Lemon Meringue Pie — British lemon meringue pie

i. Origin & history

Lemon meringue pie emerged in 19th-century European baking, perfected in mid-20th-century Britain and America. The contrast of sharp lemon and sweet meringue is the whole point.

ii. Ingredients

Makes 10 servings · scroll the side panel to adjust

• 1 sweet shortcrust pastry, blind-baked in a 23 cm tin
• Zest and juice of 4 lemons
• 60 g cornstarch
• 250 ml water
• 200 g caster sugar
• 4 egg yolks
• 60 g unsalted butter
• Pinch salt
• 4 egg whites
• 200 g caster sugar
• Pinch salt
• 1 tsp lemon juice

iii. Method

1. Make curd: whisk lemon zest, juice, cornstarch, water, sugar and yolks in a pan. Cook over medium heat, whisking, until very thick. Stir in butter and salt. Pour into the cooled tart shell.
2. Make meringue: whip whites with salt and lemon juice; add sugar gradually; whip to stiff glossy peaks.
3. Pile meringue onto the warm curd, covering completely to the edges of the pastry. Make decorative peaks with the back of a spoon.
4. Bake at 200 °C for 10-12 min until meringue tips are golden. Cool fully before slicing.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Lime meringue pie uses lime. Italian-meringue version uses cooked-sugar meringue. Mini lemon meringue tarts are individual.

vii. More from British & Irish

• Treacle Tart — golden-syrup tart
• Queen of Puddings — bread-jam-meringue
• Bakewell Tart — almond and jam tart
• Apple Pie — British apple pie
• Tangerine Tart — tangerine curd tart
• Meringue Kisses — small piped meringues