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Lemon Meringue Pie

This is such a wonderful dessert that is a favourite of so many, me included.

It takes a little time to make but is actually quiet simple once you take your time and ensure you understand each step before starting it.

Home made Lemon Curd is delicious, there really is no comparison between it and shop bought. It is also the easiest part. I usually make a little more to spread over toast or pour hot over a good vanilla ice cream.



Allergens : Contains Gluten & Lactose

The Pastry

Flour – 250g

Butter or Margarine – 125g

Egg – 1

Salt – Pinch

Sugar – 1tsp

Lemon Curd

Fresh Lemon Juice – 250 ml, about 4 big lemons

Eggs – 3

Egg Yolks – 4 (use the whites for the meringue)

Unsalted Butter – 150g

Caster Sugar – 100g

The Meringue

Egg Whites – 4, use the ones left over from making the curd

Caster Sugar – 200g

Cornflour – 1tsp

Vanilla Extract – 1tsp

White Vinegar – 1/2 tsp



PreHeat your oven to 180c GM4


The Pastry


Sieve the flour and salt into a bowl then cut the butter into smaller pieces and pop them in too.


Using the tips of your fingers rub the butter into the flour until it is grainy and free of large butter lumps


Add the egg and about 35ml of water, mix using something metal as you want to keep the pastry as cool as possible. You want it to form a smooth dough, not too dry nor too wet. Add more water if needed.


Wrap in cling film and leave to rest in the fridge for at least half an hour.


Remove the pastry from the fridge and roll out to fit a 23cm fluted tin, you want it to hang over the edges of the tin.


Cover the pastry in the tin and on the edges with tin foil, over lap two sheets if you have to.


If you don’t have beads for blind baking then…


Pour cheap rice into the centre and gently pack into the edges then fold the tin foil back to cover the rice, trim the edges and blind bake for 15 minutes. Leave the oven on for later.


Remove the foil slowly as it may stick, then return the pastry base to the oven for 10 more minutes or until the centre has dried out


Time to make the Lemon Curd


Strain the lemon juice then pour it into a pot with the butter and sugar. Heat until the butter melts


Beat all the eggs together in a medium bowl then very slowly add the lemon mix


Give the pot a quick wash and dry then pour the mix back in, stick it on a low heat and stir until it thickens. This takes about 10 minutes.


Taste it to make sure you are happy, add more sugar or lemon juice if needed.


and now The Meringue


Whisk the egg whites until they form peaks


Very slowly add half the sugar whisking all the time


Keep whisking while you add the cornflour, vinegar and vanilla essence.


Add the remainder of the sugar and whisk until it is silky smooth and forms soft peaks


Putting it all Together


Add the curd to the Pastry base and smooth out so it evenly coats it.


You can either use a piping bag and a large nozzle to pipe all around the base working outside in or you can spoon it on, spread it around to the edges then swirl it to form peaks


Bake on the bottom shelf of the preheated oven for 20 – 25 minutes or until the meringue has slightly browned and turned crispy.


Allow to cool for at least 1 hour before cutting or the curd will drip everywhere.

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