Grandmother's lemon meringue pie

    2 hours

    This classic lemon meringue pie is a tried and tested favourite in our household and has been enjoyed at many parties.

    50 people made this

    Serves: 6 

    • For the shortcrust pastry
    • 170g plain flour
    • 120g butter
    • 1 tablespoon caster sugar
    • 5 to 7 tablespoons cold water
    • For the filling
    • zest and juice of 3 unwaxed lemons
    • 150ml water
    • 55g cornflour
    • 110g caster sugar
    • 3 egg yolks
    • 1 egg
    • For the meringue
    • 225g caster sugar
    • 4 large egg whites

    Prep:20min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

      For the shortcrust pastry:

    1. Sift the flour into a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Mix in the caster sugar then add just enough cold water to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
    2. Preheat the oven to 150 C / Gas 2.
    3. Grease a 23cm flan tin. Turn the dough out onto a floured surface and roll out to fit the tin, pressing gently into the sides. Do not trim at this point. Line with baking parchment and fill with dried beans.
    4. Bake in the preheated oven for 15 to 20 minutes until blushed golden brown. Remove from the oven and discard the baking parchment and dried beans. Allow to cool. Trim the pastry. Leave the oven on.
    5. For the filling:

    6. Meanwhile, combine the lemon zest and juice in a saucepan with the 250ml water and bring to the boil. Remove from the heat, allow to cool then stir in the cornflour. In a separate bowl, mix the sugar, egg yolks and egg into a smooth paste and gradually add to the lemon water. Return to a medium heat and whisk constantly until smooth. Pour into the prepared pastry case.
    7. For the meringue:

    8. In a bowl, whisk the sugar and egg whites together until stiff, glossy peaks form. Spread carefully over the lemon all the way to the pastry edge. Use a fork to form decorative peaks.
    9. Bake in the oven for 10 minutes until the meringue is golden brown. Remove from the oven and allow to cool for 1 hour. Slice and serve.

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    Reviews in English (4)


    I did cheat and make my pastry in the food processor, I also cheated and used a nutri bullet to blend the lemons whole and the water....then strained it and just used the juice. I was really short on time. The pastry was lovely, light and not soggy. The filling was perfect, fresh and tangy but not too sharp, and there was just the right balance of meringue to filling. My family are really fussy about their puddings but they loved this and I enjoyed making it. Thank you :-)  -  07 Oct 2015


    Turned out light and fluffy after whisking the eggs and sugar until thick. Also make sure to use 250 Mls water as stated in method rather than 150 Mls as stated in ingredients. Most recipes use butter in the filling so. I added a couple of tablespoons to make it even smoother.  -  03 May 2015


    Really good meringue but i felt like the lemon part was a little thick and heavy.  -  13 Feb 2014