Lemon Meringue Pie

2h 30 min 8-10 servings

For the pastry:

  • 225g plain flour
  • 2tbsp caster sugar
  • 1/2tsp salt
  • 120g cold Unsalted Lurpak butter, cubed
  • 1 egg yolk
  • 2tbsp cold water 

For the filling:

  • Zest of 3 lemons, juice of 6 (about 200ml)
  • 50ml water
  • 25g cornflour
  • 175g caster sugar
  • 3 egg yolks
  • 25g Unsalted Lurpak butter

For the meringue:

  • 4 egg whites
  • 225g caster sugar
  • 2 tsp cornflour
  • Zest of 1 lemons
  • You will need a 20 or 22cm tart tin. Preheat your oven to 180°C/160°C fan/gas mark 4

Lemon Meringue Pie

Preparation

  1. For the pastry, mix the flour, sugar, salt and Lurpak® in a food processor until it resembles breadcrumbs. Add the egg yolk and just enough water (2 tbsp) to bring the dough together into a ball. Don’t overwork the pastry too much. Loosely wrap in greaseproof paper and flatten the dough with the palm of your hand. Chill for 30 minutes.
  2. Roll out the pastry and line the tart tin, trimming it so there's still pastry hanging over the side. Prick the base of the pastry with a fork and chill in the freezer for another 20-30 minutes.
  3. Line the tart with greaseproof paper and baking beans and bake for 20-25 minutes.
  4. Meanwhile, make the filling. Put the lemon juice and zest in a small saucepan with the water and whisk in the cornflour until smooth. Add the sugar and yolks and stir continuously until the mixture comes up to a bubble. Add the cubed Lurpak®, turn the heat down to a simmer and continue to stir over a low heat until the mixture thickens.
  5. Cover the mixture with wet greaseproof paper and leave to cool. Remove the beans and paper from your tart case and bake for another 5-7 minutes until the pastry is dry and golden. Remove from the oven and when cooled slightly, trim the pastry and place your lemon filling in the cooked tart case.
  6. To make the meringue, in a large clean bowl, whisk the whites until you have soft peaks. Add the sugar a spoonful at a time and whisk until the meringue is stiff and shiny. Whisk in the remaining cornflour and spoon the mixture on to the top of the pie and shape to make peaks. Bake for 15 minutes until the meringue is golden. Allow to cool before serving and grate with lemon zest.

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