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Tara's Tasty Treats

Lemon Meringue Pie

a classic sweet and tangy lemon meringue pie.

Ingredients

pastry

  • 175 g plain flour
  • 100 g butter (cold, diced)
  • 1 tbsp icing sugar
  • 1 egg yolk
  • 1 tbsp water (cold)

lemon filling

  • 2 tbsp cornflour
  • 50 g golden caster sugar
  • 2 lemon zest
  • 125 ml lemon juice (from 2–3 lemons)
  • 1 orange juice (from 1 small orange, top up to 200ml with water)

meringue

  • 4 egg whites (room temp)
  • 100 g golden caster sugar
  • 2 tsp cornflour

Directions

  1. 1

    Rub butter into flour with fingertips until crumbly. Stir in icing sugar and add a splash of water to bring together. Chill 30 mins, roll out and line a 23cm tin. Chill again.

  2. 2

    Blind bake at 200°C (180°C fan) for 15 mins with foil and baking beans, then 5–8 mins more without.

  3. 3

    For the filling, whisk cornflour, sugar and zest in a pan. Slowly add juices, then cook over medium heat until thick. Stir in butter, then whisk in eggs. Cook until glossy and smooth.

  4. 4

    For the meringue, whisk egg whites to soft peaks. Gradually add sugar, then cornflour, until thick and glossy.

  5. 5

    Pour hot lemon filling into pastry, top with meringue and swirl. Bake at 180°C (160°C fan) for 18–20 mins until golden.

  6. 6

    Cool for 30 mins before slicing and enjoy ☺️