Mindy Belle

Life in the Country

Lemon Meringue Pie

Lemon Meringue pie


Butter for greasing

Plain flour for dusting

Shortcrust Pastry

265 g OO flour

125 g chilled butter

1 egg yolk

2 to 5 tsp iced water


Place flour and butter in food processor

and process until it resembles fine breadcrumbs.

Add the egg yolk and add water until the dough just starts to come together.

Cover with glad wrap and rest in the fridge for 30 minutes.


3  to 5 tbsp corn flour

85 g caster sugar

grated rind of 3 lemons

300 ml cold water

150 ml lemon juice

3 egg yolks

55g unsalted butter cut into small cubes.


3 egg whites

175 g caster sugar

1tsp granulated sugar


1. Grease 25 cm fluted or shaped tart tin or pie dish.

2. On a lightly floured surface roll pastry and ease into the pie dish cutting away any excess.

Prick the bottom of the tart  and cover with baking paper and dried beads to hold down pastry when baking. Bake for 15 mins at 200 degrees  then take out and remove beads and return for another 5 to 10 mins at 150 degrees.

Put the corn flour,sugar and lemon rind into a pan. Blend in a little of the water to make a smooth paste. Gradually add the remaining water and the lemon juice. Bring to the boil and simmer gently for 1 minute until smooth and glossy. If the mixture is not thick you can add the extra 2 tbsp of corn flour at this stage. Remove from the heat. Beat in the egg yolks one at a time, then add butter, whisk until butter has melted. Place the pan in a bowl of cold water to cool,then spoon it into the pie base.

3. To make the meringue, whisk the egg whites until thick and in soft peaks. Gradually add the caster sugar whisking well with each addition. Spoon over the filling and cover completely. Swirl the meringue into peaks and sprinkle with sugar. Bake for approx. 20 mins until the meringue is crispy and pale gold. Cool slightly before serving.

Bon Appetite



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