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Lemon Meringue Pie, 7.0 out of 10 based on 6 ratings

Rating: 7.0/10 (6 votes cast)

Lemon Meringue Pie Recipe

Deliciously tangy with a soft light meringue topping this lemon meringue pie is sure to go down a treat.

Lemon Meringue Pie Recipe

By Madeline, Doncaster, 47

Grease a 10 inch (25cm) tart tin (or similar)
If not using ready made pastry – see our easy recipe http://www.thecakerecipe.co.uk/how-to-make-shortcrust-pastry/
Roll out the pastry and ease it into the tin cutting off any excess (leave plenty as it will shrink slightly)
Prick the bottom of the pastry, line with baking paper and fill with dried beans
Bake on a pre-heated oven 200°C/ 400°F/ Gas Mark 6 for 15 minutes
Remove pastry from oven and remove the lining paper/ beans
Reduce the oven to 150°C/ 300°F/ Gas Mark 2 and return pastry to the oven for a further 10 minutes (or until slightly brown)
Remove from the oven and leave to cool

Meanwhile make the lemon filling:

How to make the meringue topping:

Whisk the egg whites until thick and in soft peaks (you can turn the bowl upside down and the meringue won’t slide out)
Gradually add the caster sugar, whisking well after each addition
Spoon the meringue over the filling to cover it completely
Swirl the meringue into peaks and sprinkle with granulated sugar
Bake for 20 – 30 minutes or until the meringue is crispy and pale gold
Cool slightly before serving
Finally, serve it with double cream and enjoy

Rating: 7.0/10 (6 votes cast)

Rating: +1 (from 1 vote)

Lemon Meringue Pie