Lemon meringue pie



175g Plain flour
100g Cold butter
1tbsp Icing sugar
1 egg yolk


2 Level tbsp cornflour
100g Golden caster sugar
Zest of 2 lemons
125ml Fresh lemon juice
Juice of 1 orange
85g butter
3 egg yolks and 1 whole egg


4 Egg whites
200g Golden caster sugar
2 Level tsp cornflour

For the pastry, put the flour, butter, icing sugar, egg yolk and 1tbsp of cold water into a bowl mix until ingredients bind, be careful not to overwork. Tip the pastry onto a lightly floured surface, roll and line a 23×2.5cm loose bottomed flan tin. Prick the base with a fork, line with foil ( shiny side down ) and chill for 2 hours ( or over night if you want ).

6tag_280915-155656Pre heat oven 200/fan 180c/gas mark 4. Bake the pastry blind ( filled with dry beans ) for 15 minutes, remove foil and bake until pale but golden, about 5 minutes.

6tag_280915-155740For the filling mix the cornflour, sugar and lemon zest in a saucepan, stir in lemon juice gradually. Make up orange juice up to 200ml with water and strain into 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.

6tag_280915-155451Beat the egg yolks and whole egg together, stir into the pan and return to medium heat. Stir vigorously for a few minutes until mixture thickens. Take off the heat.

For the meringue put the eggs whites in a large bowl and whisk to soft peaks, then add half the sugar a spoonful at a time. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour into the pastry case.

6tag_280915-155347Immediately put the meringue on top and return to the oven for 20 minutes,leave to cool for at least two hours before serving

And enjoy!


1 Comment

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