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    Lemon Meringue Pie

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    Lemon Meringue Pie

    Using a Saxby's pastry flan case saves time and effort, and the case is just as crisp and short as homemade pastry. Use unwaxed lemons and Columbian Blacktail eggs for the best flavour and a vibrantly natural coloured filling.

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 230g Saxby's Fresh Ready to Use Pastry Flan Case
    • Finely grated zest and juice of 2 unwaxed lemons
    • 175g caster sugar
    • 5 tbsp cornflour
    • 3 medium Waitrose Columbian Blacktail Free Range Eggs, separated


    1. Preheat the oven to 200°C, gas mark 6. Bake the pastry flan case according to the pack instructions. Remove from the oven and reduce the temperature to 150°C, gas mark 2. Place the lemon zest and juice, 100g of the sugar and 300ml cold water in a pan over a medium heat and stir until the sugar dissolves.
    2. Mix the cornflour to a smooth paste with 6 tablespoons of cold water, then stir into the lemon mixture and combine well. Increase the heat, bring to the boil and cook for about 1 minute, stirring continuously, until smooth and thickened.
    3. Allow to cool slightly then beat in the egg yolks, one at a time. Pour the warm filling into the cooked pastry case and level the surface.
    4. In a large bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the remaining sugar, a tablespoon at a time, until thick and glossy. Spoon the meringue over the filling and spread out evenly with a spatula or palette knife to cover the filling, but leave the rim of the pastry case uncovered. Flick or swirl the surface of the meringue with the spatula or palette knife to give a textured finish.
    5. Bake for 35 minutes until the meringue is golden and crisp. Serve just warm if you prefer the filling to have a soft-flowing consistency, or cold for a set filling. The pie should be eaten on the day it is made. You can carefully remove the foil case before serving, if you wish.

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    Cook's tips

    Keep the eggs at room temperature to get a better volume of meringue.


    Average user rating

    4 stars