Lemon meringue pie: a recipe from Laura's London

Peckish for a zesty treat? 
Laura Timson's lemon meringue pie
Laura Timson
Laura Timson6 April 2017

This lemon meringue pie is a deliciously zesty treat - filled with tart lemon curd and topped with a sweet and luscious meringue.

Ingredients

Sweet shortcrust pastry:

280g organic plain flour

1 organic beaten egg

1 organic egg yolk

165g unsalted butter

65g Golden caster sugar

Lemon curd filling:

6 organic lemon zest and juice

6 organic egg yolks

250g caster sugar

3 tbsp corn flour

Meringue

4 organic egg whites

250g caster sugar

2 tsp corn flour

Method

Preheat the oven to fan 200C/conventional 180C/ gas 3.

For the pastry

Add all ingredients apart from the eggs into a food processor and whizz until the mixture resembles breadcrumbs.

Now add the eggs and mix until a dough is formed. Wrap in cling film and leave to chill in the fridge for an hour.

Roll out the pastry and line a 10inch tin. Trim off any excess and prick the base with a fork. Cover with baking parchment and baking beans and blind bake for 15 minutes.

Remove from the oven once blind baked and leave to cool.

Cake decoration tools - in pictures

1/13

For the lemon curd filling

Mix the corn flour, lemon zest and juice together to form a paste. At the same time put 500ml water in a pan to boil, once boiled add the lemon and corn flour to the boiling water and whisk until the mixture has thickened. Then mix together the egg yolks and sugar and also add this to the mixture. Keep stirring over a very low heat until the thick.

For the meringue

Whisk 4 egg whites until soft peaks form. Then slowly add in the caster sugar and corn flour until the meringue mixture is thick and glossy.

Now add the lemon curd into the pastry tin and ontop of this add the meringue.

Bake in the oven for 15 minutes until the meringue is golden brown and the lemon curd has set.

Either serve warm or cold. Delicious.

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in