Lemon meringue pie

lemon meringue

This is a really tangy tasting dessert. I normally make individual pies but feel free to bake a 20cm pie. Make your own pastry case if you have plain flour in the store cupboard alternatively purchase them.

Serves: 6

Total time: 50 minutes


  • 3 lemons (juice and zest)
  • 75 g caster sugar
  • 300 mls water
  • 2 tblsp cornflour (level)
  • 4 tblsp water
  • 3 medium egg (separated)
  • 125 g granulated sugar
  • 6 pastry cases (individual sizes or 120cm case)


  • Oven Temperature: 250ºF – 120ºC – Gas Mark ½ – very cool
  • Place lemons, granulated sugar and 300 mls water in saucepan and heat gently until sugar is dissolved.
  • Mix cornflour and 4 tblsp of water to form a paste and add to saucepan
  • Cook for 3 or 4 minutes, until thick and glossy
  • Cool for at least 15 minutes or else the egg yolk will curdle the mixture
  • Add egg yolk to cooled mixture
  • Whisk egg whites and add 1/2 caster sugar slowly whilst whisking to make a meringue
  • Fold in the rest of the sugar into the meringue
  • Place lemon filling into the baked pastry cake
  • Top with the meringue
  • Bake in a cool oven for at least 20 minutes. Longer for a crispy topping.