Lemon meringue pie recipe

Lemon meringue pie

Who doesn’t love the combination of buttery pastry, tangy lemon curd filling and crisp fluffy meringue. Not me anyway, this is a firm favorite in our household and a recipe that I come back to again and again.

Recipe for lemon meringue pie.

200g plain flour
100g hard margarine
2tbsp cold water
2 medium eggs, separated 
225g caster sugar
1 lemon, juiced and zested
150ml boiling water
25g cornflour

You will also need a 7” flan dish or pastry case.


  1. Preheat the oven to 190c / gas mark 5.
  2. Rub the margarine into the flour until it resembles breadcrumbs. 
  3. Cut the cold water into the mix until it begins to bind, form a ball and roll out to line the flan case.
  4. Blind bake for 15 minutes.
  5. To make the filling, 
  6. Place the yolks, 100g of the caster sugar, lemon juice, zest and boiling water in a saucepan and mix well.
  7. Blend the cornflour with a little cold water to make a thin paste and add to the lemon mix. 
  8. Bring to the boil stirring until the mixture is thick. 
  9. Pour into the baked flan case
  10. Whisk the egg whites till stiff and then whisk in the 125g of caster sugar. 
  11. Spread over the lemon mix and bake for 25 minutes until crisp and pale golden brown.

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