Desserts
British
BritishLemon Meringue Pie
The classic sharp-and-sweet British pudding shown three ways. The basic leans on a packet mix and ready pastry, while the ultimate has a hand-made pate sucree, a rich lemon curd and an Italian meringue.
Vegetarian
Nut-free
Budget version
Ready-rolled pastry case and a packet lemon pie filling, topped with a simple meringue.
Per serving£0.56
Total cost£4.50
Time45 min
Ingredients for 8
- Base
- 320 g ready-rolled shortcrust pastry
- Filling
- 1 packet lemon pie filling mix
- 100 g caster sugar , for filling
- 500 ml water
- 3 egg yolks
- Meringue
- 3 egg whites
- 150 g caster sugar , for meringue
Method
- Line a 23cm tin with the pastry, prick the base and blind bake at 190C for 15 minutes until pale gold.
- Make up the lemon filling with the water, sugar and yolks following the packet, then pour into the case.
- Whisk the egg whites to stiff peaks, then whisk in the sugar a spoonful at a time until glossy.
- Spoon the meringue over the filling, sealing to the edges, and bake at 180C for 8-10 minutes until tinged golden.
Equipment
- 23cm pie tin
- electric whisk
- saucepan
The three ways, side by side
Budget
Ready-rolled pastry case and a packet lemon pie filling, topped with a simple meringue.
Better
Homemade sweet shortcrust and a real lemon curd filling under a soft-peaked meringue.
Ultimate
Buttery pate sucree, a silky egg-yolk lemon curd and a torched Italian meringue.
