Lemon Meringue Pie

PennyBy Penny    

June 20, 2015


225g plain flour

110g cold butter cubed

2 tspns caster sugar

1 egg yolk

A little cold water to bind

Lemon Curd:

100g caster sugar

7tblspns cornflour

Juice and zest of 4 lemons

6 egg yolks

100g unsalted melted butter


6 egg whites

300g caster sugar


1Rub the butter into the flour so it resembles fine breadcrumbs

2Add the sugar and stir to combine

3Now add the egg yolk and enough water to bind

4Wrap in cling film and chill for about 30 minutes

5Heat oven to 190C

6Roll out the pastry , grease a 9" fluted dish and put in the pastry

7Leave the pastry overhanging but push it into the fluted sides TIP: use a piece of pastry to do this

8Put the tin onto a baking tray. Line with greaseproof and fill with baking beans or rice or even coins ! Now trim the pastry

9Bake for about 15-20 minutes, remove the paper and beans for last 5 minutes. Remove from oven

10Lower oven heat to 150C

11Mix together the sugar and cornflour in a large bowl with enough water to make a paste

12Put the lemon zest in a small pan with 50 ml of water . Bring it to the boil

13Slowly pour the hot liquid into the cornflour and sugar mix stirring all the time.

14Beat in the egg yolks , lemon juice. And butter

15Put it back in the pan and cook over a low heat stirring all the time until thickened

16Pour into the cooled pastry case

17Whisk the egg whites in s large bowl until they form stiff peaks

18Add in the sugar a spoonful at a time whisking at a high speed

19Pipe or spoon the meringue on top of the lemon curd

20Bake for 35- 45 minutes until the meringue is crispy on top but still soft underneath

21Serve hot or cold