Lemon Meringue Pie Recipe

A beautifully delicate recipe with a fluffy, silky meringue topping a sharp lemon taste to cut through and beautifully crumbly pastry. This will certainly set your taste buds to new levels. This is a high effort recipe but I swear it is worth it.

12 Baked lemon meringue pies

This recipe came to me when I was trying to perfect a childhood favourite and has become a classic combination of my best of's recipes. You really don't need extravagant recipes to get great results, these are actually some of my most basic recipes, but paired together they become such a real treat.

If you do make my Lemon Meringue Pie's I’d love to see, don’t forget to tag me in your photos over on social media.

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Lemon Meringue Pie Recipe

Yeild: 12 Medium Pies Prep Time: 1 hour Cooking Time: 30-40 minutes

Equipment

• Scales 

• Rolling pin

• Heat proof Bowl

• Sauce pan

• Sieve

• Hand/ stand mixer

• Piping bag

• Nozzle attachment

• Mini Tart Tins

Ingredients

For the Pastry

300g Plain flour

150g Unsalted Butter

1 Egg Yolk

30ml Cold Water

For the Lemon Curd

4 large free-range eggs

4 unwaxed lemons, finely grated zest and juice only

300g/10½oz caster sugar

225g/8oz butter, cut into pieces

For the Meringue

4 Large Organic Egg Whites at room temperature

230g Caster Sugar

A pinch of Cream of Tartar

Method

Make the pastry

1. Pre-heat the oven to 180'c fan/ 200' oven/ gas mark 4

2. Combine your flour and butter in a bowl by gently rubbing together with your fingertips until it looks like breadcrumbs.

3. Add egg yolk and water and bring together with your hands to form a dough.

4. Dust a clean surface with flour

5. Take sections of dough around the size of a ping pong ball and roll out using a rolling pin into a circle

6. Place your circle of pastry into the non-stick tart tins and work into the edges using your knuckle or finger tips, taking care not to tear any holes. If there are any holes, patch them up with a spot of dough. (If your tins aren't non-stick, use a cooking spray to lightly grease the tin)

7. Using the tip of a sharp knife or a fork, delicately poke 5-6 holes in the bottom of the pastry tin to release the air while baking

8. Bake for 10-12 minutes or until the edges start to colour. (They will be baked again with the meringue to be sure not to over bake)

9. Leave in the tin to cool.

Make the Lemon curd

1. In a heat proof bowl, add in all the ingredients for your lemon curd and whisk together.

2. Add Some water into a saucepan and put on a medium- low heat. Put your bowl with your ingredients, on top of the saucepan to create a double boiler.

3. Continually stir and let the ingredients come to a simmer until the mixture coats the back of a spoon- usually 10-15 minutes.

4. Sieve the mixture into a clean bowl and leave to cool.

Make the Meringue

1. Add you room temperature eggs whites to a stand mixer or mixing bowl and whisk on medium- high until stiff peaks start to form.

2. Add in the cream of tartar and combine.

3. Start the mixer again on medium speed and gradually add the sugar one tablespoon at a time every minute or so until all is incorporated.

4. Scoop your meringue mixer into a piping bag with your chosen nozzle attachment in the end

Assembly & Final Bake

1. Pre-heat the oven to 180'c fan/ 200' oven/ gas mark 4

2. Take your blind baked pastry tins and add a layer of lemon curd to the case about 1cm thick

3. Pipe peaks of meringue mixture ontop of the lemon curd, working around in a clock from the outside to the middle then pipe 4-5 more peaks on the next layer then 1 in the centre on top for the last layer

4. Bake your pies for 10-12 minutes dependent on your desired level of chewiness (the more baked the more chewy)

5. Leave to cool in the tins before removing on to a plate

6. Store in the fridge for up to 3 days

Let me know what you think in the comments below!