Lemon Meringue Pie

Serves: 6 (scaled from 6)


1 pinch salt
3 tbsp cornflour
65 g butter
3 large egg
110 g flour
2 large lemons
225 g caster sugar
25 g lard


Rub flour, lard, 25g butter to make breadcrumbs. Add 1 tbsp water to make pastry. Fridge 30 min. Line pie tin, prick and blind bake 190C, 20-25 min. Lower oven to 150C.

Measure 275ml water, combine a small amount with cornflour and 50g sugar to make a paste. Zest lemons and bring to boil with remainder of water. Pour onto cornflour mix to thicken. Bring back to boil. Simmer for 1 min, remove from heat and beat in egg yolks, lemon juice, 45g of butter. Pour into pastry shell.

Make meringue, adding remainder of sugar in quarters. Put on top, sealing the edges.

Bake 45 mins.


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