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Lemon Meringue Pie

Time Preperation:1:00 | Cooking: 00:45
Serves: 8-12

Lemon Meringue Pie is one of my favourite desserts. The tart lemon base covered in a sweet gooey merangie is just a wonderfull texture and taste sensation. This lemon meringue pie is an all time classic recipe and definatly ultimate!


175g plain flour
100g cold butter, cut into small pieces
1 tbsp icing sugar
1 egg yolk

Lemon filling
2 tbsp cornflour
100g caster sugar
finely grated zest 2 large lemons
125ml fresh lemon juice (from 2-3 lemons)
juice 1 small orange
85g/3oz butter, cut into pieces
3 egg yolks and 1 whole egg

4 egg whites, room temperature
200g caster sugar
2 tsp cornflour

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put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tablespoon cold water into a food processor.

Using the pulse button so the mix is not overworked, process until the mix starts to bind.

put the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23cm x 2.5cm loose-bottom fluted flan tin.

Trim and neaten the edges. Press the pastry into the flutes.
Prick the base with a fork, line with foil, shiny side down, and chill for 1/2-1 hour (or overnight).

Pre heat the oven to 200C

Bake the pastry case 'blind' (filled with dry rice, beans or ceramic beads) for 15 minutes, then remove the foil and bake a further 5-8 minutes until the pastry is pale golden and cooked.

Set aside. (This can be done a day ahead.)

Lower the oven to 180C.

While the pastry bakes, prepare the lemon filling
Lemon filling

Mix the cornflour, sugar and lemon zest in a medium saucepan.

Strain and stir in the lemon juice gradually.

Make the orange juice up to 200ml oz with water and strain into the pan.

Cook over a medium heat, stirring constantly, until thickened and smooth.

Once the mixture bubbles, remove from the heat and beat in the butter until melted.

Beat the egg yolks (save whites for meringue) and the whole egg together, stir into the pan and return to a medium heat.

Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon.

Take off the heat and set aside while you make the meringue.

Put the 4 saved egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without over beating.

Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick.

Quickly reheat the filling and pour it into the pastry case.

Immediately put spoonfuls of meringue around the edge of the filling, then spread so it just touches the pastry. Pile the rest into the centre, spreading so it touches the surface of the hot filling, then give it all a swirl.

Return to the oven for 18-20 minutes until the meringue is crisp and slightly coloured.

Let the pie sit in the tin for 30 minutes, then remove and leave for at least another 1/2-1 hour before slicing.

Eat this lemon meringue pie same day.

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