Lemon meringue pie


I love a good lemon meringue pie. With a thin and crispy pie crust, a thick and sharp lemon fillinf and a light and fluffy meringue. I’m not so keen on the baked meringue; I want the fluffy Italian kind.

My mother is probably slightly to blame for my obsession as I have sampled plenty of lemon meringue pies with her, both in cafés and at home. And it’s also her trusted recipe I use for the filling and the crust. Hope you enjoy it as much as I do.


Lemon meringue pie, serves 8


180 g plain flour

100 g softened butter

2 1/2 tbsp cream or water

Lemon filling:

350 ml water

240 g caster sugar

6 tbsp corn flour

2 lemons (zest and juice)

3 egg yolks

2 tbsp butter

Italian meringue:

4 egg whites

120 g caster sugar


120 g caster sugar

100 ml water

Mix all the ingredients to the dough in a bowl or using a food processor. Press into a Ø 20 cm springform. Bake in a low oven at 180C, for approx 10-15 minutes or until golden and baked through. Leave to cool. 

Add all the ingredients for the filling, apart from the butter, in a saucepan. Bring to the boil and stir continuously until the mixture has thickened. Remove from heat and mix in the butter. Leave to cool completely. 

Make the meringue: Add egg whites and sugar to a clean bowl and beat for 10 minutes with an electric whisk. Meanwhile make the syrup by adding water and sugar to a saucepan and bring to the boil (don’t stir). Remove when 118C (the boiling point for sugar). Add the hot syrup to the meringue and beat for a further 15 minutes, until you have a thick and glossy meringue. 

Assemble: Remove the crust from the tin. Fill with the lemon filling, spreading it evenly. Spread the meringue on top and burn the edges with a brulee torch. Serve with lightly whipped cream. 



Lemon meringue pie

It was time for the monthy cakes again on Friday. This time I made a Tosca cake, a very cherry chocolate cake (recipe to come) and this fresh lemon meringue pie.

I really like lemon in cakes as the acidity masks the fat and makes the cakes to appear light.

Lemon meringue pie, serves 10

Adapted from this recipe.

Short crust:

200 ml plain flour

100 g cold butter

1 tbsp icing sugar

1 egg yolk

1 tbsp cold water

Lemon curd:

2 lemons, zest and juice

1 orange, the juice

100 ml water

2,5 tbsp maizena corn flour (for thickening)

100 ml caster sugar

75 g butter

3 egg yolks

1 egg


4 egg whites

200 ml caster sugar

1 tsp lemonjuice

Add the butter and flour to a food processor and mix it into crumbs. Add the icing sugar, egg yolk and water and blitz to a dough. Knead it in a bowl for a few minutes. Either roll out and cover your dish or press it into the dish. Pick wholes with a fork and leave to set in the fridge for an hour.

Once the crust has resten, cover with baking parchment and ceramic beads and blindbake for 15 minutes in 175C. Remove the parchment paper and beads and bake for another 10 minutes. Turn the oven down to 150C.

While the crust is baking, prepare the curd and the meringue. Wash the lemons and grate the zest and add it to a saucepan. Add the juice and the juice from the orange too. Add the water, sugar and maizena. Bring to the boil and let the mixture thicken while stirring. Remove from the heat and add the butter. Stir while it melts.

Divide the yolks and the whites in two bowls (3 yolks and a whole egg in bowl for the curd and 4 whites in another mixing bowl for the meringue). Beat the yolks and the whole egg together and add to the curd on low heat. Beat with a whisk while the mixture thickens, do not let it boil. Put aside.

Beat the egg whites foamy, then add some of the sugar and beat until stiff peaks. Add the rest of the sugar bit by bit while beating, until very stiff peaks and a glossy meringue. Add the lemon juice and beat a little while longer.

Assemble the pie: Add the warm lemon curd to the warm pie crust and cover with the meringue. Bake in 150C for an hour in a low oven. Leave to cool before serving.