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Lemon Meringue Pie

A classic dessert featuring a tangy lemon custard filling, a buttery shortcrust base, and a fluffy meringue topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 250 g Plain flour For that perfect crust
  • 125 g Cold unsalted butter Cube it for easy mixing
  • 25 g Caster sugar Keep things sweet but not cakelike
  • 1 large Egg For the pastry
For the Lemon Filling
  • 2 medium Lemons You'll want zest and juice
  • 40 g Cornflour Helps thicken the filling
  • 200 ml Water
  • 100 g Caster sugar
  • 3 large Egg yolks Just the yolks for the filling
For the Meringue
  • 3 large Egg whites For the meringue
  • 150 g Granulated sugar For meringue magic

Method
 

Preparation
  1. Preheat the oven.
  2. Make the crust by rubbing the butter into the flour until it resembles chunky breadcrumbs.
  3. Add the sugar and just enough egg to bring it together. Chill for 15-20 minutes.
  4. Roll out the dough and press it into your pie dish. Prick the bottom with a fork.
  5. Freeze the crust for 10 minutes before blind-baking for 15 minutes with baking beads. Remove beads and bake for another 5 minutes until golden.
Making the Filling
  1. Combine lemon zest, juice, water, and sugar in a saucepan.
  2. Whisk in cornflour and egg yolks, and cook gently until thick. Pour into crust.
Making the Meringue
  1. Whip egg whites to soft peaks and gradually add sugar while whipping until glossy and stiff.
  2. Top the lemon filling with the meringue, spreading to the edges.
Baking
  1. Bake at 150°C (about 300°F) for approximately 40 minutes until the top is pale gold.
  2. Allow to cool before slicing.

Notes

Chill the dough to keep the crust firm. Avoid letting any yolk get into the meringue for best results.