Elegant lemon meringue pie

    2 hours

    This lemon meringue pie has been in our family for years and never gives us any surprises. Perfect for any special occasion or as a crescendo to an elegant dinner party.

    2 people made this

    Serves: 8 

    • For the shortcrust pastry
    • 225g plain flour
    • 110g cold unsalted butter
    • 1 pinch salt
    • 2 1/2 tablespoons caster sugar
    • 1 egg
    • 2 to 3 tablespoons cold water
    • For the lemon filling
    • 2 tablespoons cornflour
    • 1/2 teaspoon salt
    • 170g caster sugar
    • 450ml boiling water
    • 3 tablespoons unsalted butter
    • juice of 5 lemons
    • zest of 2 lemons
    • 4 egg yolks, lightly beaten
    • For the meringue
    • 4 egg whites
    • 110g caster sugar

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

      For the shortcrust pastry:

    1. Rub the flour into the butter until it resembles fine breadcrumbs, then add the salt, sugar, egg and a little water to bind into a dough.
    2. Wrap in cling film and chill in the fridge for 30 minutes.
    3. Preheat the oven to 125 C / Gas 1. Grease a 20cm fluted loose bottomed tin.
    4. Remove the pastry from the fridge and turn out onto a floured board. Roll out to fit the prepared tin and then transfer to the tin and gently press into the sides. Do not trim yet.
    5. Line the pastry with greaseproof paper then fill with dried beans.
    6. Bake blind in the oven for 15 minutes until the pastry begins to blush golden brown. Remove from the oven and discard the paper and beans. Trim any overhanging pastry if necessary at this time.
    7. For the lemon filling:

    8. Meanwhile combine the cornflour, salt, sugar and water in a double boiler and stir for 15 minutes until thickened. Remove from the heat and beat in the butter, lemon juice, lemon zest and egg yolks. Whisk to ensure well blended. Return to a gentle heat and stir until thickened. Allow to cool slightly then spoon into the prepared pastry case.
    9. For the meringue:

    10. In a spotlessly clean metal bowl, whisk the egg whites until stiff peaks form. Add the sugar gradually until the egg whites become glossy.
    11. Transfer the egg whites into a piping bag then pipe over the lemon filling.
    12. Bake in the preheated oven for 1 hour until the meringue is golden brown. Remove from the oven and cool.

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