Lemon Meringue Pie

Zesty lemon meringue pie might just be the one thing you need to see you through these summer days. Mouth-watering tang, crisp textures and fluffy meringue, a summery dessert to die for.






  • 100g melted butter
  • 300g shortcake biscuits


    Lemon Curd

  • 5 eggs
  • 100g caster sugar
  • 125ml lemon juice
  • 300ml double cream



  • 220g caster sugar
  • 100ml water
  • 4 egg whites

    1. Pre heat oven to 170 ͦ c.
    2. Whizz biscuits and melted butter in a food processor.
    3. Pat the biscuits into your tin making sure to cover all of the base and sides of the tin.
    4. Bake for 10 minutes and let the buttery biscuits cool completely.
    5. In a stainless steel bowl, whisk the eggs, sugar and lemon juice for 2 minutes until the sugar has dissolved.
    6. Then pour in the cream and mix well.
  • Place the bowl over a saucepan of simmering water and whisk continuously for 10 minutes, or until the mixture looks smooth and thick.
    1. After removing from the beat, continue whisking vigorously for 2 minutes to cool the mixture down.
    2. Place in a jar and chill when it has cooled, ready for use (you should allow the mixture to be chilled for 2 hours before use).
    3. For the Italian meringue place the water and 200g of sugar into a small heavy based saucepan over a high heat. Bring to the boil cleaning the edges with a wet pastry brush to stop the sugar from crystallizing.
    4. If you have a sugar thermometer then remove from the heat at 118 ͦ c or if not, using a spoon carefully remove a drop from the pan and place it on a plate, if it is the consistency of jam then it is ready.
    5. In a very clean bowl whisk the egg whites until foamy and add the 20g of caster sugar. Whisk until soft peaks are formed. Very carefully whilst mixing, gradually add your sugar syrup (a small amount at a time) into the egg whites.
  • Be careful not to pour the syrup on the whisk as it may spray over your hands.
  • Now assemble your pies by spooning some curd into your pre baked base.
  1. Scoop the meringue on top by using the back of a spoon to create the spikes.
  2. Place in a very hot oven or under the grill. Make sure you keep an eye on it as the meringue colours very quickly.

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