Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipes

Ingredients :

115g plain flour

50g butter, diced

25g ground almonds

25g caster sugar

1 egg yolk


juice of 3 lemons

finely grated rind of 2 lemons

45ml cornflour

75g caster sugar

2 egg yolks

15ml butter


2 egg whites

115g caster sugar

Method :

To make the pastry, sift the flour into a bowl, add the butter and rub in with your fingertip until the mixture resembles breadcrumbs (or use a food processor). Stir in the ground almonds and sugar, and add the egg yolk and 30ml cold water. Mix with your hands until the pastry comes together. Knead lightly on a floured surface then wrap and chill for about 30 minutes. Meanwhile, preheat the oven to 400F, Gas 6 and pop in a baking sheet to heat up. Roll out the pastry to a 20cm round and use it to line a 18.5cm fluted loose based flat tin. Prick the base with a fork. Line with grease proof paper and fill with baking beans.

Place the tin on the preheat baking sheet and bake blind for 12 minutes. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and cool. Reduce the temperature to 300F, Gas 2. To make the filling, put the lemon juice and rind into a jug (you should have 150ml). Blend the cornflour with a little of the lemon juice, then gradually stir in the rest. Pour into a saucepan and add 150ml water. Bring slowly to a boil, stirring until smooth and thickened. Remove from the heat and beat in the sugar and egg yolks, then add the butter. Spoon into the pastry case.

To make the meringue, whisk the egg whites until stiff, then gradually whisk in the sugar a tablespoon at a time until thick and glossy. Pile the meringue on top of the lemon filling, spreading and swirling it with the back of a spoon. Bake for 30-35 minutes, or until the meringue is golden and crisp.

Makes a 7 1/2 pie

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