Name: Lemon meringue pie
Prep time: 1 h 25 min
Cook time: 45 min
Total time: 2 h 10 min
Yield: Serves 6
Ingredients: juice of 3 lemons; 1 teaspoon caster sugar; 1 egg; 100 g (3¼ oz) unsalted butter, chopped; 1 teaspoon vanilla extract or essence; 150 g (5 oz) caster sugar; 200 g (6½ oz) plain flour, sifted; 3 egg yolks; 2 teaspoons finely grated lemon rind; 200 g (6½ oz) caster sugar; 4 egg whites; 1 tablespoon icing sugar, for dusting; 30 g (1 oz) unsalted butter

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Desserts

By Le Cordon Bleu

Published 1998

About

This time-honoured favourite— a shortcrust pastry case smothered by a creamy lemon filling and a layer of meringue— is often served for Sunday lunch. It should be baked and served on the same day.

Ingredients

Shortcrust Pastry

200 g (6½ oz) plain flour, sifted
1 teaspoon

Lunch
Dessert
Vegetarian
Pie

Method

To make the shortcrust pastry, sieve the flour, sugar and a good pinch of salt into a bowl. Add the butter and rub between your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre. Combine the egg, vanilla and 2 teaspoons water and pour into the well. Slowly stir together with a flat-bladed knife, adding more flour if the mixture is slightl

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Ingredients

Shortcrust Pastry

Method

Part of