Recipes
Simple lemon meringue pie
If there’s any left over, cover it or put it in a plastic container and store in the the fridge for up to two days.
If there’s any left over, cover it or put it in a plastic container and store in the the fridge for up to two days.
(8 votes)
Cook: 2 Hours
Serves: 8
Price: 40p per serving
Nutritional Information
Each 149g serving contains
Energy
1947kj
465kcal
1947kj
465kcal
23%
Fat
14g
14g
Med
20%
20%
Saturates
4.3g
4.3g
Med
21%
21%
Sugars
54g
54g
High
60%
60%
Salt
0.52g
0.52g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1307kj/312kcal
Typical energy values per 100g:
1307kj/312kcal
Ingredients
300g Asda Ready-to-Roll Shortcrust Pastry
Flour, for rolling out
4 level tbsp cornflour
425g caster sugar
2 unwaxed lemons, zest of
4 large eggs, separated
150ml lemon juice
Method
1
Pre-heat the oven to 200C/ 180C Fan/Gas 6. Roll out the pastry and use it to line a 20cm flan tin. Prick the base, lay a sheet of foil on the pastry and weigh down with rice or dried beans. Bake for 10 minutes, remove the foil and return to the oven for 5 minutes. Reduce the oven to 180C/160C/Gas 4.
2
Put the cornflour, 225g sugar and the zest in a pan. Gradually stir in 250ml water until smooth and blended. Heat until boiling, stirring all the time until it’s clear and thick. Remove from the heat and set aside for 15 minutes.
3
Lightly beat the egg yolks and slowly pour into the cornflour mixture, whisking all the time. Whisk in the lemon juice and then pour into the flan case. Cook in the oven for 15 minutes.
4
Whisk the egg whites until stiff. Whisk in the remaining sugar, 1 tbsp at a time, whisking until stiff again after each addition. Spoon on to the lemon filling, starting at the outside edge, making sure it covers the lemon filling completely. Bake for 20-25 minutes.
5
Leave until completely cold before cutting.
6