Lemon Meringue Pie

It is suggested that you read all the recipe and instructions before you begin.
Some knowledge of cookery will be required.


For the flan

  • 8 to 10 oz of shortcrust pastry

For the filling

  • Rind and juice of 2 lemons
  • 4 oz butter
  • 5 oz sugar
  • 1 and a half oz cornflour
  • 5 standard eggs separated. Be scrupulous when separating the white from the yolk. You must have no grease in your egg white.
  • 10 fluid oz water

For the topping

  • 5 egg whites
  • Exactly 10oz caster sugar


  1. Line a large flan tin approx 11ins diameter with shortcrust pastry
  2. Prick the base all over the bottom to prevent the pastry from bubbling up while in the oven
  3. Bake blind for about 20-25 mins (until cooked) at 200C or 10 dgrees less for a fan oven, 400F, or gas 6

  4. Put the cornflour, 1oz of the sugar and 1oz of the water from the recipe in a bowl and mix together like custard powder until smooth.
  5. Then put in a pan with the rest of the water, sugar, butter, lemon rind and juice and heat slowly until the mixture thickens (stiring all the time) and let it plop for about 5-8 seconds and then remove from heat.
  6. Put the bottom of the pan into a sink of cold water and continue stirring for about a minute. (this is to make sure the eggs yolks don’t curdle when put into the hot mixture)
  7. Very carefully, one by one add the egg yolks to the lemon mixture beating each one in thoroughly before adding another one.
  8. As soon as the egg yolks are all in pour the mixture into the cooked flan case and leave to cool.



The meringue topping

  1. Place the egg white in a food mixer or mix in a large grease free bowl with a hand held electric whisk and beat until the egg white is very stiff and voluminous.
  2. Very quickly (5 seconds max.) mix the sugar into the meringue mix.
  3. Spoon the mixture onto the top of the filled flan pull up in peaks (see picture) and then put back in the oven 150C – 175C check continually until the meringue is light beige all over.
  4. Remove and cool

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