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Lemon Meringue Pie  Veg  HT   CD  English     75mins

Serve 4    Hot  Cold  Fruit  Vegetarian Traditional  Tart Dessert   Puddings   England  British  Europe



200g/7oz Shortcrust Pastry

2 Level tbsp  Cornflour

300ml/10 fl.oz. Water

A large knob of Margarine

100g/4oz Sugar

3 Egg Yolks

The juice and grated zest of 2 Lemons

For the Meringue

3 Egg Whites

50g/2oz Caster Sugar




1. Preheat the oven to 200C, 400F, Gas mark 6.


2. On a floured board, roll out the pastry and use to line a 23cm/8 inch flan tin. Line with greaseproof paper, fill with baking beans and bake in the oven for 15 minutes.


3. Meanwhile, Blend the cornflour with the cold water. Place in a saucepan and cook gently until thickened. Add the margarine, sugar, egg yolks, lemon juice and grated zest. Stir well.


3. Remove the beans and paper from the pastry case and pour into the pastry case. Reduce the oven temperature to 140C, 275F, Gas mark 1.


4. Whisk the egg whites until stiff peaks form, stir in most of the caster sugar and pile or pipe over the lemon filling, making sure the edges are well covered.


5. Sprinkle with the remaining sugar and bake in the oven for 45 minutes. This slower baking will help the meringue stays crisp when cold.


NB If the top gets soft before you serve it, just flash it under a very hot grill - but only for 30 seconds or so.  Once it's cooled, it will be crisp again.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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