Lemon Meringue Pie

Prep Time

30 minutes

Bake Time

60 minutes

Oven Temperature

Fan Oven


Gas Mark


Step 1

Place butter on countertop tosoften before baking

Preapre tin/dish by lightly greasing and lining with greaseproof paper

Pre-heat oven to 200°C only if you cannot chill the pastry dough (step 3)

Step 2

Pastry – In a large bowl pour in the dry pastry ingredients and cut the large block of butter up into small cubes before using fingertips to rub into the dry mix

Keep rubbing with fingertips until breadcrumb consistency

Step 3

Stir in a little cold water – really just a little bit at a time – until a soft but not sticky dough for

If there is time, chill for 30 minutes, if not go to next step

Step 4

Lightly flour a space on the countertop and using a rolling pin roll out the pastry to 1cm thickness

Carefully pick up the pastry and lay in the tin making sure there is pastry up the sides of the tin too, prick pastry with for

Step 5

Put a strip of foil around the the inside edges and bake for 20 minutes

After 20 minutes remove the foil and bake for another 5 minutes

Step 6

After pastry has baked for 25 minutes remove from oven and allow to cool on cooling rack

Turn oven temperature down to 160°C

Step 7

Crack and separate the 3 eggs carefully – pour the whites into a medium size bowl, and the yolks into a small bowl (to separate crack the egg into your hand allowing the whites to run through your fingers into the medium bowl and place yolks in small bowl, or use the two eggs shells to separate the white from the yolk)

Step 8

Grate 3 lemons with the small side of the grater and leave zest to one side

Using a chopping board and a sharp knife, cut the lemons in half and squeeze out the juice by hand/with a lemon squeezer, leave juice to one side

Step 9

Lemon Filling – In a medium saucepan over medium heat add dy ingredients and add 1/4 pint of water and mix until smooth

Step 10

Bring mixture to boil, constantly stirring for 1-2 minutes

Turn off heat and remove pan from heat

Step 11

Whisk the egg yolks into the filling mixture using a metal fork/whisk

Step 12

Next, add in the lemon zest, lemon juice and the remaining butter and whisk until smooth

Step 13

Pour out the filling into the pie and spread evenly with a spoon/spatula (a silicone spatula will help get all the filling out too)

Step 14

Whisk the egg whites by hand using a metal whisk or beat with an elctric hand whisk until stiff peaks can be formed

Whisk in 1/3 of the sugar, and then fold in the remaining sugar

Pile on top of the lemon filling and draw meringue up into peaks

Step 15

Bake in the oven for 30 minutes or until lightly browned on top

Step 16

Once lightly brown on top remove the meringue and allow to cool in the dish until completely cooled

Step 17

Once cooled, either take a slice or cover with clingfilm and chill/store in the fridge