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Servings 6
Calories 489 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

  • 1 tbsp heaped cornflour, may need an extra ½ tbsp
  • 4 large lemons, juice and finely grated zest
  • 150 ml cold water or lemon barley water
  • 150 g caster sugar
  • 4 medium egg yolks

Meringue

  • 4 medium egg whites
  • 1 pinch cream of tartar
  • 100 g caster sugar
  • 100 g sieved icing sugar
  • granulated sugar, for sprinkling

Instructions
 

  • Preheat the oven to 220 C, gas 7.
  • Mix the cornflour, lemon juice, zest, lemon barley water together, add the sugar, place over low heat and cook until thickened and just simmered.
  • Remove from the heat, leave to stand for 1 minute and stir in the egg yolks quickly.
  • Pour into the flan ring and leave to set.
  • Meanwhile, make the meringue, place the egg whites into a mixing bowl and add the cream of tartar.
  • Whisk on a medium speed until thick and foamy, add the caster sugar turn up the speed to ¾ strength and whisk until shiny and thick. Do not over whip.
  • Finally, fold in the icing sugar carefully.
  • Pipe onto the set lemon mixture, dust with a little granulated sugar and pop into the oven to brown.
  • This should take about 4-5 minutes.
  • Cool and cut into large wedges, serve with thick double cream.
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Nutrition Facts
Classic Lemon Meringue Pie
Amount per Serving
Calories
489
% Daily Value*
Fat
 
15.2
g
23
%
Saturated Fat
 
5.5
g
34
%
Cholesterol
 
218
mg
73
%
Sodium
 
241
mg
10
%
Carbohydrates
 
81
g
27
%
Fiber
 
1
g
4
%
Sugar
 
58
g
64
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lemon
Course Dessert, Egg, Pies / Flans / Tarts
Cuisine Autumn, British, ITV This Morning, Spring, Summer, Winter
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