Glynne’S Lemon Meringue Pie

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Servings: 1 Difficulty: Advanced
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A bright and zesty classic with a buttery crust, tangy lemon curd, and fluffy torched meringue topping.
Glynne's Lemon Meringue Pie recipe image
Glynne's Lemon Meringue Pie recipe image
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Glynne’S Lemon Meringue Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1219.0

Description

This homemade Lemon Meringue Pie offers a perfect balance of sweet and sour flavors, encased in a crisp, golden pastry crust. The filling is rich and tangy, made with fresh lemon juice and zest, while the light, airy meringue topping adds a delicate sweetness that browns beautifully in the oven. Its a comforting dessert that feels elegant enough for holiday gatherings yet simple enough for a weekend treat. Serve it warm or chilled to enjoy the contrasting textures of the crunchy base, smooth curd, and pillowy meringue. A timeless favorite that brings a burst of citrus brightness to any table.

Ingredients

Directions

  1. Preheat the oven to 200C (400F).
  2. In a large bowl, rub the margarine into the self-raising flour until the mixture resembles fine breadcrumbs.
  3. Stir in the grated orange rind and 2 oz of caster sugar.
  4. Add the beaten egg and mix well, then add water a tablespoon at a time until the dough forms a cohesive ball.
  5. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  6. While the dough chills, combine the lemon juice and rind with water in a jug to make just under half a pint total.
  7. In a small cup, mix the cornflour with a couple of tablespoons of the lemon mixture until smooth.
  8. Pour the cornflour slurry and the remaining lemon mixture into a saucepan.
  9. Heat over medium heat, stirring continuously, until the mixture thickens significantly and the raw cornflour taste is cooked out.
  10. Remove from heat and allow the lemon curd to cool, stirring occasionally.
  11. Roll out the chilled pastry on a floured surface and line an 8-inch pie dish, pricking the base with a fork.
  12. Line the pastry with foil and baking beans, then blind bake for 15 minutes until golden.
  13. Reduce oven temperature to 180C (350F). Remove the pie shell and discard the beans and foil.
  14. Stir the egg yolks and 2 oz of caster sugar into the cooled lemon curd until smooth.
  15. Pour the lemon filling into the baked pastry case.
  16. In a clean bowl, whisk the egg whites with 1 tablespoon of sugar until they form soft peaks.
  17. Gradually fold in the remaining sugar and continue whisking until stiff peaks form.
  18. Pile the meringue onto the lemon filling, ensuring it covers the edges to seal the pie.
  19. Bake for 10-15 minutes until the meringue is nicely browned.
  20. Serve warm or cold.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1219.0kcal
% Daily Value *
Total Fat 70.0g108%
Saturated Fat 22.2g111%
Cholesterol 0.0mg0%
Sodium 1051.0mg44%
Total Carbohydrate 158.9g53%
Dietary Fiber 7.4g30%
Sugars 148.1g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe mentions the dough makes enough for two bases. You can freeze the second ball of dough for another tart or pie later.

For variation, you can substitute the lemon filling with orange juice and zest for an Orange Meringue Pie.

Ensure the egg whites are completely free of yolk for the meringue to whip properly.

Keywords: lemon, meringue, pie, dessert, citrus, baking, pastry, curd, sweet, flour, sugar, eggs, homemade, classic, comfort food
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