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Lemon Meringue Pie

A classic combination of sharp lemon filling and sweet pillowy meringue in a crisp shortcrust pastry shell.

Baking Vegetarian Dessert Sweet Lemon

Estimated Nutrition

Calories

746.4

kcal / serving

4478.4 kcal total

Carbs

97.1g

per serving

582.4 g total

Fat

34.1g

per serving

204.6 g total

Protein

13g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

For pastry

100

Caster Sugar

For lemon curd

tbsp

Cornflour

Mixed with water to make a paste

300

Caster Sugar

For meringue

Dairy

110

Unsalted Butter

Cold and cubed

piece

Egg Yolk

Used for firm dough

piece

Egg Yolk

For lemon curd

100

Unsalted Butter

Melted

piece

Egg White

Whisked to stiff peaks

Fruits

piece

Lemon

Zest and juice only

GrainsCereals

225

Plain White Flour

Sifted

NutsSeeds

pinch

Salt

Sifted with flour

Method

Sift the flour and salt into a mixing bowl.

Rub the butter into the flour until it reaches a fine breadcrumb consistency.

Mix in the sugar, egg yolk, and a splash of cold water to form a firm dough.

Wrap the dough in film and refrigerate for 30 minutes.

Preheat the oven to 190°C and grease a 22cm fluted tin on a baking tray.

Roll out the pastry and line the tin, leaving the excess hanging over the edges.

Line with paper and beans, trim excess, and bake blind for 15-20 minutes, then lower heat to 150°C.

Mix sugar, cornflour, and water into a paste in a bowl.

Boil 50ml water and lemon zest in a pan.

Whisk the hot liquid into the cornflour paste until smooth.

Beat in the egg yolks, lemon juice, and butter, then return to the pan.

Stir over low heat until thickened and pour into the pastry case.

Whisk egg whites to stiff peaks, gradually add sugar, and pipe over the curd.

Bake for 35-45 minutes until the meringue is crisp on the outside.

Serve warm or cold in slices.

made with
a toodle. project