Perfect Lemon Meringue Pie
2 hrs 30 minServes 6
A classic three-layer pie: buttery pastry crust, silky lemon custard filling, and billowing meringue topping.
| prepPreheat oven to 200°C / 390°F, gas 6 | |||||||||
| 225 g plain flour | Mix flour, sugar & salt; rub in butter | Add egg yolk & water, form dough | Chill pastry 30 min | Spoon filling into crust; cool completely | Spoon meringue on pie, shape peaks | Bake 200°C / 390°F, 15 min; cool before serving | |||
| 2 tbsp caster sugar | |||||||||
| 0.5 tsp salt | |||||||||
| 120 g cold butter | |||||||||
| 1 egg yolk | |||||||||
| 2 tbsp cold water | |||||||||
| 3 digestive biscuits, crushed into crumbs | Grease tin; crush biscuits | Roll pastry between biscuit crumbs; line tin | Chill crust 30 min | Prick base, line with paper & beans | Blind bake 20 min, then 5–7 min until pale golden | Cool crust | |||
| 6 lemons (at least 3 unwaxed), zest | Zest & juice lemons into saucepan | Whisk in water & cornflour until smooth | Stir in sugar & egg yolks | Heat gently, add butter, simmer until thick | |||||
| 6 lemons, juice (about 200 ml) | |||||||||
| 50 ml water | |||||||||
| 25 g cornflour | |||||||||
| 175 g caster sugar | |||||||||
| 3 egg yolks | |||||||||
| 25 g butter, diced | Dice butter | ||||||||
| 4 egg whites | Whisk egg whites & salt to soft peaks | Whisk in sugar until stiff & shiny | Whisk in cornflour | ||||||
| 1 pinch salt | |||||||||
| 225 g caster sugar | |||||||||
| 2 tsp cornflour | |||||||||
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