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Lemon Meringue Pie


For the pastry:

225g plain flour, plus a little extra for rolling out

175g butter, cubed

45g icing sugar

1 large free range egg, beaten

For the filling:

1tbs grated lemon zest

120ml lemon juice

60g cornflour

118ml cold water plus 235 ml boiling water

250g caster sugar

Pinch of salt

6 free range egg yolks

15g butter


For the meringue:

6 free range egg whites

225g caster sugar

Pinch salt

2 tsp cornflour


Pre heat oven to 180C/160CFan/Gas4


For the pastry put the flour, butter into a food processor, use the pulse button and process until the mix starts to resemble breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball

Tip the pastry on to a lightly floured surface and roll out to a 3mm thickness.  Transfer pastry to a 23cm loose bottom flan tin, trim and neaten the edges, cover in cling film and let it rest in the fridge for 30 minutes.

Line the pastry case with parchment paper and fill with baking beans

Place tin on a baking sheet and bake in the preheated oven for about 15 minutes, then remove beans and parchment paper and cook again for 5 minutes

Remove the pastry case and turn down heat to 170C/150Fan/Gas3



In a pan mix 250g caster sugar with 60g cornflour and salt, whisk in 118ml cold water, lemon zest and lemon juice, blend thoroughly. Add butter and whisk in 235ml boiling water

Set pan over medium-high heat and stir with a spatula until mixture boils, about 7 minutes.

Reduce heat to medium and stir filling for a minute more

Pour filling into pie crust

Meringue Mix

Pre heat oven to 190C/170CFan/Gas5


For the meringue, in a squeaky clean bowl,  whisk the egg whites and salt in a free standing mixer until they form soft peaks

Add a tablespoonful of caster sugar at a time until it is all incorporated, then add the cornflour and whisk again, rub some mixture between your fingers  to check there is no trace of sugar granules

Spoon the meringue on top of the pie, taking it to the very edge of the pastry rim with a palate knife, so it seals the edge completely, then create swirls on the top of the meringue

Bake in the oven for 15 minutes.  Serve warm or cold, Let the pie cool for 20 minutes if you are serving warm.



Prep: 30 minutes to 1 hour

Cook: 45 minutes to 1 hour


Dietary Vegetarian