First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Lemon Meringue Pie

Serves: 8
This is a classic pudding and it is Lucy’s ultimate favourite! There are a few cheat versions of this recipe available, which I have made over the years, but if you have time to make this classic, it is always worth the effort!
This recipe is from
Mary 90
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Ingredients

  • For the sweet shortcrust pastry

  • 175g (6oz) plain flour
  • 100g (3½oz) butter, cubed
  • 2 tbsp icing sugar
  • 1 egg, beaten

  • For the lemon filling

  • Finely grated zest and juice of 3 large lemons
  • 75g (3oz) caster sugar
  • 40g (1½oz) cornflour
  • 4 large egg yolks

  • For the meringue

  • 4 large egg whites
  • 200g (7oz) caster sugar

Instructions

  • 1
    You will need a deep 23cm (9in) fluted loose-bottomed tart tin.
  • 2
    First, make the pastry. Measure the flour, butter and icing sugar into a food processor. Whiz until it resembles breadcrumbs. Add the egg and whiz again until the pastry comes together, being careful not to overmix. Roll the pastry into a ball.
  • 3
    Lightly dust a work surface with flour and roll the dough out thinly until it is slightly larger than the tin. Carefully line the base and sides of the tin with the pastry. Prick the base of the pastry with a fork and chill in the fridge or freezer for at least 30 minutes.
  • 4
    Preheat the oven to 200°C/180°C Fan/Gas 6.
  • 5
    To bake the pastry blind, line the pastry case with non-stick baking paper and fill with baking beans. Place the tart tin on a baking sheet and bake in the preheated oven for about 15 minutes. Remove the beans and paper, and return the pastry to the oven for another 5–10 minutes, or until it is golden and crisp.
  • 6
    Reduce the oven temperature to 160°C/140°C Fan/Gas 3.
  • 7
    Meanwhile, to make the lemon filling, measure the lemon zest and juice, caster sugar and cornflour into a saucepan, and mix well. Gradually pour in 300ml (½ pint) cold water, stirring all the time, then whisk over a medium heat until thickened. Remove from the heat.
  • 8
    Beat the egg yolks with a small whisk, then add them to the lemon mixture in the pan, which will have cooled slightly. Whisk well again. Pour this lemon mixture into the pastry case and set aside.
  • 9
    To make the meringue topping, place the egg whites in a large mixing bowl and whisk with an electric hand whisk on maximum speed until it looks like cloud. Gradually add the caster sugar, a dessertspoon at a time, until glossy and shiny. Spoon on top of the lemon filling and swirl the top.
  • 10
    Bake in the preheated oven for about 35 minutes until the meringue has a firm shell, is a pale straw colour but is still soft in the middle. Set aside for about 1 hour, to allow the filling to firm up.
  • 11
    Remove the pie from the tin and serve ideally warm or cold, but not hot or the lemon filling will be too runny.

  • Mary’s Tips

  • 1
    Can be made up to 8 hours ahead.
  • 2
    Not suitable for freezing.
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