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    Sybil Kapoor's Lemon Meringue Pie

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    Sybil Kapoor's Lemon Meringue Pie

    • Vegetarian
    • Preparation time: 40 minutes, plus chilling
    • Cooking time: 35 minutes
    • Total time: 1 hour 15 minutes, plus chilling 60 minutes 15 minutes

    Serves: 4 - 6


    • 225g shortcrust pastry
    • Filling
    • Finely grated zest and juice of 3 medium lemons
    • 50g cornflour
    • 300ml cold water
    • 30g butter, cubed
    • 2 medium egg yolks
    • 150g caster sugar
    • Meringue topping
    • 2 medium egg whites
    • 115g caster sugar


    1. Preheat the oven to 190°C, gas mark 5.
    2. Roll out the pastry and use it to line a 20cm-diameter tart dish with a removable base. Prick the bottom with a fork, line with greaseproof paper and fill with baking beans. Chill for 30 minutes.
    3. Place the pastry in the centre of the oven and bake for 15 minutes. Remove the paper and beans and continue to bake for another 5-10 minutes, or until the pastry has become dry but not coloured and has lost its raw look. Cool completely. Remove the pastry and reduce the oven temperature to 150°C, gas mark 2.
    4. Meanwhile, make the lemon filling. Put the lemon zest, sugar and cornflour in a small, non-corrodible saucepan. Using a wooden spoon, gradually stir in the cold water so that it forms a smooth paste. Place over a medium heat and bring to the boil. Cook for 1-2 minutes, whisking constantly, until the mixture is thick and stiff. Remove from the heat and beat in the butter, followed by the lemon juice and finally the egg yolks. Set aside to cool.
    5. Spoon the cooled lemon filling into the cooked pastry case. Immediately whisk the egg whites in a clean bowl until they are stiff. Add half the caster sugar and continue to whisk, gradually adding the remaining sugar. Continue to whisk until it forms soft, glossy peaks. Scoop the meringue on to the lemon filling and gently spread it out so it touches the pastry rim and completely seals in the filling.
    6. Return the pie to the oven and bake for 35 minutes or until the meringue has set with a crisp, very lightly browned crust. Leave to sit for 10 minutes before serving warm. Alternatively, serve cold.

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