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Lemon Meringue Pie, From the Retro Classics Cookbook

Retro Classics: The combination of crisp pastry, a tangy lemon filling and a cloud of meringue meant that lemon meringue pie was a dessert the country couldn’t get enough of when eggs finally came off ration in 1953. And there’s still nothing to beat it!

  • Preparation time: 25 min(s)
  • Cooking time: 1 hr 0 mins
  • Servings: 4-6

How to make

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. On a lightly floured surface, roll out the pastry a little more and use to line a 20cm (8in) loose-bottomed flan tin. Prick all over and line with baking paper and baking beans or dry rice. Bake the pastry case for 15 minutes.
  3. Remove the paper and beans or rice and return the pastry case to the oven for a further 15 minutes or until crisp and golden. Remove from the oven and reduce the temperature to 150°C/130°fan/Gas 2.
  4. To make the filling, put the cornflour,50g (2oz) of the sugar and the lemon zest into a bowl. Add a little cold wate rand mix to a smooth paste. Heat 150ml(¼ pint) water with the lemon juice. Combine with the paste then return to the saucepan and cook, stirring, until the mixture comes to the boil and thickens. Lower the heat and simmer for 3 minutes.
  5. Beat in the egg yolks and butter and cook gently for a further minute then pour into the pastry case.
  6. Put the egg whites into a grease-free bowl and whisk until stiff. Gently fold in the remaining sugar. Pile the meringue on top of the pie and bake for 20–30minutes until pale golden.
  7. Serve warm or leave to cool before slicing.

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