Classic lemon meringue 

Classic lemon meringue
572 kcal


Preparation:80 min
Ready in:80 min
1 serving contains (Percentage of daily recommendation)
Calories572 kcal(29%)
Protein5 g(10%)
Fat16 g(20%)
Carbohydrates103 g(40%)
Added Sugar67 g(74%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

8 ouncesPie crust (shortcrust pastry)
For the filling
1 cupsuperfine caster sugar
2lemons finely grated zest and juice
1egg yolks beaten
1 tablespoonCorn starch mixed with a little milk
¾ cupsboiling water
For the meringue topping
2egg whites
1 pinchsalt
⅓ cupscaster sugar


1 Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20 cm|8" pie dish.
2 Roll out the pastry on a floured surface and line the tin. Prick the base with a fork, then place a circle of non-stick baking paper over the base of the pastry and cover with ceramic baking beans (or uncooked rice).
3 Bake 'blind' for 18-20 minutes until lightly golden. Remove from the oven and remove the baking beans or rice and the baking paper.
4 Reduce the oven temperature 150°C (130° fan) 300°F gas 2.
5 For the filling: put the sugar and the lemon zest and juice into a pan.
6 Mix the egg yolk with the cornflour mixture, then add to the pan with the boiling water. Bring to a boil, stirring, then simmer over a low heat, stirring constantly, until thickened. Remove from the heat and allow to cool.
7 Pour the cooled filling into the pastry case in the tin.
8 For the meringue topping: whisk the egg whites until stiff peaks form. Whisk in 1 tablespoon of sugar, then add the remaining sugar, 1 tablespoon at a time, whisking constantly.
9 Spread the meringue topping over the pie filling, piling it up in the centre and bake for 45-50 minutes, until the meringue is light golden and crisp on the outside, but soft underneath. Serve warm or cold.


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