Lemon Meringue Pie

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With a crispy pastry base, a smooth, unctuous lemony custard filling, topped with fluffy clouds of soft meringue with a crisp outer layer, this classic British dessert is the most wonderful end to any meal – perfect after a roast dinner, after pasta, after rich French food or even after a spicy meal such as Indian, Mexican or Thai. It just works, every single time. Winter or summer, spring or Autumn, ‘he who doesn’t like sweet food’ is ready to dive in lunch or dinner. Should there be any left in the morning, he’ll swipe it for breakfast. It really is that good.

Shortcrust Pastry Base

I used a classic unsweetened shortcrust pastry for the base. You could use a sweet shortcrust pastry but it really doesn’t need any extra sugar. You can make it your self, use a shop bought raw pastry or a pre-cooked shop bought pastry case. Just remember, your base needs to be pre-cooked. For more information on making your pastry, lining your dish and pre-cooking it, please see here.

Smooth, Unctuous, Lemony Custard Filling

This amazing lemony filling is deliciously silky and smooth – made from egg yolks, lemon juice and rind, water, sugar and cornflour, it is custardy but contains no milk or cream so is not too rich. I think this is why it is the perfect accompaniment for so many different types of cuisine. It is quick and easy to make on the hob and is not a custard that is likely to split. It is quite runny at first though, so I recommend allowing enough time for it to cool and set before adding the meringue in top – if you are short of time you can always pop it in the freezer to cool quickly and speed up the process. The custard itself is ever so slightly tart, this balances perfectly with the sweet meringue but feel free to add a little more sugar of you prefer

Fluffy clouds of soft meringue with a crisp outer layer

People like their meringue in different ways. I cook mine for a while in a moderate oven to create a perfectly crisp outer layer protecting an under-layer of fluffy, light, soft and sweet meringue. Others cook it in a very hot over just to colour the outer layer, or use a blowtorch, but we much prefer the contrasting of textures.

How to make Lemon Meringue Pie

Collect all your ingredients together:

For the base –

• 1 x 20cms/8inch pre-baked pastry shell, either store bought or home made.

For the lemon filling –

• large lemons
• cold water
• cornflour
• caster sugar
• egg yolks
• unsalted butter
• fine salt

For the meringue topping –

• large egg whites
• caster sugar

The base:

If you are making your own pastry base or using uncooked shop-bought pastry, please see here for recipe and instructions for how to bake the pastry case blind.

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The lemon filling:

1. Measure the cold water into a jug and spoon the cornflour and sugar into a bowl. Add enough of the measured water to mix the cornflour to a smooth paste.
2. Pour the rest of the water along with the lemon rind into a small saucepan. Bring this up to the boil then pour it onto the cornflour paste and mix until smooth.
3. Transfer the mixture back to the saucepan and bring back to the boil stirring all the time. Continue to stir and simmer for 1 minute.
4. Remove the pan from the heat and beat in the butter and lemon juice.
5. Now add the egg yolks and mix thoroughly.
6. Pour the lemon mixture into the pastry shell and spread it out evenly. If you have time let the mixture cool and set a little before topping with the meringue mixture – it will be a lot easier!

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The meringue topping:

1. Whisk the egg whites in a large bowl until they form stiff peaks.
2. Beat in a quarter of the caster sugar at a time until it is all incorporated.
3. Carefully spread the meringue mixture all over the filling. Make sure you spread it to the very edge of the pastry rim so that it seals the top completely. Make some decorative swirls with your knife.

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Bake:

1. Bake in the oven for 45 minutes. The meringue will have turned pale beige and crisp on the outside and will still be soft and fluffy on the inside.

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Serve warm or at room temperature either as is, or with some fresh cream.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.