Lemon meringue pie

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Prep time:

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Serves: 6



  • 8oz caster sugar

  • 1 lemon juiced and zested

  • 1/2 pints boiling water

  • 6oz shortcrust pastry

  • 3 eggs

  • 1.5oz cornflour

  • 1oz butter


  1. Roll out pastry and line large deep sandwich tin, prick the bottom lightly with fork, put in piece of greased paper & fill with bread crusts.
  2. Bake in hot oven for 15 mins.
  3. Remove paper and crusts and return to oven for a few mins to dry.
  4. Blend cornflour to a paste with a little cold water in a saucepan, pour on the boiling water, stir and bring to the boil, add butter, lemon juice, grated rind and 5 oz of sugar. Beat well then stir in the egg yolks.
  5. Cook over a gentle heat until the mixture thickens, pour into pastry case. Whip up egg whites stiffly, fold in 3oz of sugar and pile on top of the lemon mixture.
  6. Bake in moderate oven until meringue is firm and pale brown. Serve hot or cold.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • Egg Free

  • lemon

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Your comments

  • Carmenere 27/05/08 11:36

    I am presuming that the bread crusts are to keep the pastry from rising during the blind baking, like baking beads you can buy from kitchen shops. I use dried pulses or rice instead of baking beads as the do just as good a job and are cheaper and you can re-use them.