Lemon meringue pie

Name: Lemon meringue pie
Yield: Serves 12
Ingredients: 250 g plain flour, plus extra for dusting; ½ tsp vanilla extract; 250 g caster sugar, plus 1 teaspoon extra for sprinkling; cream, to serve; 250 g caster sugar; finely grated zest of 4 unwaxed lemons; 150 g butter, chilled, cut into 1 cm cubes; 5 large free-range egg whites; 250 ml lemon juice; 9 large free-range egg yolks; 250 g unsalted butter; 1 medium free-range egg, beaten; 6 large free-range eggs; 1 tablespoon caster sugar

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This recipe is in honour of Dame Marguerite Patten, whom I had the good fortune to meet and work with on a programme about war-time food rationing. In 1953, sugar rationing came to an end and she made a lemon meringue pie for the hungry households of the nation on BBC Television to show her pleasure at its return. Although this is not her actual recipe, whenever I eat the pudding now I think of her. I appreciate that it contains a lot of eggs, but this is not the kind of dish you eat every