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Lemon Meringue Pie

8 servings
Intermediate
40 minutes
Experience our tangy Lemon Meringue Pie. Treat yourself to a slice of this classic citrus paradise filling, nestled in a flaky crust.
This perfect balance of sweet and citrus flavours, is crowned with a beautifully golden meringue topping. Each bite is a heavenly delight.
Recipe Ingredients
How to Prepare
Tips
You lemon meringue pie should keep for up to 2 days stored in an airtight container.
Tips
Want to experiment more with pastries? Get inspired by our Dr. Oetker Pastry Recipes and find your favourite one today!
Tips
Follow our handy guides to learn all tips about Handling Pastry and Rolling pastry today!
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Recipe Ingredients

For the Pastry
175 gPlain Flour
25 gCaster Sugar
75 gUnsalted butter (cut into small cubes)
1Egg Yolk
For the Filling
4Medium Eggs
250 gCaster Sugar
100 gUnsalted butter
4Lemon Zest
4Lemon Juice
For the Meringue
4Dr. Oetker Free Range Egg White Powder Sachets (or 4 egg whites)
150 gCaster Sugar

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Picture - Dr. Oetker Free Range Egg White Powder Sachets (or 4 egg whites)
1

For the Pastry

Sift the flour into a bowl. Add the butter and rub into the flour until well blended and the mixture resembles fresh breadcrumbs. Stir in caster sugar.

2

Add the egg yolk and mix in. Bring together with your hands, pressing the ingredients together to make a ball. Turn on to the work surface and knead gently until smooth and well combined.

3

Preheat the oven to 200°C/400°F/Gas Mark 6. Thinly roll out the pastry on a lightly floured surface and use to line a 23cm (9inch) round, loose base tart tin, trimming off the excess around the edges. Line with greaseproof paper and fill with baking beans (or use dried beans reserved for the purpose).

4

Bake blind for 20 minutes. Remove the beans and paper and bake the pastry for a further 5 minutes.

5

For the Filling

Beat the eggs with 100ml water and pour into a saucepan. Add the sugar, lemon zest, lemon juice and butter. Heat gently, stirring, until the butter has melted and the sugar dissolved. Strain through a sieve into the pastry case and carefully transfer to the oven. Bake for about 20 minutes until the filling is lightly set. 

6

For the Meringue

Make up the Egg White Powder following the instructions on pack. Beat with a hand held electric whisk until softly peaking. Gradually beat in the sugar, a tablespoonful at a time, beating well between each addition until the meringue is thick and glossy.

7

Spread the meringue over the lemon filling, peaking it lightly with a palette knife. Return to the oven for a few minutes until the meringue peaks are golden. Watch very closely as the meringue with brown very quickly. Leave to cool before serving.

Tips

  • You lemon meringue pie should keep for up to 2 days stored in an airtight container.
  • Want to experiment more with pastries? Get inspired by our Dr. Oetker Pastry Recipes and find your favourite one today!
  • Follow our handy guides to learn all tips about Handling Pastry and Rolling pastry today!