• Serves: 6-8
  • Prep Time: 25 minutes
  • Cooking Time: 45 minutes
  • Difficulty: medium

If you’ve over indulged a tad in the run up to Easter and eaten just a few too many chocolate eggs (which is totally acceptable by the way), you might be on the lookout for a slightly lighter alternative to bring to the dinner table for dessert. If so, look no further as this deliciously zesty lemon meringue pie is the perfect way to finish off a large Easter lunch!

Follow the video below for full instructions or scroll down for the ingredients and method.

 

here's what you'll need...

  • 500g pack of shortcrust pastry
  • 2 Lemons
  • 1 tablespoon of cornflour
  • 225g/8oz caster sugar
  • 3 eggs
  • 250ml/10fl.oz cold water
  • 15g/ ½ oz butter

tip

Has the Neff oven in the recipe caught your eye? Have a look at the whole range.

Email this article

You can choose to receive this article by email, or print the page now

set oven temp: 180C/gas mark 4

here's how it's done...

  • 1

    Preheat Oven at 220°C with a universal pan on level 1.

    Use the pastry to line 23cm flan tin ensuring no stretching and a good upright edge.

    Lemon Meringue Pie Step 1

     

  • 2

    Blend the cornflour with a small amount of cold water, the put the remaining water, 55g /2oz of sugar, zest of 2 lemons and the juice of 1 lemon and the butter in a saucepan and heat. Just before boiling, add in the cornflour and whisk until smooth, thick and glossy.

    Cool slightly and taste, add extra lemon juice if required.

    Lemon Meringue Pie Step 2

  • 3

    Separate the eggs and whisk the yolks into the lemon sauce. Whisk the egg whites until very stiff, then whisk in half the remaining sugar and fold in the last half.

    Lemon Meringue Pie Step 3

  • 4

    Pour the filling into the pastry case and pile the meringue mixture high on top, covering the filling completely.

    Turn down the oven to 160°C and place the lemon meringue pie onto the universal pan.

    Bake for 40-45 minutes until the meringue a pale golden colour.

    This method and function omits the need to cook this pie in 3 stages: blind baking the pastry, adding the filling and cooking on high, then cooking at a lower temp to crisp Meringue.

    Lemon Meringue Pie Step 4

  • 5

    I hope you enjoy our recipes this Easter and have fun trying them out for yourself!

    Lemon Meringue Pie Feature Image

 
Recommended by 1

By Jessica Berry on 30.03.15

Guest Contributor

Leave a Reply