Lemon Meringue Pie
Tangy lemon filling under a billowing golden meringue in a crisp, buttery pastry case. Serves 8.
185g
120g
30g
4piece
230ml
3piece
as needed
250g
3piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 185g | — | — | |
| 2 | | 120g | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 230ml | — | — | |
| 6 | | 3piece | — | — | |
| 7 | | as needed | — | — | |
| 8 | | 250g | — | — | |
| 9 | | 3piece | — | — |
Tip 175 g of the flour into the large mixing bowl.
Plain flour · 175 g
Add 85 g of the butter, cold and cut into small cubes.
Unsalted butter · 85 gRub the butter into the flour with your fingertips until it looks like fine breadcrumbs.
Sift in the icing sugar and stir it through.
Icing sugar · 30 g
Put 1 egg yolk in the small bowl.
Egg yolks · 1 piece
Add 30 ml of the cold water.
Cold water · 30 ml
Beat together with the fork.
Pour it into the crumbs and stir with the table knife until the mix starts to clump.
Gather it into a smooth ball with your hands, without kneading.
Cover the bowl with cling film.
Put the bowl in the fridge.
Chill for at least 30 minutes.
Take the bowl out of the fridge.
Turn the oven to 190 °C (170 °C fan) and let it heat fully.
Brush the inside of a 20 cm loose-bottomed tart tin, 3 cm deep, with 5 g of soft butter.
Unsalted butter · 5 g
Peel off the cling film and dust the pastry with the remaining 10 g of flour.
Plain flour · 10 gRoll it out to a circle about 3 mm thick and a little wider than the tin.
Lift it over the rolling pin into the tin, press it into the corners without stretching, and trim the overhang with the table knife.
Prick the base all over with the fork.
Line the case with a circle of baking paper and fill it with baking beans.
Put the tin in the oven.
Bake for 15 minutes, until the sides are set and just colouring.
Using oven gloves, pull out the shelf and lift away the paper and beans.
Bake for 8 minutes more, until the base is golden and dry.
Using oven gloves, take the tin out.
Turn the oven down to 180 °C (160 °C fan).
Put the lemons on the plate.
Lemon · 3 piece
Grate the zest of all 3 into the medium saucepan, stopping at the white pith.
Squeeze the juice into a second small bowl, catching the pips.
Add 40 g of the cornflour to the zest.
Cornflour · 40 gAdd 100 g of the caster sugar.
Caster sugar · 100 gAdd 200 ml of the cold water and whisk until there are no lumps.
Cold water · 200 ml
Stir over a medium heat for about 5 minutes, until it boils and turns thick and glossy, then take off the heat.
Add the remaining 30 g of butter and stir until melted.
Unsalted butter · 30 gPut the other 3 egg yolks in a third small bowl.
Egg yolks · 3 pieceBeat them with the fork.
Return to a low heat and whisk for 1 minute, until thick; do not let it boil.
Pour the hot filling into the pastry case and level it with the back of the spoon.
Put the egg whites in the large bowl; it must be completely clean and grease-free.
Egg white · 3 piece
Whisk with the hand mixer on high until they hold soft peaks.
Add the remaining 150 g of sugar a spoonful at a time, whisking well after each.
Caster sugar · 150 gAdd the last tablespoon of cornflour and keep whisking until the meringue is thick, glossy and stands in stiff peaks.
Cornflour · 1 tbspSpoon the meringue onto the hot filling, starting at the edges so it touches the pastry all round, then swirl it into peaks.
Using oven gloves, put the tart tin in the oven.
Bake for about 18 minutes, until the meringue is crisp and golden on the peaks.
Using oven gloves, take the tart tin out.
Leave to cool for at least 1 hour, until the filling has set.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 175 g | | Tip 175 g of the flour into the large mixing bowl.⏱ 5sResultPlain flour |
| 2 | 85 g | | Add 85 g of the butter, cold and cut into small cubes.⏱ 30sResultPlain flour and unsalted butter |
| 3 | — | | Rub the butter into the flour with your fingertips until it looks like fine breadcrumbs.⏱ 3 minResultCoarse crumble mixture |
| 4 | 30 g | | Sift in the icing sugar and stir it through.⏱ 20sResultSweet pastry crumbs |
| 5 | 1 piece | | Put 1 egg yolk in the small bowl.⏱ 10sResultEgg yolks |
| 6 | 30 ml | | Add 30 ml of the cold water.⏱ 5sResultEgg yolks and cold water |
| 7 | — | | Beat together with the fork.⏱ 15sResultBeaten yolk and water |
| 8 | Beaten yolk and waterstep 7 | | Pour it into the crumbs and stir with the table knife until the mix starts to clump.⏱ 30sResultClumping pastry |
| 9 | — | | Gather it into a smooth ball with your hands, without kneading.⏱ 30sResultShortcrust pastry |
| 10 | — | | Cover the bowl with cling film.⏱ 10s |
| 11 | — | | Put the bowl in the fridge.⏱ 10sResultShortcrust pastry |
| 12 | — | | Chill for at least 30 minutes.⏱ 30 minResultChilled pastry |
| 13 | — | | Take the bowl out of the fridge.⏱ 5sResultChilled pastry |
| 14 | — | | Turn the oven to 190 °C (170 °C fan) and let it heat fully.⏱ 15 min |
| 15 | 5 g | | Brush the inside of a 20 cm loose-bottomed tart tin, 3 cm deep, with 5 g of soft butter.⏱ 15s |
| 16 | 10 g | | Peel off the cling film and dust the pastry with the remaining 10 g of flour.⏱ 10sResultFloured pastry |
| 17 | Floured pastrystep 16 | | Turn the pastry out onto the counter.⏱ 10sResultFloured pastry |
| 18 | — | | Roll it out to a circle about 3 mm thick and a little wider than the tin.⏱ 2 minResultRolled pastry |
| 19 | Rolled pastrystep 18 | | Lift it over the rolling pin into the tin, press it into the corners without stretching, and trim the overhang with the table knife.⏱ 1 minResultRolled pastry |
| 20 | — | | Prick the base all over with the fork.⏱ 20sResultPricked pastry case |
| 21 | — | | Line the case with a circle of baking paper and fill it with baking beans.⏱ 30s |
| 22 | — | | Put the tin in the oven.⏱ 10sResultPricked pastry case |
| 23 | — | | Bake for 15 minutes, until the sides are set and just colouring.⏱ 15 minResultBlind-baked case |
| 24 | — | | Using oven gloves, pull out the shelf and lift away the paper and beans.⏱ 20s |
| 25 | — | | Bake for 8 minutes more, until the base is golden and dry.⏱ 8 minResultGolden pastry case |
| 26 | — | | Using oven gloves, take the tin out.⏱ 10sResultGolden pastry case |
| 27 | — | | Turn the oven down to 180 °C (160 °C fan).⏱ 2 min |
| 28 | 3 piece | | Put the lemons on the plate.⏱ 5sResultLemon |
| 29 | Lemonstep 28 | | Grate the zest of all 3 into the medium saucepan, stopping at the white pith.⏱ 1 min 30sResultLemon zest |
| 30 | Lemon zeststep 29 |  | Cut the lemons in half.⏱ 20sResultZested lemon halves |
| 31 | Zested lemon halvesstep 30 | | Squeeze the juice into a second small bowl, catching the pips.⏱ 1 minResultLemon juiceused in step 34 |
| 32 | 40 g | | Add 40 g of the cornflour to the zest.⏱ 5sResultZest and cornflour |
| 33 | 100 g | | Add 100 g of the caster sugar.⏱ 5sResultZest, cornflour and sugar |
| 34 | Lemon juicestep 31 | | Pour in the lemon juice.⏱ 10sResultLemon base |
| 35 | 200 ml | | Add 200 ml of the cold water and whisk until there are no lumps.⏱ 40sResultSmooth lemon base |
| 36 | — | | Stir over a medium heat for about 5 minutes, until it boils and turns thick and glossy, then take off the heat.⏱ 5 minResultThick lemon mixture |
| 37 | 30 g | | Add the remaining 30 g of butter and stir until melted.⏱ 40sResultButtery lemon mixture |
| 38 | 3 piece | | Put the other 3 egg yolks in a third small bowl.⏱ 10sResultEgg yolks |
| 39 | — | | Beat them with the fork.⏱ 15sResultBeaten yolks |
| 40 | Beaten yolksstep 39 | | Whisk them into the lemon mixture.⏱ 30sResultLemon mixture and yolks |
| 41 | — | | Return to a low heat and whisk for 1 minute, until thick; do not let it boil.⏱ 1 minResultLemon filling |
| 42 | Lemon fillingstep 41 | | Pour the hot filling into the pastry case and level it with the back of the spoon.⏱ 30sResultPie with lemon filling |
| 43 | 3 piece | | Put the egg whites in the large bowl; it must be completely clean and grease-free.⏱ 10sResultEgg white |
| 44 | — | | Whisk with the hand mixer on high until they hold soft peaks.⏱ 2 minResultSoft-peak egg whites |
| 45 | 150 g | | Add the remaining 150 g of sugar a spoonful at a time, whisking well after each.⏱ 4 minResultWhites and sugar |
| 46 | 1 tbsp | | Add the last tablespoon of cornflour and keep whisking until the meringue is thick, glossy and stands in stiff peaks.⏱ 1 minResultMeringue |
| 47 | Meringuestep 46 | | Spoon the meringue onto the hot filling, starting at the edges so it touches the pastry all round, then swirl it into peaks.⏱ 1 min 30sResultPie topped with meringue |
| 48 | — | | Using oven gloves, put the tart tin in the oven.⏱ 10sResultPie topped with meringue |
| 49 | — | | Bake for about 18 minutes, until the meringue is crisp and golden on the peaks.⏱ 18 minResultBaked lemon meringue pie |
| 50 | — | | Using oven gloves, take the tart tin out.⏱ 10sResultBaked lemon meringue pie |
| 51 | — | | Leave to cool for at least 1 hour, until the filling has set.⏱ 1 hrResultSet lemon meringue pie |
| Total Time | 2 hr 31 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
- Push the pie up out of the tin and slide it off the base onto the serving plate.
- Cut into 8 slices with a knife dipped in hot water.
| Nutrient | Per serving |
|---|---|
| 393kcal | |
| 6g | |
| 15g | |
| 9g | |
| 61g | |
| 36g | |
| 2g | |
| 28mg |
Lemon Meringue Pie
Tangy lemon filling under a billowing golden meringue in a crisp, buttery pastry case. Serves 8.
What you’ll doYou will make a shortcrust pastry, chill and blind-bake it, then prepare a lemon filling while the case cools. Once the hot filling is in the pastry, you will whisk egg whites to soft peaks, then whisk in the sugar a spoonful at a time until stiff and glossy, spread the meringue to the pastry edge and bake until golden. The whole process takes over two hours, including chilling and cooling time.
Ingredients
- Plain flour185 g
- Unsalted butter120 g
- Icing sugar30 g
- Egg yolks4 piece
- Cold water230 ml
- Lemon3 piece
- Cornflouras needed
- Caster sugar250 g
- Egg white3 piece