Lemon Meringue Pie
Community· not yet ratedA crisp pastry case filled with sharp lemon curd and topped with billowing meringue.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Heat the oven to 190C. Line a 23cm tart tin with the pastry, prick the base, then blind-bake for 15 minutes with baking beans and a further 5 minutes without until crisp.
For the filling, mix the cornflour with the lemon zest and juice and 200ml water in a pan. Add 150g of the sugar and cook, stirring, until thickened and glossy.
Off the heat, beat in the egg yolks and butter, then pour into the pastry case.
Whisk the egg whites to stiff peaks, then gradually whisk in the remaining sugar until thick and glossy.
Spoon the meringue over the filling, spreading to the edges and peaking it with the back of a spoon.
Bake for 18-20 minutes until the meringue is golden. Cool completely before slicing.
Did it work?
No cook reports yet — be the first to let others know.
Log in to share whether it worked for you.
Comments (0)
You must be logged in to leave a comment.
Log In