Lovely Lemon Meringue Pie is my husband’s favourite dessert. It’s simple to make and a pleasure to eat. I make sufficient for a large pie but divide it between smaller trays. Served as a dessert every time. Most people don’t realise that Lemon Meringue Pie is actually an American creation.
I have always been curious about desserts that combine completely different flavours and textures, and lemon meringue pie certainly gives me plenty to explore. The crisp pastry, sharp citrus filling and soft, sweet meringue all bring something different to the plate. Somehow, though, they come together beautifully and create a dessert that feels far more special than the individual parts might suggest.
When I first started making desserts like this, I was always a little nervous about getting everything right. Pastry can be temperamental, fillings need the correct consistency, and meringue has its own little quirks. However, I have found that the more often I make a dish, the more confident I become. It is also much easier to enjoy the process when you accept that homemade food does not need to look perfectly polished.
For me, the lemon filling is where this pie really comes alive. I enjoy a good citrus flavour, so I want the lemon to be noticeable rather than hidden behind lots of sweetness. Fresh lemon gives the filling a lovely brightness, while the sugar helps soften its natural sharpness. As a result, every mouthful has a refreshing quality that stops the dessert from becoming too rich.
Then there is the meringue, which adds an entirely different character. Watching the egg whites become light, glossy and fluffy is one of those simple kitchen moments that never gets boring. I particularly enjoy spreading it over the lemon filling and creating little peaks across the surface. They do not need to be identical, either. In my kitchen, a few uneven peaks simply add to the homemade appearance.
Getting the meringue nicely coloured is another part I enjoy. Those golden tips make the finished pie look incredibly inviting, especially when it is brought to the table. I have learned, however, that patience is important. Rushing the cooking or cooling stages can affect the finished texture, so it is worth allowing everything the time it needs.
The pastry provides a useful contrast to all that softness. A good crisp base gives the pie some structure and adds another texture to every slice. I think that contrast is one reason this dessert remains so enjoyable. You get a little crunch, followed by the smooth lemon filling and then the airy meringue.
Although lemon meringue pie looks impressive, I would not reserve it only for special occasions. It would make a lovely ending to a relaxed Sunday lunch, yet it could just as easily take centre stage at a family gathering. I also like the fact that it can be prepared ahead, giving me more time to enjoy the company rather than spending the whole occasion in the kitchen.
There is plenty of opportunity to make the dessert your own, too. Perhaps you prefer a particularly sharp lemon filling, or maybe you enjoy a generous layer of sweet meringue. Either way, small adjustments can give the pie a slightly different personality. That is one of the things I enjoy most about home cooking because experimenting often leads to surprisingly good results.
Ultimately, this is the kind of dessert that makes me want to try something new. It combines familiar ingredients in a way that feels both comforting and interesting. More importantly, it proves that you do not need complicated techniques or unusual ingredients to create something memorable. With its mixture of crisp pastry, lively lemon and delicate meringue, this lovely pie is certainly worth making when you fancy bringing a little brightness to the dessert table.
Lovely Lemon Meringue Pie
Ingredients
The Meringue
- 4 large egg whites free range
- 225 g caster sugar
- 2 tsp cornflour
The Lemon Filling
- 150 g caster sugar
- 5 large lemons
- 4 large egg yolks free range
- 40 g unsalted butter diced room temperature
- 40 g cornflour
The Pastry
- 100 g unsalted butter diced
- 200 g flour plain
- 25 g icing sugar
- 1 large egg yolk free range
Instructions
Making the Pastry
- In a mixing bowl, add the flour and the diced butter and rub together breaking the butter apart.200 g flour, 100 g unsalted butter
- Add a pinch of salt and the icing sugar and stir in well.25 g icing sugar
- Combine the egg yolk with 2 tablespoons of cold water and add to the mixture. Start to stir in the yolk with a metal knife. To form into a dough ball, use your hands to bring it all together.1 large egg yolk
- Flatten the dough slightly and wrap tightly with cling film/plastic wrap and put it in the fridge for 30 minutes to chill.
- When ready to prepare the pie, liberally flour a flat surface and roll the pastry out to fill a 9 inch flan tin. (Alternatively, you can divide it into smaller pie trays but maybe when you are used to quantities.)
- Preheat the oven to 200C/390F/Gas Mark 6.
- Transfer the pastry into the tin gently pushing it into the nooks. Pierce the base with a fork and add a crumpled greaseproof paper/baking paper into it. Add baking beans and pop into the oven to blind bake for about 15 minutes. This give the base a chance to bake without being soggy.
- Remove from the oven, remove the baking beans and paper and place back in the oven for a further 8 minutes until the pastry starts to turn slightly golden. Remove and allow to cool. Turn the oven off.
- While the pastry base is baking, grate the zest only from the 4 lemons and put in a small saucepan and add the sugar and corn flour. Place over a medium heat.
Making the Filling
- Squeeze the lemon juice into a measuring jug catching the pips/seeds. Ideally you need between 170 – 180 ml of juice. Top up the juice with water so you have 375ml. This creates a perfect level between sharp and sweet.5 large lemons
- Add the lemon water mix to the pan slowly stirring constantly to achieve a lovely smooth texture.
- Add the corn flour and sugar and raise the temperature until it starts to simmer and thickens and cook for 2 – 3 minutes making sure there are no corn flour lumps.40 g cornflour, 150 g caster sugar
- Remove from the heat and gently stir in the egg yolks and the butter. When fully combined, pass the mixture through a sieve to remove any bits. Pour the sieve mixture gently into the pastry base until it levels out. Leave to cool fully.40 g unsalted butter, 4 large egg yolks
- Preheat the oven to 150C/300F/Gas Mark 2.
Making the Meringue
- Place the egg whites into a blender mixing bowl and start to whisk. Start on a low level and slowly build up until you achieve stiff peaks.4 large egg whites
- When the peaks have been achieved, add the cornflour then add the sugar a 1/3rd at a time and whisk a little, then add another 1/3rd and repeat.225 g caster sugar, 2 tsp cornflour
- The meringue should be lovely and shiny and hold its place even when the bowl is turned upside down. Also, it should not be grainy as the sugar should have been full absorbed. Rub a little meringue between your fingers to check.
- Spoon the meringue onto the cooled lemon filling making sure all of the ribs of the pie tray are filled. Be as artistic as you wish with the peaks. A soft flexible palette knife is ideal for this.
- When your happy, place the pie into the oven for 25 minutes. Ideally the meringue will be lightly browned and not too crisp.
- When cooked, remove from the oven and allow to cool for 25 – 30 minutes or so.
1 comment
These individual pies are ideal for the finishing touch to a dish.