Emilie's lemon meringue pie

Emilie's lemon meringue pie


1972 people made this

About this recipe: If you use a ready made pastry case, this is a simple recipe to follow. The only problem is - the finished pie looks too good to eat!

Emilie S

Serves: 8 

  • 200g caster sugar
  • 2 tablespoons plain flour
  • 3 tablespoons cornflour
  • 1/4 teaspoon salt
  • 350ml water
  • 2 lemons, juiced and zested
  • 30g butter
  • 4 egg yolks, beaten
  • 1 (23cm) shortcrust pastry case, already baked
  • 4 egg whites
  • 75g caster sugar

Prep:30min  ›  Cook:10min  ›  Extra time:10min  ›  Ready in:50min 

  1. Heat the oven to 180 C / Gas 4.
  2. To make the lemon filling: In a medium saucepan, whisk together 200g caster sugar, flour, cornflour and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to the boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 100ml of the hot sugar mixture. Then, whisk egg yolk mixture back into remaining sugar mixture. Bring to the boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into pastry case.
  3. To make the meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown. For best results, cool to room temperature and then chill in the fridge before serving.


Emilie's lemon meringue pie
Emilie's lemon meringue pie

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Reviews (16)


Although time consuming fairly easy to do, baked it twice now and its been delicious both times! - 22 Apr 2012


This was my first attempt of making a lemon meringue and it was lovely, family really enjoyed it, like the first comment the meringue could have been harder though, maybe next time bake a little longer. - 29 Jan 2012


I tried this recipe for the first time. I found it very easy to follow AND the resulting pie was fantastic. - 17 Sep 2012

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