Ultimate lemon meringue pie recipe
Here’s a classic and reliable lemon meringue pie recipe using UK measurements:
Ingredients
For the pastry:
- 175g plain flour
- 100g unsalted butter, chilled and cubed
- 25g icing sugar
- 1 egg yolk
- 2 tbsp cold water
For the lemon filling:
- 3 large eggs
- 2 large egg yolks
- 200g caster sugar
- 2 tbsp cornflour
- 3 large lemons, zest and juice (approximately 150ml juice)
- 50g unsalted butter
For the meringue:
- 4 large egg whites
- 200g caster sugar
- 1 tsp cornflour
Method
1. Make the pastry:
- Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
- In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar.
- Add the egg yolk and water, mixing to form a dough. Wrap in clingfilm and chill for 30 minutes.
- Roll out the pastry and line a 23cm loose-bottomed tart tin. Prick the base, line with baking parchment, fill with baking beans, and blind bake for 15 minutes. Remove the beans and parchment, then bake for 5 more minutes. Set aside to cool.
2. Prepare the lemon filling:
- In a saucepan, whisk the eggs, egg yolks, caster sugar, and cornflour until smooth.
- Add the lemon zest and juice, then heat gently, stirring continuously, until the mixture thickens.
- Remove from the heat and stir in the butter until smooth. Pour the filling into the cooled pastry case and smooth the top.
3. Make the meringue:
- In a clean, dry bowl, whisk the egg whites to stiff peaks. Gradually add the sugar, one tablespoon at a time, whisking between additions, until the meringue is glossy and holds its shape.
- Fold in the cornflour gently.
4. Assemble and bake:
- Spoon or pipe the meringue over the lemon filling, ensuring it reaches the edges to seal. Create peaks with a spoon for texture.
- Bake for 15-20 minutes at 180°C (160°C fan)/Gas Mark 4, or until the meringue is golden.
5. Cool and serve:
Let the pie cool completely before slicing to allow the filling to set. Enjoy your perfectly tangy and sweet lemon meringue pie!
