Lemon meringue pie

The classic British dessert, this version includes the recipe for the filling. You could cheat of course, and use lemon curd and pre-rolled pastry.

Lemon meringue pie

Servings:	Serves 6 to 8
Calories per serving:	433
Ready in:	1 hour, 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	22nd October 2012

Best recipe review I remember this! 4.5/5 It's just like Mum used to make for us, fifty years ago. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• pastry
• 175g plain flour
• 100g butter, straight from the fridge and cut into small pieces
• 1 tablespoon icing sugar
• 1 egg yolk [reserve white for meringue]
• filling
• level tablespoons cornflour
• 100g golden caster sugar
• zest from 2 large lemons
• strained juice from 2 large lemons
• strained juice from 1 orange
• 85g butter, cut into small pieces
• 1 whole egg and 3 yolks [reserve whites for the meringue]
• meringue
• 4 egg whites at room temperature
• 200g golden caster sugar
• 2 level teaspoons cornflour

Mise en place

• Preheat the oven to 200° C (400° F - gas 6)

Method

1. pastry
2. Add the flour, butter, sugar and egg yolk to a food processor with a plastic blade and pulse the mixture until it binds together. Don't over-work it.
3. Roll out to fit a 23 cm fluted non-stick baking tin, ideally with a loose bottom for easy release.
4. Prick the base with a fork and chill for at least 30 minutes.
5. Blind bake the case for about 20 minutes or until golden.
6. filling
7. Mix the lemon zest, cornflour and sugar in a medium pan and gradually add the lemon juice.
8. Separately, mix the orange juice with enough water to make 200 ml. Add this to the pan. Cook this over a medium heat until it thickens, stirring all the while.
9. Remove from the heat and stir in the butter
10. Beat the 3 yolks and whole egg together and add to pan.
11. Return to a medium heat and stir constantly until the mixture bubbles and thickens.
12. Remove from the heat and set aside.
13. meringue
14. Add the whites to a large bowl and whisk to soft peaks with an electric mixer.
15. Try not to overwork the meringue from now on.
16. Mix the sugar with the cornflour and add a spoonful at a time, lightly whisking between each addition.
17. baking the pie
18. Reheat the filling if needed and pour into the pastry case.
19. Top with the meringue mixture by adding a spoonful at a time. Start around the edges and work into the centre to prevent the meringue from sinking into the filling.
20. Give the pie a final jiggle before you bake in the centre of the oven for 18 to 20 minutes or until the peaks colour slightly.
21. Remove from the oven and rest for 30 minutes before removing from the baking tray.
22. It's best to leave for another 30 minutes before slicing.

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