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Lemon meringue
Photo: PDPhoto.org, Wikimedia Commons, Public domain (cropped)

Pastry · Recipe No. 1040

Lemon Meringue

Lemon Meringue made with caster sugar, egg yolk, butter and lemon. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Line a flan ring with sugar pastry, bake blind. (see short crust pastry recipe)

  2. Combine sugar, lemon juice, water and a dash of salt in a sauce pan and boil.

  3. Ad diluted cornflour and bring back to the boil stirring constantly - the mixture will thicken.

  4. Add the butter.

  5. Beat the egg yolks in a bowl - pour the mixture onto them stirring constantly.

  6. Pour into a the prebaked flan case.

  7. Pipe or spread the meringue over the top covering the lemon curd fully.

  8. Bake in a medium oven Gas Mark 4 350ºF, 180ºC for 15 minutes.

  9. Cool on a wire rack. Chill before serving.

Tip: tap a step to tick it off as you cook.

See also

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Lemon Meringue Pie” and the original recipe card.