Who doesn’t love the combination of buttery pastry, tangy lemon curd filling and crisp fluffy meringue? Not me anyway I love it! This Lemon Meringue Pie is a firm favourite in our household and a recipe that I come back to again and again.
lemon meringue pie.
- 200 g plain flour
- 100 g hard margarine
- 2 tbsp cold water
- 2 medium eggs separated
- 225 g caster sugar
- 1 lemon juiced and zested
- 150 ml boiling water
- 25 g cornflour
Preheat the oven to 190c / gas mark 5.
Rub the margarine into the flour until it resembles breadcrumbs.
Cut the cold water into the mix until it begins to bind, form a ball and roll out to line the flan case.
Blind bake for 15 minutes.
To make the filling,
Place the yolks, 100g of the caster sugar, lemon juice, zest and boiling water in a saucepan and mix well.
Blend the cornflour with a little cold water to make a thin paste and add to the lemon mix.
Bring to the boil stirring until the mixture is thick.
Pour into the baked flan case
Whisk the egg whites till stiff and then whisk in the 125g of caster sugar.
Spread over the lemon mix and bake for 25 minutes until crisp and pale golden brown.
You will also need a 7'' flan dish or pastry case.
If you love pie you should check out my other great baking recipes.
Want a Gluten Free version?
Simply substitute the pastry with ready made Gluten free and check the corn flour is Free From.