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Ingredients

For the pastry

  • 175g (1 ¼ cups) plain flour

  • 100g (7 tablespoon) cold butter, cut into small pieces

  • 1 tbsp icing sugar

  • 1 egg yolk

  • 1 tbsp cold water

For the filling

  • 2 level tbsp cornflour

  • 100g (½ cup) golden caster sugar

  • Zest of 2 large lemons

  • 125ml (½ cup) fresh lemon juice (from 2-3 lemons)

  • Juice of 1 small orange, topped up with water to 200ml (¾ cup)

  • 85g (6 tablespoon) butter, cut into pieces

  • 3 egg yolks and 1 whole egg

For the meringue

  • 4 egg whites (room temperature)

  • 200g (1 cup) raw caster sugar

  • 2 tsp cornflour

01

Lemon Meringue Pie

Make the pastry

  1. In a food processor, combine plain flour, butter, icing sugar, egg yolk, and cold water.

  2. Pulse until the mixture binds. Avoid overworking.

  3. Turn the pastry onto a lightly floured surface, smooth it out, then roll and line a 23 x 2.5cm fluted tin (if available).

  4. Trim edges and press into flutes.

  5. Chill for 30 minutes to 1 hour (or overnight

02

Bake the pastry

  1. Preheat the oven to 200°C (180°C fan, gas 6) and place a baking sheet inside.

  2. Prick the pastry base with a fork, line it with foil (shiny side down), and fill with dry beans. Bake for 15 minutes.

  3. Remove foil and beans, then bake for another 5-8 minutes until pale golden. Set aside. Reduce oven to 180°C (160°C fan, gas 4).

Lemon Meringue Pie

03

Lemon Meringue Pie

The filling

  1. In a saucepan, mix cornflour, sugar, and lemon zest. Gradually stir in lemon juice and orange juice.

  2. Cook over medium heat, stirring constantly, until thick and smooth.

  3. Remove from heat, stir in butter until melted, then mix in beaten egg yolks and whole egg.

  4. Return to heat and stir until thickened. Set aside.

04

Assemble

  1. Whisk egg whites to soft peaks. Gradually add 100g sugar, whisking between additions, then mix in cornflour.

  2. Add remaining sugar and whisk until thick and smooth.

  3. Reheat the filling and pour it into the pastry case. Spread meringue around the edges first, then cover the centre, ensuring it touches the hot filling. Swirl the top.

  4. Bake for 18-20 minutes until meringue is crisp and golden.

  5. Cool for 30 minutes in the tin, then another 30 minutes to 1 hour before slicing.

  6. Serve the same day.

Lemon Meringue Pie
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