Lemon meringue pie...

Sunday's are made for two things – baking and Sunday dinner. Today I decided to have a go at a family favourite, lemon meringue pie. The meringue was deliciously fluffy and light in the middle, just like marshmallow and the contrast with the really sharp lemon was to-die-for. I think I ate almost half of it! Find the recipe below, I hope you enjoy it as much as we did!

For the pastry you will need:
-225g plain flour
- 110g butter
- 110g caster sugar
-3 medium egg yolks
Use one 500g block of ready-made shortcrust pastry

For the filling you will need:
- 2 tbsp cornflour
-100g caster sugar
- Zest and juice of 3 lemons
- 100ml orange juice (with juicy bits)
- 90g butter
- 3 egg yolks
- 1 whole egg

For the meringue you will need:
- 4 egg whites
- 200g caster sugar
- 2 tsp cornflour

To make the pastry, rub together the flour and the butter until it resembles breadcrumbs. Mix in the sugar and make a well in the centre. Beat the eggs and add them to the well. Then, start to bring the dough together with your hands, kneading gently until it forms a ball. Roll out the pastry to about 0.5cm and put into a greased loose-bottom baking tin. Cover in tin foil and pop some baking beans in. Bake on gas 5 for 15 minutes.

In the mean time, heat the cornflour, caster sugar and lemon zest in a medium saucepan on a medium heat. Squeeze in the lemon juice and stir for a few minutes. Add the orange juice and 100ml of water. Don't worry if the mixture starts to look a bit thin, it will soon thicken up! Heat until the mixture starts to bubble, then cut the butter into cubes and pop it in the pan. Stir until all the butter has melted, then add the beaten egg yolks and whole egg. Continue to heat and stir the mixture until it's thick enough to 'plop' off the spoon when dropped. Remove from the heat and set to one side. 

By now, your pastry should be cooked. Remove the foil and the baking beans and return to the oven for 5-10 minutes or until the pastry is cooked and lightly browned. 

To make the meringue, whisk up the egg whites until they stand in peaks. Then add the caster sugar slowly. Be careful not to over beat the meringue. Fold in the cornflour and then put together your pie. 

Fill the pastry case with the lemon mixture and put the meringue mixture on top, making sure to start from the sides and then go into the middle. 

Lower the oven to gas 4 and pop the pie back in for 20 minutes until the meringue is cooked on top. Leave to cool before removing the tin. Reheat for 5 minutes on a low heat in the oven before serving. 



  1. Great little recipe I will have to try out in the future! Looks so dang good right now(;


    1. At least you have an excuse to eat half a lemon meringue pie! I, on the other hand, do not! X

  2. That looks so good and the meringue looks amazing! I will for sure have to try this out :)

  3. That looks amazing! Was wondering what I should do with the oranges and lemons I bought this morning. Thank you for turning this study day into a baking day :)



© REINDEER & BEAR. All rights reserved.