Lemon Meringue Pie
The pinch of salt added to this recipe helps to make the meringue peaks glossy and stiff. You can substitute a shop-bought pastry case with a home-made one if you have the time.
Sweet pastry case (shop-bought)
For the meringue
3 large egg whites
175g (6oz) caster sugar
Pinch of salt
For the filling
Grated zest and juice of 2 large lemons (unwaxed are better if you can get them)
3 tbsp cornflour
3 egg yolks
- Preheat your oven to 150ºC.
- Measure 275ml of water into a measuring jug.
- Mix together the cornflour and sugar in a bowl and add a small amount of the water from the measuring jug to form a smooth paste.
- Pour the rest of the water into a saucepan and add the lemon juice and zest.
- Bring to the boil and add gradually to the sugar and cornflour paste again forming a smooth mixture.
- Return the mixture to the saucepan and boil stirring all the time. Once boiled simmer gently.
- Remove from the heat and stir in the egg yolks and butter.
- Pour into the pastry case and set aside.
- Place the egg whites and pinch of salt in a large bowl and use an electric hand whisk until they form stiff glossy peaks.
- Whisk in the sugar, slowly adding roughly 50g at a time.
- Spread the meringue over the pastry case and filling and smooth with a knife.
- Place in the oven for 45 minutes to an hour by which time the meringue will be crispy on top with a chewy centre. If you prefer a more crispy finish then reduce the heat and cook for longer (130ºC for an hour and 15 minutes should be about right.)