*Recipe* Lemon Meringue

This is probably a classic for most and is the perfect end to a weekend or for a pick me up cold after lunch during the week! In fact I don’t think there is a better classic British recipe that beats this lemon meringue?
I find this recipe fairly easy to follow and delicious, happy baking:


*Recipe* Lemon Meringue


  • Shortcrust Pastry -
  • 225g Plain Flour
  • 125g Butter
  • Pinch of salt
  • 3-4 tbs cold water
    Filing -
  • 3 tbs cornflour
  • 150 ml cold water
  • 2 large unwaxed lemons (if your lemons are small you will need approx. 5)
  • 75g Caster Sugar
  • 25g butter
  • 2 large egg yolks
    Meringue -
  • 2 large egg whites
  • 100g caster sugar


    How to make the pastry:
  • Sift the flour into the bowl with the inch of salt, then add the butter and rub into the flour with your fingers
  • Stir in 3-4 tbs of cold water with a knife until the mixture becomes to form a dough.
  • Knead on a lightly floured surface until smooth, then wrap in cling film and refrigerate for 30 minutes.
    Baking the pastry case:
  • Preaheat the oven to gas mark 5 (190 degrees)
  • Roll out the pastry on a lightly floured surface until its about 25cm in size
  • Line a flat tin with the pastry and chill for 15 minutes
  • Prick the base of the pastry with a fork and line with greaseproof paper and baking beans, bake for 15 minutes
  • Remove the greaseproof paper and beans and return to the oven for 5 minutes
  • Once the case is removed, reduce the oven to gas mark 2 (150 degrees)
    Making the lemon filling:
  • Mix the cornflower and water together in a saucepan
  • Grate the zest from the lemons (only use 2 lemons for the zest)
  • Squeeze the juice into a jug until you have approximately 1/4 pint of juice (this is where you may need more than 2 lemons if yours are small)
  • Add the lemon juice and zest to a saucepan and slowly bring to the boil, keep stirring with a spoon.
  • Simmer (still stirring) until the mixture thickens.
  • Remove from the heat and stir in the sugar and butter.
  • Let the mixture cool slightly then beat in the egg yolk.
  • Pour into the pastry case
  • At this point you can let the filling cool and add the meringue later.
  • Whisk the egg whites with an electric hand whisk (or food mixer if you have one!) until the hold stiff peaks
  • Add sugar slowly until it is thick and glossy.
  • Spoon over the lemon filling
  • Place on the top shelf of the oven and bake for 30-35 minutes until the meringue is crisp and golden.



Lemon Meringue

Lemon Meringue

Like I’ve said before I’m no pastry chef or baker, just a food lover and home cook. If I can bake this recipe then anyone can!

Happy baking & don’t forget if you have enjoyed this recipe you can check out our other great recipes here on the blog.



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