Lemon Meringue Pie

Method

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1. Make and chill the pastry, line a 23 cm tin, and blind bake at 190°C / 375°F for 20 minutes with beans, then 12 minutes without, until fully dry and golden.

   Mark done Start 20 min timer

2. For the filling, whisk the sugar, cornflour and salt in a saucepan, then whisk in the water until smooth.

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3. Cook over medium heat, whisking constantly, until it thickens and boils. Boil for a full minute.

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4. Whisk a ladleful of the hot mixture into the yolks to temper them, then return everything to the pan and cook 2 minutes more, whisking, until very thick.

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5. Off the heat, beat in the lemon juice, zest and butter. Pour into the baked shell and keep it hot.

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6. For the meringue, whisk the whites with the cream of tartar to soft peaks, then add the sugar a tablespoon at a time, whisking to stiff, glossy peaks. Whisk in the vanilla.

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7. Rub a little meringue between your fingers — if it feels gritty, keep whisking until the sugar has dissolved.

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8. Spoon the meringue onto the hot filling and spread it so it touches the pastry rim all the way around, sealing completely. Swirl into peaks.

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9. Bake at 175°C / 345°F for 18 to 20 minutes until the peaks are golden. Cool at room temperature for 3 hours, then chill 2 hours before slicing.

   Mark done Start 18 min timer

Chef’s Tips

• Meringue onto hot filling, sealed to the crust. Those two details prevent almost every meringue pie failure.
• Boil the cornflour filling for a full minute or it will not set and an enzyme in the yolks will thin it overnight.
• Cool at room temperature first. Straight into the fridge and the meringue sweats.

Pairing Suggestions

• A pot of tea
• Fresh raspberries alongside
• A glass of limoncello

Storage & Reheating

Best on the day it is made. It keeps 2 days refrigerated, though the meringue softens. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.