Torched Lemon Meringue Pie

A delicious traditional Lemon Meringue Pie with a crisp, buttery pastry case, a smooth and tangy lemon filling and a generous topping of fluffy meringue. The golden peaks make this a beautiful dessert for Sunday lunch, family gatherings or any occasion when you fancy something special.

Prep Time 35

Cook Time 40

Chilling 2

Total Time 3 15

Servings Servings

Ingredients

Pastry Ingredients:

225 g plain flour
125 g cold unsalted butter cubed
50 g caster sugar
1 large egg yolk free range
2 tbsp cold water
1 pinch salt

Lemon filling Ingredients:

200 g caster sugar
40 g cornflour
300 ml water
3 large lemons zest and juice
4 large egg yolks free range
50 g unsalted butter

Meringue Ingredients:

Instructions

Making the Pastry:

Place the flour, salt and butter into a mixing bowl.
225 g plain flour, 125 g cold unsalted butter, 1 pinch salt
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar.
50 g caster sugar
Add the egg yolk and enough cold water to bring everything together into a soft pastry dough.
1 large egg yolk, 2 tbsp cold water
Shape into a disc, wrap and refrigerate for 30 minutes.
Lightly flour your work surface and roll out the pastry.
Carefully transfer it into your tart tin, pressing gently into the edges.
Trim away any excess pastry and prick the base lightly with a fork.

Blind bake the pastry:

Preheat your oven to 180°C (160°C fan) or 350°F.
Cover the pastry with baking parchment and fill with baking beans.
Bake for 15 minutes.
Remove the parchment and beans, then return to the oven for another 8–10 minutes until lightly golden.
Remove and allow the pastry case to cool slightly.

Making the lemon filling:

Place the caster sugar and cornflour into a saucepan.
200 g caster sugar, 40 g cornflour
Gradually whisk in the water until smooth.
300 ml water
Add the lemon zest and juice.
3 large lemons
Heat gently, stirring continuously, until the mixture thickens and becomes glossy.
Remove from the heat.
Whisk the egg yolks in a separate bowl. Gradually add a little of the hot lemon mixture, whisking continuously.
4 large egg yolks
Return the egg mixture to the saucepan and stir well.
Cook gently for another 1–2 minutes, without allowing it to boil vigorously.
Remove from the heat and stir in the butter until completely melted.
50 g unsalted butter
Pour the lemon filling into the pastry case and spread evenly.

Making the meringue:

Place the egg whites into a clean, grease-free mixing bowl.
4 large egg whites
Whisk until they become foamy and begin to form soft peaks.
Add the cream of tartar, if using.
½ tsp cream of tartar
Gradually add the caster sugar, one tablespoon at a time, whisking continuously.
200 g caster sugar
Continue whisking until the meringue becomes thick, glossy and forms stiff peaks.

Assembly:

Spoon the meringue over the warm lemon filling.
Spread it carefully towards the edges, making sure it touches and seals against the pastry all the way around.
Use the back of a spoon to create attractive peaks and swirls.
Place the pie into the oven at 170°C (150°C fan).
Bake for approximately 15–20 minutes until the meringue develops a beautiful golden-brown finish.
Remove from the oven and allow to cool completely.
Refrigerate for at least 2 hours before slicing.

Equipment

Pie tin 23cm (9-inch) loose-bottomed
mixing bowls
Rolling Pin
Saucepan
Whisk
Baking parchment
baking beans
Electric hand mixer or stand mixer
Fine grater
Juicer

Notes

Serving Suggestions:

Lemon Meringue Pie is delicious served on its own, but there are several lovely accompaniments:

Fresh pouring cream: A little cream provides a lovely contrast to the sharp lemon filling.

Vanilla ice cream: The cool, creamy flavour works beautifully with the lemon.

Fresh raspberries: Their slight tartness complements the citrus filling.

Fresh strawberries: A few sliced strawberries add colour and sweetness.

Extra lemon zest: A little finely grated zest makes a pretty finishing touch.

Tips for the Best Lemon Meringue Pie:

- Use fresh lemons for the best flavour.

- Make sure your mixing bowl is completely clean before whisking the egg whites.

- Add the sugar gradually to achieve a smooth, glossy meringue.

- Spread the meringue right to the pastry edges to help prevent it shrinking.

- Allow the pie to cool completely before cutting for neater slices.

- Use a sharp knife dipped in warm water when slicing.

Storage:

Keep the Lemon Meringue Pie covered in the refrigerator and enjoy within 2 days. It is best eaten fresh because the meringue can gradually soften and release moisture.

I wouldn't recommend freezing the finished pie, as the meringue texture can change considerably once thawed.

Don't be afraid to create plenty of peaks and swirls in the meringue. Those beautifully toasted tips are what make a homemade Lemon Meringue Pie look so inviting!

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