Pies & tarts · Original adaptation
Classic Lemon Meringue Pie Recipe
A crisp pastry shell filled with sharp lemon custard and topped with a tall, lightly browned meringue.
Inspired by The Great British Bake Off, Season 13, Episode 5
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Bake it at home
Classic Lemon Meringue Pie
- Prep
- 50 min
- Bake
- 42 min
- Total
- 1 hr 32 min
- Makes
- One 23 cm pie, serving 8
Ingredients
- 250 g plain flour
- 125 g unsalted butter, cold and cubed
- 40 g icing sugar
- 1 large egg yolk
- 4 tablespoons cornflour
- 175 g caster sugar, divided
- Finely grated zest and 150 ml juice from 3 to 4 lemons
- 250 ml water
- 4 large eggs, separated
- 40 g unsalted butter
Method
Rub the butter into the flour and icing sugar, add the egg yolk and enough cold water to form a dough, then chill for 30 minutes.
Roll into a 23 cm tart tin, chill again, and blind bake at 190 C, or 170 C fan, for 18 minutes. Remove the weights and bake for 6 minutes more.
Whisk cornflour with 75 g caster sugar, lemon zest, juice, and water. Cook until thick, remove from the heat, and beat in the four egg yolks and butter. Pour into the warm shell.
Whisk the egg whites to soft peaks, gradually add the remaining 100 g sugar, and beat to a glossy firm meringue. Spread over the hot filling, sealing it to the pastry edge.
Bake at 180 C, or 160 C fan, for 15 to 18 minutes until lightly browned. Cool fully before slicing.
Before you start
- This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.
- Adding the meringue while the filling is hot helps the layers bond and reduces weeping.
From the episode
Desserts
This adaptation starts from the episode's desserts brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
