Lemon Meringue Pies


Lemon meringue pie is a classic, and thats how I’ve kept it. Sweet shortcrust pastry cases, filled with set lemon mix and topped with marshmallowy meringue, torched to add a decorative touch.



Lemon Meringue Pies

(makes six individual pies or one big one, you’ll need a blow torch)


(for the pastry)

  • 200g plain flour
  • 50g vegetable fat
  • 50g butter
  • 25g icing sugar

(for the filling)

  • 2 lemons, zest and juice
  • 50g caster sugar
  • 3 tbsp cornflour
  • 50g butter
  • 3 egg yolks

(for the meringue)

  • 3 egg whites
  • 170g caster sugar
  1. Begin by making the pastry case, to do this place the flour in a large bowl with the butter and fat and rub in until it resembles breadcrumbs. Add in the icing sugar and rub in again.
  2. Using a knife and very cold water, add in about 6 tsp of water and mix with the knife. If the mixture is coming together then use your hands to make a dough. Leave to rest in the fridge for 30 minutes.
  3. Divide the dough into six portions, and on a lightly floured surface roll out until it covers the tart tins. Line each tin and trim the edges. Place a piece of baking paper on each and fill with baking beans.
  4. Bake at 200oC for 12 minutes, the pastry should be completely cooked now, remove the beans and baking paper and leave to cool whilst you make the filling.
  5. Measure 275ml of cold water, place 100g in a bowl with the cornflour and sugar and mix till it makes a paste and the other 175ml in a saucepan along with the lemon zest. Bring to the boil.
  6. When boiling pour over the cornflour mix, stirring constantly and then return everything back to the saucepan and heat till boiling, stirring constantly, the mixture will thicken rapidly.
  7. Once the mixture has thickened take off the heat and beat in the egg yolks, butter and lemon juice in that order. Spoon into the pastry cases, levelling with a palette knife if necessary.
  8. For the meringue, over a saucepan of boiling water, place the egg whites and begin to whisk, once light and frothy add in the caster sugar a spoon at a time, whisking constantly.
  9. Once the meringue has reached stiff peaks and holds its shape, take off the heat and put in a piping bag fitted with a star nozzle. Pipe onto the tarts.
  10. Using a blowtorch, scorch the outside of the meringue lightly to create a caramelised outer.




Bring to a dinner party to show off, or just make for the fun, enjoy!



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