Lemon Meringue Pie


For the sweet crust pastry


  • 175g plain flour
  • 100g butter chopped into small pieces
  • 1tbsp. icing sugar
  • 1 egg yolk


Rub the butter into the flour to resemble fine breadcrumbs. Add the icing sugar and mix in the egg yolk (add a little milk if necessary to enable the dough to bind). Roll into a ball and wrap with cling film and place in the fridge for half an hour to firm up. Remove from the fridge and roll out thinly on a floured board to line a 20.5cm quiche tin. Prick the bottom. Leave in the fridge for half an hour and then bake blind on the base of your Aga roasting oven with the cold shelf inserted onto the third set of runners for about 10 minutes.

Remove from the oven and leave to cool.

For the filling


  • 45g cornflour
  • 75g caster sugar
  • 240ml water
  • Zest and juice of three large lemons
  • 3 large free range eggs (yolks only)
  • 2 tbsp. lemon curd


Make a paste with the cornflour, sugar and two tablespoons of the water. Bring the remaining water to the boil and, on a gentle heat, gradually stir in the paste and whisk all the time. Continue whisking and add the juice of the large lemons and the zest. Remove from the heat and stir in the three egg yolks, along with the lemon curd. Pour into the cooked pastry case and then prepare to make the meringue.

For the meringue


  • 3 egg whites
  • 175g caster sugar


Whisk the three egg whites until stiff and gradually add the sugar. The meringue should stand in peaks. Spoon the meringue onto the lemon tart and bake in the simmering oven for about 45 minutes.

Cut a large slice and indulge!



Bake the pastry blind in the usual way – ie. Line with foil and fill with dried beans and bake in a hot oven for about 10minutes, then remove the foil and reduce the oven to 150 degrees C 300 degrees F/Gas mark 2, and bake the flan, filled with the lemon mixture and topped with the meringue for about an hour, until the meringue is crisp and pale beige on top, soft inside.

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