Wednesday 5 June 2013


Lemon meringue is one of my favourite desserts from childhood.  My mum always made it for us, and it tasted so delicious. We always went back for seconds!

This recipe serves 6.


225 g / 8 oz plain flour
175 g / 6 oz butter
45 g / 1¾ oz icing sugar
85 g/ 3 oz cornflour
475 g / 17 oz caster sugar
7 eggs
6 lemons
450 ml / 16fl oz of water 


Pre-heat the oven to 180C /350F /Gas 4.

To make the pastry mix the flour and butter together until the mixture resembles fine breadcrumbs. Add the icing sugar, 1 egg and one tablespoon of water and combine until the mixture forms a ball.

Roll the pastry out on a floured surface to thickness of 3 mm. Transfer to a pie dish.  Trim off the excess pastry and press top edge of pastry so it stands slightly higher than the top of the tin.  Cover in cling film and place in the fridge to chill for 30 minutes.

Line the case with baking parchment and baking beans and bake for 15 minutes.  

Reduce the oven temperature to 170C /340F /Gas 3½.

Zest and juice the lemons, and add to 65 g / 2.25 oz cornflour to form a paste.  Mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Place the water in a pan and bring to the boil and add the lemon cornflour mixture to the hot water.  Stir over the heat until the mixture has thickened and then remove from the heat.

Separate the egg yolks and whites. Mix together 250 g / 9 oz caster sugar and the egg yolks and whisk into the lemon mixture.  Set the pan on a medium heat and stir until the mixture has thickened in the pan. Allow to cool for 5 minutes then add to the pastry case.

To make the meringue whisk the egg whites until soft peaks form.  Gradually add the caster sugar and 2 tablespoons of cornflour, continuing to whisk until the meringue is stiff.  Place on top of the filled pastry case and swirl.

Bake in the oven for 15 minutes until the meringue lightly golden and crisp and the filling is set.

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