Lemon meringue pie

Serves 8


For the pastry
120g butter
150g plain flour
60g caster sugar
1 egg yolk

For the lemon filling
2 large lemons
45g cornflour
300ml water
2 egg yolks
90g caster sugar

For the meringue topping
3 egg whites
150g caster sugar

24-cm flan dish or tin, greased with a little oil or butter


  1. Preheat the oven to 200°C.
  2. Make the pastry: rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar, then the egg yolk. Mix with a fork, then with your fingers. It should start forming into a ball.
  3. Roll out carefully and line the baking dish. Cover with cling film and chill in the fridge while you make the filling.
  4. Grate lemon rind from the 2 lemons and extract the juice. Put the rind and juice in a bowl with the cornflour. Add 2 tablespoons of the water and blend with a fork or small hand whisk until smooth. Boil the remaining water and pour it onto the lemon/cornflour mixture. Return the mixture to the pan, bring to the boil and simmer for 3 minutes until thick. Remove from the heat, add the egg yolks and sugar and whisk to combine. Leave to cool slightly.
  5. Take the pastry base from the fridge, remove the cling film and bake in the preheated oven for approximately 20 minutes, or until golden brown.
  6. Meanwhile, whisk the egg whites until they form soft peaks – you should be able to turn the bowl upside down without them falling out. Add the sugar a tablespoon at a time, whisking well after each addition.
  7. Remove the pastry case from the oven and reduce the temperature to 180°C.
  8. Pour the lemon filling into the case, then spoon the meringue on top. Bake for 15 minutes, or until the meringue is golden brown. Eat hot or cold.