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Classic Lemon Meringue Pie

4.7/5 rating (3 votes)
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Easy
  • Print:
Classic Lemon Meringue Pie
 

Ingredients

  • 1 heaped tbsp cornflour , may need an extra ½ tbsp
  • juice and finely grated zest of 4 large lemons
  • 150mls cold water or lemon barley water
  • 150g caster sugar
  • 4 medium egg yolks
  • 1 x 24cm x 4cm deep sweet pastry flan in baked blind
  • For the Meringue
  • 4 medium egg whites
  • pinch cream of tartar
  • 100g caster sugar
  • 100g sieved icing sugar
  • granulated sugar

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Method

  • Preheat the oven to 220 C, gas 7.
  • Mix the cornflour, lemon juice, zest, lemon barley water together, add the sugar and place over low heat and cook until thickened and just simmered.
  • Remove from the heat and leave to stand for 1 minute and stir in the egg yolks quickly.
  • Pour into the flan ring and leave to set.
  • Meanwhile, make the meringue, place the egg whites into a mixing bowl and add the cream of tartar.
  • Whisk on a medium speed until thick and foamy, then add the castor sugar then turn up the speed to ¾ strength and whisk until shiny and thick. Do not overwhip.
  • Finally, fold in the icing sugar carefully.
  • Pipe onto the set lemon mixture, dust with a little granulated sugar and pop into the oven to brown.
  • This should take about 4-5 minutes.
  • Leave to cool and cut into large wedges, serve with thick double cream.

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