Lemon meringue

Lemon meringue

much less than 30 mins

30 mins to 1 hour

Mary Berry shows you how to make an straightforward lemon meringue pie with no soggy bottoms in sight.

much less than thirty mins

30 mins to 1 hour


For the pastry

  • 225g/8oz plain flour
  • 175g/6oz butter
  • 45g/1oz icing sugar
  • 1 huge cost-free-variety egg, beaten

For the lemon filling

  • six lemons, zest and juice
  • 65g/2oz cornflour
  • 250g/9oz caster sugar
  • 6 totally free-variety egg yolks

For the meringue topping

  • four free of charge-assortment egg whites
  • 225g/8oz caster sugar
  • 2 tsp cornflour

Pre-heat the oven to 180C/350F/Fuel 4.

First make the pastry. Measure the flour and butter into a foods processor and mix with each other right up until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again right up until combined to a ball.

Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin. Be mindful not to stretch the pastry as you tuck it into the corners. Cover in cling film and spot in the refrigerator to chill for thirty minutes.

Get the pastry-lined tin out of the fridge and trim the excess pastry. Press the best edge of the pastry so that it stands somewhat larger than the leading of the tin.

Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then eliminate the beans and parchment and return to the oven for a additional 5 minutes.

Take away from the oven and minimize the temperature to 170C/340F/Fuel 3.

For the filling, combine the lemon zest and juice with the cornflour and stir to type a smooth paste. Measure 450ml/16fl oz of water into a pan and deliver to the boil. Add the lemon cornflour mixture to the scorching water and stir above the heat right up until the mixture has thickened, then remove from the heat.

In a bowl combine collectively the sugar and egg yolks and very carefully whisk into the lemon mixture in the pan. Stir over a medium heat right up until thickened. Set aside for a couple of minutes and then pour into the baked pastry situation.

For the meringue, whisk the egg whites in a free of charge-standing mixer till soft peaks form when the whisk is eliminated. Include the caster sugar a small at a time, even now whisking until the meringue is stiff and glossy. Add the cornflour and whisk once more.

Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then generate a swirl on the prime of the meringue.

Bake in the oven for about 15 minutes right up until the filling is completely set and the meringue is lightly golden and crisp. Allow to great fully prior to cutting or serve really somewhat warm.

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