Lemon Meringue Pie
Lemon Meringue Pie is a classic dessert that balances tangy lemon curd with a light, airy meringue topping, all set on a crisp, buttery pastry base. The zesty lemon filling provides a refreshing contrast to the sweetness of the meringue, making each bite a perfect combination of flavours and textures. This pie is ideal for special occasions or as a delightful treat for any citrus lover.
Lemon Meringue Pie is a classic dessert that balances tangy lemon curd with a light, airy meringue topping, all set on a crisp, buttery pastry base. The zesty lemon filling provides a refreshing contrast to the sweetness of the meringue, making each bite a perfect combination of flavours and textures. This pie is ideal for special occasions or as a delightful treat for any citrus lover.
Servings 8 Portions
Ingredients
For the Pastry:
- 200 g plain flour
- 100 g unsalted butter cold and cubed
- 25 g caster sugar
- 1 large egg yolk free range
- 2 tbsp cold water
For the Lemon Filling:
- 3 large lemons zested and juiced
- 100 g caster sugar
- 3 tbsp cornflour
- 300 ml water
- 3 large egg yolks
- 40 g unsalted butter
For the Meringue Topping:
- 4 large egg whites free range
- 200 g caster sugar
- 1 tsp cornflour
Instructions
Prepare the Pastry:
- Preheat the oven to 180°C (350°F).
- In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs.100 g unsalted butter, 200 g plain flour
- Stir in the sugar, then add the egg yolk and water, mixing until a dough forms.25 g caster sugar, 1 large egg yolk, 2 tbsp cold water
- Roll out the dough on a floured surface and line a 23cm (9-inch) pie tin. Trim the edges and chill for 20 minutes.
- Line the pastry with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until golden. Let cool.
Make the Lemon Filling:
- In a saucepan, mix the cornflour and sugar. Gradually whisk in the water and lemon juice until smooth.100 g caster sugar, 3 tbsp cornflour, 300 ml water, 3 large lemons
- Cook over medium heat, stirring continuously, until the mixture thickens.
- Remove from the heat and whisk in the egg yolks, lemon zest, and butter.3 large egg yolks, 40 g unsalted butter
- Return to low heat for another 2 minutes, stirring constantly. Pour into the cooled pastry shell.
Make the Meringue & Bake:
- In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, one spoonful at a time, whisking until glossy.4 large egg whites, 200 g caster sugar
- Fold in the cornflour.1 tsp cornflour
- Spoon the meringue over the lemon filling, ensuring it reaches the edges of the pastry. Swirl the top with a spatula.
- Bake for 15–20 minutes until the meringue is golden.
- Allow to cool for at least 2 hours before slicing and serving.
Nutrition
Calories: 433kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 37mg | Potassium: 124mg | Fiber: 2g | Sugar: 42g | Vitamin A: 569IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 2mg
