Lemon meringue pie


serves 4

1 hour



200 g/7 oz plain flour, plus extra for dusting

100 g/3J4 oz butter, diced, plus extra for greasing 50 g/1 oz icing sugar, sifted finely grated rind of 1 lemon 1 egg yolk, beaten

3 tbsp milk


3 tbsp cornflour 300 ml/10 1 oz cold water juice and grated rind of 2 lemons 175 g/6 oz caster sugar 2 eggs, separated

To make the pastry, sift the flour into a bowl and rub in the butter. Mix in the remaining Ingredients. Knead briefly on a lightly floured work surface. Leave to rest for 30 minutes. Preheat the oven to 180‚°C/350‚°F/Gas Mark 4. Grease a 20-cm/8-inch ovenproof pie dish with butter. Roll out the pastry to a thickness of 5 mm/’/i inch and use it to line the dish. Prick with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes. Remove from the oven. Lower the temperature to 150‚°C/300‚°F/Gas Mark 2.

To make the filling, mix the cornflour with a little water. Put the remaining water into a pan. Stir in the lemon juice and rind and cornflour paste. Bring to the boil, stirring. Cook for 2 minutes. Cool a little. Stir in 5 tablespoons of sugar and the egg yolks and pour into the pastry shell. In a separate bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over the pie. Bake for 40 minutes. Remove from the oven and serve.

Lemon meringue pie Photo Gallery

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