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Lemon Meringue Pie

Lemon Meringue Pie

Brought to you by: The Cooking Book
    8 serving

Prep time:

Cook time:

Serves: 8

Lemon meringue pie is the ultimate finale to dinnertime or a Sunday roast. With its sharp and zingy lemon, crowned with vanilla-flavoured meringue peaks, it’s no wonder this pie is an American family favourite. For extra baking brownie points, or for baking pros, you can always make your own shortcrust pastry.

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  • 400g shortcrust pastry
  • 6 eggs, separated
  • 3 tbsp cornflour
  • 3 tbsp plain flour
  • 400g caster sugar
  • 3 lemons , juice
  • 45g butter, diced
  • ½ tsp cream of tartar
  • ½ tsp pure vanilla extract


Step 1

Preheat the oven to 200°C (400°F/Gas 6). Lightly grease the flan tin. Roll out the pastry on a lightly floured surface and use to line the tin.

Step 2

Line the pastry case with greaseproof paper, then fill with baking beans. Place on a baking tray and bake for 10–15 minutes, or until the pastry looks pale golden. Lift off the paper and beans, return to the oven, and bake for 3–5 minutes, or until the pastry is golden and dry. Transfer to a wire rack and leave to cool completely. Reduce the heat to 180°C (350°F/Gas 4).

Step 3

Place the egg yolks in a bowl and lightly beat. Combine the cornflour, flour, and 225g (8oz) of the sugar in a pan. Slowly add 360ml (12fl oz) water and heat gently, stirring, until the sugar dissolves and there are no lumps. Increase the heat slightly and cook, stirring, for 3–5 minutes, or until the mixture starts to thicken.

Step 4

Beat several spoonfuls of the hot mixture into the egg yolks. Pour this mixture into the pan and slowly bring to the boil, stirring constantly. Boil for 3 minutes, then stir in the butter, lemon juice from 3 lemons and 1 tbsp of zest. Continue boiling for a further 2 minutes, or until the mixture is thick and glossy, stirring constantly and scraping down the side of the pan as necessary. Remove the pan from the heat; cover to keep warm.

Step 5

Whisk the egg whites in a large clean bowl until foamy. Sprinkle over the cream of tartar and whisk. Continue whisking, adding the remaining sugar, 1 tbsp at a time. Add the vanilla with the last tbsp of the sugar, whisking until the meringue is thick and glossy.

Step 6

Pour the lemon filling into the pie case, then top with the meringue, spreading it so it completely covers the filling right up to the pastry edge. Take care not to spill it over the pastry or the tart will be difficult to remove from the tin after baking.

Step 7

Place the pie on a baking tray, place in the oven, and bake for 12–15 minutes, or until the meringue is lightly golden. Place the pie on a wire rack and leave to cool completely before serving.

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