Classic Lemon Meringue Pie
This lemon meringue pie is a timeless classic, full of bright, zesty flavour. A crisp, buttery pastry made with Wessex Mill flour is filled with smooth, tangy lemon curd. Topped with soft, golden meringue, it’s a showstopping dessert perfect for any occasion.
Serves
6-8
Featuring
Wessex Mill Plain Flour
Ingredients
Sweet Pastry
100g Wessex Mill Plain Flour
2 tbsp icing sugar
50g butter, softened
1 egg yolk
2 tbsp water
Plus butter, for tin
Lemon Filling
2 lemons, juiced
100g caster sugar
3 tbsp cornflour
3 tbsp water
25g butter
1 egg yolk
Meringue Topping
50g icing sugar
1 tsp cornflour
2 egg whites
1 tbsp caster sugar
All ingredients are available to purchase in our Farm Shop
Method
Sweet Pastry
190°C, Fan 170°C, 375°F, Gas 5
- Sieve the flour and icing sugar into a mixing bowl, chop and add the butter then using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water and stir to form a ball of dough, cover and leave to rest for 10 minutes.
- Preheat the oven and rub some butter around the inside of a 18cm/7 inch round, loose bottom cake tin.
- Dust the dough with flour, roll it out into a 23cm/9 inch circle, lift it into the tin and crimp the edges with a fork or your fingers.
- Using a fork, prick the pastry base then cover with a sheet of kitchen foil and scatter ceramic baking beans (or rice or flour) over the surface.
- Bake for 20 minutes then remove from the oven, carefully lift the foil and contents off the pastry and return it to the oven and cook for a further 10 minutes.
Lemon Filling
- Squeeze the lemons into a saucepan, add the sugar and heat gently to make a syrup.
- Measure the cornflour and water into a small bowl and stir into a paste then continue stirring as you pour half the warm syrup into the bowl. Immediately tip everything back into the saucepan, return to a medium heat, and stir as the sauce thickens and bubbles.
- Remove the pan from the heat, cut the butter into cubes, add them to the saucepan and stir until melted.
- Add the yolk and beat vigorously, then pour everything into the pastry case and bake for 10 minutes.
Meringue Topping
- Sift the icing sugar and a teaspoon of cornflour into a small bowl.
- Put the egg whites into a mixing bowl, beat until stiff then add the icing sugar mix, a spoon at a time, beating until it is all incorporated.
- Sprinkle a tablespoon of caster sugar over the top and using a metal spoon, mix it in with a cutting and folding action.
- Spoon the meringue onto the lemon pie, leaving peaks on the op and bake for 15 minutes then turn the oven off leaving the pie in the oven to cool.
- Serve warm or leave to cool, transfer the pie to a serving plate and refrigerate.
