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Lemon Meringue Pie

Lemon Meringue Pie is a classic British dessert. Find out how to make it at Supper in the Suburbs.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: British
Diet: Vegetarian
Keyword: lemon, meringe, Pastry
Servings: 4 portions
Calories: 349.4kcal

Ingredients

For the pie crust

  • 150 g shortcrust Pastry

For the lemon curd

  • 1 egg
  • 1 lemon zest and juice
  • 115 g caster sugar
  • 25 g butter

For the meringue

  • 50 g caster sugar
  • 1 egg white

Instructions

  • Roll the pastry out until half a centimetre thick, and line muffin tins.
  • Blind bake in the oven for 8-10mins at gas mark 6 (leave the oven on while doing the next stage to ensure it is pre-heated).
  • The lemon curd can easily be done in the microwave.
  • Put all of the ingredients in a microwavable bowl (but do strain the egg first!), and zap for 1min.
  • Give it all a good stir to ensure there are no lumps and zap again for a further 1min.
  • Keep doing this until you feel the mixture thicken (note: we are not expecting it to get really thick at this stage, this will happen when it cools!)
  • Allow the mix to cook while whipping up the meringue – first using an electric whisk, whisk your egg white until it forms stiff peaks (in other words you can hold it over your head!)
  • Then slowly add the caster sugar (I recommend on tbsp at a time!) Once it has gone thick and glossy it is ready!
  • Pour the cooled curd into the pastry cases.
  • Then top with the meringue.
  • Bake in the oven at gas mark 6 for 10mins (or until the meringue begins to go golden.)

Nutrition

Calories: 349.4kcal | Carbohydrates: 63.63g | Protein: 5.26g | Fat: 8.51g | Saturated Fat: 4.17g | Trans Fat: 0.21g | Cholesterol: 54.36mg | Sodium: 254.41mg | Potassium: 93.91mg | Fiber: 1.47g | Sugar: 42.09g | Vitamin A: 221.53IU | Vitamin C: 14.31mg | Calcium: 19.33mg | Iron: 1.57mg