Preparation info
  • Makes a

    24 cm

    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Letters on the subject of lemon meringue pie suggest that people have problems with both the pastry and the meringue. The first thing to do, therefore, is to make sure the pastry shell is baked blind until it is really crisp. This can take longer than some recipes suggest.


For the Pastry

  • 140 g/ 5 oz unsalted butter straight from the fridge, cut into small dice
  • 250 g/


First make the pastry shell: leave the butter dice on a plate to soften. Sift the flour and sugar into a mixing bowl, then rub the butter in with your fingers to achieve a crumb consistency. Whisk the egg and add, working in gently with the lemon zest, to form a ball of dough. Cling-wrap and chill for at least 30 minutes.

After removing from the fridge, leave the dough at room temperatu