Lemon meringue pie

24 Nov

Lemon meringue pie

Next on my belated list of Great British Bake-off signature bakes is a classic lemon meringue pie.

Where I grew up, most restaurants (at least the kind my family ate in), had at least three types of pie on offer.

Apple, cherry, blueberry, pumpkin, raisin, bumbleberry, saskatoon, rhubarb, pecan, peach… I’d happily order any of them, but if lemon meringue pie was on the menu, they wouldn’t get a look in.

After reviewing several recipes, I settled on this one from The Great British Book of Baking, which was published to accompany the first series of the Great British Bake-Off.

Sweet shortcrust pastry, a tangy lemon filling you could stand a fork in, and pillowy French meringue – it looked and tasted like the lemon meringue pie of my childhood. Works for me.

Lemon meringue pie

For the pastry:

  • 175g plain flour
  • 1/4 tsp salt
  • 1 Tb caster sugar
  • 115g cold, unsalted butter, diced
  • 1 egg yolk mixed with 2 Tb water

For the filling:

  • 3 medium lemons, juice and zest
  • 40g cornflour
  • 300ml boiling water
  • 3 egg yolks
  • 85g caster sugar
  • 50g cold, unsalted butter, diced

For the meringue:

  • 4 egg whites
  • 200g caster sugar
  1. To make the pastry, sift together the flour, salt and caster sugar.
  2. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
  3. Gently stir in the egg yolk mixture until it forms a ball, adding a bit more water if needed. Wrap in clingfilm and chill for half an hour.
  4. Preheat the oven to 180°C (350°F). Roll the pastry out on a lightly floured surface and line a 22cm pie tin. Prick the base with a fork, then cover the lined tin with tinfoil and fill with baking beans.
  5. Bake for 15 minutes. Remove the foil and beans and bake for another five minutes, or until crisp and light gold in colour. Leave to cool and make the lemon filling.
  6. In a small pot, stir the lemon juice, lemon zest and cornflour to form a paste. Add the boiling water, stirring until smooth. Place the pot over a medium-low flame and cook, stirring constantly, until thickened.
  7. Remove from the heat and beat in the egg yolks, followed by the sugar and butter.
  8. Pour the lemon filling into the pie shell and spread evenly.
  9. Whisk the egg whites until they form soft peaks. Gradually whisk in the sugar until it forms a stiff meringue. Pile the meringue on top of the lemon filling.
  10. Bake for about 20 minutes, or until the meringue is golden brown. Cool in the tin, then serve at room temperature.

9 Responses to “Lemon meringue pie”

  1. Yana November 24, 2016 at 1:00 pm #

    Your pie sounds and looks great, as always, Andrea!
    Also, I was intrigued by the Saskatoon pie.. I had to google what it’s made off 🙂

    • Andrea November 25, 2016 at 11:50 am #

      One of those Canadian berries that are much better in pies and jams than eaten off the bush. I imagine it’s the same story where you’re from 🙂

      • Yana November 28, 2016 at 2:21 pm #

        Oh yes, that’s why I’m always intrigued when I see some unknown to me ingredient, something very authentic 🙂

  2. Margo November 24, 2016 at 4:51 pm #

    I will have to try this recipe, just for the pie dough alone, as part of my never ending search for a pastry that really works for me.

  3. wadehorth1 November 25, 2016 at 9:25 pm #

    The photo almost looks not real it’s so perfect-this one literally made my mouth water

    • Andrea November 26, 2016 at 6:29 am #

      Thanks Wade! It tasted as good as it looked. Not the kind of thing I’ll make often, but the final result was worth the effort.

  4. Asian Foodie January 19, 2017 at 12:52 pm #

    Looks so good !! Thanks for sharing your lovely recipe 🍋

    • Andrea January 19, 2017 at 12:55 pm #

      You’re very welcome 🙂

  5. BeaFreitas January 24, 2017 at 5:34 pm #


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