dry bowl, whisk until they form stiff peaks. Whisk caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the curd and swirl into peaks.

  9. Step 9:

    Bake for about 35-45 minutes until the meringue is crisp on the outside and soft underneath. Serve warm or cold.

Ingredients

  • For the pastry

    • 250g Allinson's Plain White Flour
    • 1pinch Salt
    • 140g Butter (unsalted) (cold and cubed)
    • 115g Unrefined golden icing sugar
    • 1 Egg yolk(s) (free range) (medium)
    • 1 Egg(s) (free range) (medium)
  • For the lemon curd filling

    • 100g Billington's Unrefined Golden Caster sugar
    • 7 tbsp Cornflour
    • 50ml Water
    • 5 Lemon juice
    • 5 Lemon zest
    • 6 Egg yolk(s) (free range)
    • 100g Butter (unsalted)
  • For the meringue

    • 6 Egg white(s) (free range) (medium)
    • 300g Billington's Unrefined Golden Caster sugar

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