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Lemon Meringue Pie

60 mins Cook
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A sweet memory and recipe from Gem Brand Ambassador, Sarah Butler:

This recipe holds such a special place in my heart. It was the very first bake I ever shared on my Instagram page, and little did I know back then that it would be the beginning of something I would grow to love so much. What started as one simple bake has turned into a beautiful passion for cooking, creating memories in the kitchen, and sharing a little piece of my world with others.
Making this recipe for my family and friends brings me so much happiness. There’s something so special about homemade baking, the love that goes into it, the memories it creates, and the joy of sharing something made with your own hands.
I wanted to share this recipe with you all so you can make it in your own kitchens, share it with the people you love, and hopefully create some beautiful memories of your own. Sometimes, the simplest recipes hold the most special memories.

Share your treasured family recipe FOR YOUR CHANCE tO win a €1,000 Irish Hotels Voucher, plus monthly prizes.

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Lemon Meringue Pie

Lemon Meringue Pie

katrina
prep time
30 mins
cooking time
60 mins
servings
6
total time
1hr 30 mins

Equipment

  • 23 cm (9-inch) tart tin or pie dish

  • Mixing bowls

  • Electric hand mixer or whisk

  • Medium saucepan

  • Wooden spoon

  • Silicone spatula

  • Rolling pin

  • Digital kitchen scales

  • Measuring spoons

  • Lemon zester

  • Citrus juicer

  • Sieve

  • Fork

  • Baking paper

  • Baking beans or uncooked rice

  • Wire cooling rack

  • Oven

  • Pastry brush (optional)

  • Sharp knife

Ingredients

  • For the Sweet Pastry Base:

  • 200 g Gem plain flour

  • 100g butter

  • 1 egg yolk

  • 50 g Gem caster sugar

  • 2 to 3 tbsp cold water

  • Or Alternatively:

  • 1 sheet of ready made shortcrust pastry

  • For the Lemon Filling:

  • 4 eggs

  • 2 egg yolks

  • Zest of 2 lemons

  • Juice of 2 lemons

  • 110 g butter

  • 200 g Gem caster sugar

  • For the Meringue Topping:

  • 3 egg whites

  • 170 g Gem caster sugar

  • 1 tsp Gem cornflour

Instructions

1

For the Sweet Pastry

Mix the flour, butter and caster sugar in a bowl.
Add the egg yolk and mix until combined.
Gradually add the cold water, a little at a time, until a dough forms.
Gently bring the dough together, wrap and chill in the fridge for 20 to 30 minutes.
Roll out on a lightly floured surface and use to line your tart tin.
2

To Blind Bake the Pastry

Preheat the oven to 180°C conventional or 160°C fan.
Roll out the pastry and line a tart tin, gently pressing it into the corners.
Trim the edges, leaving a slight overhang, and chill in the fridge for 20 minutes.
Prick the base all over with a fork.
Line with baking paper and fill with baking beans or uncooked rice.
Bake for 15 minutes.
Remove the paper and baking beans, then bake for another 5 to 10 minutes until the base is dry and lightly golden.
Trim the edges if needed and leave to cool slightly.
3

For the Lemon Filling

Place the lemon zest, lemon juice, butter and caster sugar in a saucepan.
Heat gently until the butter melts and the mixture just begins to simmer.
In a separate bowl, whisk together the 4 eggs and 2 egg yolks.
Slowly pour the warm lemon mixture into the eggs, whisking continuously.
Return everything to the saucepan and cook over medium low heat, stirring constantly.
Continue cooking until the mixture thickens enough to coat the back of a spoon. This may take around 5 to 10 minutes.
Pour the lemon filling into the pastry case and smooth the surface.
4

For the Meringue Topping

Preheat the oven to 180°C conventional or 160°C fan.
Whisk the egg whites in a clean, grease free bowl until soft peaks form.
Gradually add the caster sugar, whisking continuously until the mixture is thick, glossy and forms stiff peaks.
Gently fold in the cornflour.
Spoon the meringue over the lemon filling, spreading it right to the edges of the pastry to seal.
5

Bake the Pie

Bake for 15 to 20 minutes, until the meringue is lightly golden.
Remove from the oven and allow the pie to cool.
Leave to set before slicing for the neatest pieces.

Notes

Chilling the pastry helps prevent shrinkage and keeps the edges neat.
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