This is such a popular pudding and it’s great to serve at the end of a special meal or celebration. It is surprisingly simple to make, and whilst a little work is involved, it doesn’t take long to bake. The quick, fast cooking leaves the meringue chewy and marshmallow-like on the outside and fluffy inside. I promise you, everyone will love it!
Lemon Meringue Pie
2017-04-15 19:17:21
Serves 12
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
144g
Servings
12
Amount Per Serving
Calories 528
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 146mg
49%
Sodium 234mg
10%
Total Carbohydrates 76g
25%
Dietary Fiber 1g
4%
Sugars 55g
Protein 7g
Vitamin A
15%
Vitamin C
6%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- For the pastry
- 325g plain flour
- 150g cold, cubed salted butter
- Pinch of sea salt
- 3 egg yolks
- For the lemon filling
- 325g caster sugar
- 150g salted butter
- Juice and zest of six unwaxed lemons
- 2 eggs and 1 egg yolk (keep white aside for meringue)
- For the meringue
- 6 egg whites
- 325g caster sugar
Instructions
- The easiest way to make pastry is to use a food processor. It’s quick and keeps pastry cool, which is very important to achieve success.
- Start by putting the flour, salt and cubed butter into the processor. Whizz until the mixture resembles fine breadcrumbs. If you don’t have a processor, rub the fat into the flour using your fingertips.
- Stir in the egg yolks and carefully bring the pastry together to form a ball.
- Wrap and chill for 30 minutes in the fridge.
- Meanwhile, preheat the oven to 180C/Gas Mark 4. Roll the chilled pastry out to form a large, thin disc, around 3mm thick, and line your tart tin. Cover the pastry entirely with non-stick baking paper, ensuring it sits in the corners, and fill the tin with baking beans. Blind bake for 15 minutes. Remove the tin from the oven, carefully remove the beans and baking paper and return the uncovered pastry case to the oven for a further 5-7 minutes, until firm, but not coloured. Remove from the oven. Turn the oven up to 200C/Gas Mark 7.
- Meanwhile make the lemon filling. On a very low heat melt the butter, add caster sugar, lemon juice and rind and then stir in the beaten eggs. Stir carefully over a gentle heat until the mixture coats the back of a spoon. Remove from the heat and pour into the pastry case once that is baked. Level off with the back of a spoon.
- Next, make the meringue. Whisk the egg whites in a bowl or stand mixer until they start to look white and fluffy. Add the sugar and whisk for a further 10 minutes until very stiff.
- Pipe the meringue on top of the lemon filling using a piping bag and nozzle – I just did it roughly using a number 9 round nozzle, which is around 7cm diameter.
- Bake the pie for 8 minutes and remove from the oven and allow to cool completely.
- Serve when cool – I find the lemon filling runs if it’s cut too soon. In fact, it’s best served at least 6 hours after being made, so I often find it’s easier to make the night before you want to eat it.
Notes
- To make this pie, I use a 30cm diameter, 3cm deep fluted tart tin with a loose base. This may be larger than ones you have at home, so just halve the recipe for a 20cm diameter tin.
Charlotte Pike https://www.charlottepike.co.uk/
