Lemon Meringue Pie

Ingredients: Serves 8


For the pastry

  • 260g plain flour, plus extra for dusting
  • 150g chilled butter
  • 90g icing sugar
  • 40g egg beaten
  • Egg wash

For the filling

  • 300ml cold water
  • 60g  cornflour
  • 150g castor sugar
  • 50g butter
  • 4 egg yolks
  • 2 lemons zest & juiced

For the meringue

  • 4 egg whites
  • 225g castor sugar
  • Icing Sugar for dusting
  • A handful of flaked almonds to decorate



To make the pastry, add flour, butter, icing sugar & egg into a mixing bowl and using the k attachment mix on a slow speed until the dough starts coming together. Wrap pastry in clingfilm and refrigerate for at least 4hours or overnight is best.

Preheat the oven 180oC. Roll out the pastry to line an 8” fluted lose base tin. Run the rolling pin over the top of the tin to remove excess pastry. Line the base and sides with a large sheet of parchment paper. Fill with rice or ceramic beans and bake for 20 minutes. Remove from the oven and carefully remove rice and paper. Brush the base and sides with the egg wash. Bake for another 5 minutes.

For the filling,

Add the water, sugar & cornflour to a saucepan over a medium heat, stirring all the time. Once the mixture starts to thicken continue cooking on a low heat for a further minute. Remove from the heat, beat in the butter. In a bowl, lightly beat the egg yolks, next add 2 tablespoons of hot cornflour mixture to the egg yolks. Whisk lightly to combine and temper the egg before adding all back to the saucepan with the rest of the mixture. Whisk in lemon zest & juice, until combined. Pour into pastry shells & allow to cool.

For the meringue.

In a bowl whisk the egg whites into soft peeks at full speed . Add a round tablespoon of sugar at a time allowing 1 minute between every addition. After the last spoon is added continue mixing for a further minute or until mixture is stiff & glossy. Using a spatula place blobs of meringue on top of the filling. Spread it out using a pallat knife making sure to seal the edges and with your knife make a few swirls on top. Scatter over flaked almonds

Bake in a preheated oven at 180oC for 15 minutes or until nicely golden on top.

Remove from oven and allow to cool at room temperature. Once cool, carefully remove from the tins and dust lightly with icing sugar. Serve with a dollop of fresh cream & raspberry coulis.

Best eaten on the day.. Yum