Lemon meringue pie recipe for a refreshing dessert delight

Ingredients for Lemon meringue pie

• 1 blind-baked pie crust

• 200 g caster sugar

• 40 g cornflour

• 2 large eggs

• 4 large egg yolks

• zest of 4 lemons

• 240 ml fresh lemon juice

• 5 ml kosher salt

• 45 g chilled unsalted butter, diced

• 4 large egg whites

• 150 g caster sugar

• 2.5 ml kosher salt

• 1.25 ml cream of tartar

How to make Lemon meringue pie

1. Whisk together the sugar and cornflour in a large saucepan until well combined.  Add the eggs and egg yolks, then whisk vigorously, ensuring you reach the corners of the pan, until the mixture is smooth and pale.  Whisk in the lemon zest, lemon juice, salt, and 375 ml of water.

2. Place the saucepan over medium heat and bring the mixture to a simmer, whisking often and making sure to reach the corners of the pan, for 8–10 minutes, until bubbling and thickened.  Reduce the heat and continue to simmer, whisking constantly, for a further 3 minutes.  Let the filling cool for 5 minutes, whisking every minute.

3. Add the butter to the filling and whisk until melted and fully incorporated.  Scrape the filling into the pie crust and smooth the surface.  Chill in the fridge until cold and set, for at least 2 hours or up to 3 days.

4. Combine the egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl.  Set the bowl over a large saucepan filled with 2.5 cm of simmering water, ensuring the bowl does not touch the water.  Heat the mixture, stirring constantly, until the sugar is dissolved and the mixture is warm to the touch, approximately 4 minutes.

5. Fit the bowl onto the mixer with the whisk attachment (or use an electric mixer) and beat on medium-high speed until the meringue has more than tripled in volume and medium peaks form, about 4 minutes.

6. Transfer the meringue to a piping bag fitted with a large round nozzle (a resealable plastic bag will work as well—just snip off a corner after filling).  Pipe the meringue over the filling and toast with a kitchen torch or under the grill until golden.

7. Do Ahead: The pie (without meringue) can be made 2 days in advance.  Keep it chilled in the fridge.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.