Lemon Meringue Pie Recipe


Shortcrust pastry

    • 6 oz plain flour
    • 2 oz butter
    • 2 oz lard
    • Pinch of salt
    • 1 egg yolk
    • ½ oz caster sugar
    • 2 teaspoons of water

Lemon filling

    • 2 large lemons
    • 1 ½ oz. cornflour
    • ½ pint of water
    • 2 egg yolks
    • 3 oz of caster sugar

Meringue topping

  • 3 egg whites
  • 4 ½ oz caster sugar


For the shortcrust pastry

  1. Prick the base all over with a fork.
  2. Roll out the mixture until you have a 10″ circle and carefully place into an 8″ flan ring placed on an upside down baking tray.
  3. Mix the egg yolk, sugar and water together. Add this mixture to the dry ingredients and combine together.
  4. Sift the flour and salt into bowl, cut the butter and lard into small pieces, then rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  5. Fill the uncooked flan case with a piece of kitchen foil or greaseproof paper, and cover the surface with baking beans.
  6. Bake at 200°C (390°F) for 15 minutes (this is known as ‘blind baking’ the pastry).
  7. Remove the beans and the greaseproof paper and bake for a further 5 to 10 minutes to dry out the centre.
  8. Remove from the oven and allow to cool, then remove the flan ring.


For the lemon filling

  1. Finely grate the rinds of the lemons, and squeeze out the juice into bowl with cornflour.
  2. Add 2 tablespoons of water and blend together to form a smooth paste.
  3. Boil the remaining water and pour it onto the cornflour mixture.
  4. Place the mixture in a pan, bring it to boiling point and simmer for 3 minutes, stirring continually.
  5. Remove the pan from the hob and add an egg yolk blended with sugar.
  6. Allow the filling to cool slightly before spooning it into your flan case, and place it to one side while you prepare your meringue topping.


For the meringue topping

  1. Whisk your egg whites until they form stiff peaks.
  2. Add sugar a teaspoon at a time, whisking well after each addition, until all the sugar has been incorporated.
  3. Spoon the meringue over the lemon filling, covering the surface of the lemon filling right up to the edge of the pastry, leaving no air space.
  4. Return the pie to oven at 160°C (325°F) for around 30 minutes, until the meringue has taken on a pale gold colour.
  5. Remove from the oven and serve immediately while the pie is still warm or wait for it to cool and enjoy it later.


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