Lemon Meringue Pie


Preparation info

  • Difficulty


  • makes 20 cm 8 inch tart serves


Appears in

A true classic, and one that all children seem to love as much as all adults, the sharp twang of lemon with the sweet, crisp, mallowy-middled meringue.


  • grated zest and juice of 3 large lemons
  • 45 g cornflour
  • 300 ml. water
  • 3 large egg yolks
  • 90 g vanilla caster sugar
  • 60 g unsalted butter cubed small
  • 3–6 egg whites, it depends on how cloudy you like your meringue
  • 90–120 g vanilla caster sugar


Preheat the oven to 180°C/Gas 4. Make the usual shortcrust pastry, bake blind and dry out in the oven.

Meanwhile, make the filling and the meringue: put the zest and juice in the top of a double boiler, and add the cornflour which you’ve whisked with 2 tbsps water first so that it is a smooth paste.

Bring the rest of the water to the boil and add it to the lemon mixture. Keep whisking over the heat until the mixture thickens considerably.

Remove from the heat and whisk in the egg yolks, sugar and butter.

Leave to cool while you make the meringue.

Whisk the egg whites to soft peak then scatter in a third of the sugar and whisk again until satiny and they don’t slip out of the bowl when you turn the bowl upside down. Add the next third of sugar and whisk again. Test the stiffness in the same way. Best test ever invented in the kitchen.

Remove the tart from oven. Scrape over the lemon gloop. Scrape over the meringue, sprinkling the final third of sugar over the top.

Put the tart in the bottom of the oven and cook until the meringue has browned and when you tap the outside of it, it feels as crisp as snow.

Remove the tart from the oven and cool for 10 minutes before turning out and serving.

Single cream is best.