Very Tasty Lemon Meringue Pie Recipe


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageCourse
Main IngredientInterest Group


 Plain flour6 Ounce
 Salt1 Pinch
 Butter3 1⁄2 Ounce
 Egg yolk1
 Cold water2 Tablespoon
 Corn flour1 Ounce (1 rounded tablespoon)
 Milk1⁄2 Pint
 Sugar1 Ounce (1 rounded tablespoon)
 Egg yolks2
 Lemon1 , grated rind and juiced
 Egg whites2
 Caster sugar4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 2339 Calories from Fat 908

% Daily Value*

Total Fat 103 g158.3%

Saturated Fat 60.4 g302.1%

Trans Fat 0 g

Cholesterol 792.6 mg

Sodium 486.1 mg20.3%

Total Carbohydrates 325 g108.3%

Dietary Fiber 7.1 g28.3%

Sugars 155.3 g

Protein 33 g65.8%

Vitamin A 67.8% Vitamin C 74.4%

Calcium 41.1% Iron 13.9%

*Based on a 2000 Calorie diet


1) Prepare the rich shortcrust pastry and chill.

2) Line the flan ring with the pastry and bake blind.
3) In a bowl, add cornflour and little milk and mix well.
4) In a saucepan, heat the remaining milk and pour into the corflour mix.
5) Heat the mix and boil for 3-4 minutes, stirring continuously till smooth.
6) Mix in the sugar and allow to cool.
7) Whisk in the egg yolks and the grated lemon rind and juice.
8) Transfer the mix into the pastry case and place in oven at 325°For Mark 3 for about 10 minutes.
9) For the meringue, beat the egg whites till stiff.
10) Mix in 2 teaspoons of the sugar to help set the whites.
11) Fold in the rest of the sugar gently.
12) Do not over stir the mix or the egg whites will collapse.
13) Pile the meringue on the top to cover the filling completely and sprinkle with caster sugar.
14) Bake the meringue at 275°F or Mark 1 for 10-15 minutes.
15) The topping of the meringue should be like marshmallow, firm yet soft enough and with a crisp top.

16) Lightly dust with sugar before serving.