Lemon Meringue Pie

A classic pudding that always goes down a storm!

lemon meringue pie recipe

Serves: 6


  • Short crust pastry – ready rolled
  • Juice and zest of 4 large lemons
  • 580ml cold water (or less, see method)
  • 6 tablespoons cornflour
  • 100g caster sugar
  • 4 egg yolks
  • 100g butter
  • 4 egg whites
  • 200g caster sugar


  • Firstly, set the oven function, temperature, and oven shelf. Set the function to “fanned” and the temperature initially to 180°. The oven shelves can be in any position inside the cavity.
  • Place a large baking tray onto the oven shelf. This will help the pastry crisp up and catch any sticky drips from the meringue or lemon filling.
  • Blind bake the pastry case: carefully unroll the pastry into a 20cm fluted flan tin and then prick the base all over with a fork. Line the case with baking paper and then add a layer of ceramic baking beans or use uncooked rice.
  • Place the tin onto the baking tray and cook for 15 minutes. After 15 minutes carefully remove the baking beans and the paper and place back into the oven for a further 5 mins.
  • Turn the oven down to 150.
  • In a large jug mix the 100g of sugar and the cornflour together with some of the lemon juice to form a paste.
  • Add any remining lemon juice to a jug and then measure the water into the jug so the total volume of liquid is 580ml (you may not need all the water stated in the ingredients).
  • Add the liquid to a pan and bring to the boil.
  • Whilst whisking continuously pour the boiled liquid onto the cornflour paste. Return the mixture back to the pan and cook, stirring continuously, for 1 min.
  • Add the butter, lemon zest and egg yolks and beat until smooth. Keep to one side until ready to assemble the pie.
  • Next make the meringue: add all of the egg whites to a clean metal or glass bowl and whisk until stiff peaks are formed. Now add the sugar roughly 50g at a time whisking well between each addition.
  • Now assemble the pie – pour the lemon filling into the pastry case and then carefully spoon the meringue on top and make little peaks as you go.
  • Cook for 40 to 45 min and then allow to cool.

Cooks notes

  • You can make your own pastry if you prefer
  • Keep an eye on the pie for the last 5 mins to ensure it doesn’t go too brown.

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

Recipes Tags