Lemon meringue pie with crisp shortcrust
Sharp lemon curd filling under soft, toasted meringue peaks in a crisp pastry case.
- Time1 hr 45
- LevelHard
- Costabout £0.31 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Line a 23 cm tart tin with the pastry and prick the base. Blind bake with baking beans for 15 minutes, remove them and bake 8 minutes more.
23 min - 2
Mix the cornflour with a little cold water. Add 300 ml water, the lemon zest and juice, and 200 g of the sugar to a pan.
- 3
Stir in the cornflour paste and cook over a medium heat, whisking, until thick and glossy, about 4 minutes.
4 min - 4
Take off the heat and beat in the egg yolks and butter. Pour into the pastry case.
- 5
Turn the oven down to 160°C (140°C fan). Whisk the egg whites to stiff peaks, then add the 150 g sugar a spoonful at a time until glossy.
- 6
Pile the meringue on top, sealing it to the pastry edge. Make peaks with a spoon.
- 7
Bake for 25 minutes until golden and crisp on the outside. Cool before slicing.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.