Easter Recipe - Lemon Meringue Pie

1st Apr 2017

This classic lemon meringue pie recipe will be a sure hit at any family dinner. It's bursting with fresh lemon taste and a sweet, creamy real meringue topping.


Sweet Pastry
375g butter
175g caster sugar
1 eggs
500 gm soft flour
Lemon Filling
1 can Sweetened Condensed Milk
3 egg yolks
2 tsp grated lemon zest
125ml lemon juice


3 eggs whites
110gm caster sugar


To the make the sweet pastry, cream the butter & sugar together and then add the eggs. Scrape down bowl, add flour, mix on speed 1 until just combined. Be careful not to over mix. Wrap the paste in cling film and rest in the fridge for 1 hour. While the pastry is in the fridge make up the filling and meringue.
To make the lemon filling, simply mix all the ingredients together.
To make the meringue, place the egg white into a mixing bowl and put on full speed. Once the whites have doubled in size, start adding the sugar a little at a time until it is all in. keep mixing until the meringue holds itself when you lift out the whisk.

To finish the pie

Roll out the pastry until it is 5mm thick, then place it in a buttered tin. Do no trim. Place in freezer for 1 hour. Pre-heat the oven to 190° and place the pastry straight from the freezer to the oven for 9 minutes. After 9 minutes take out of the oven and allow to cool for 10 minutes. Once cool, add the lemon filling and pipe the meringue on top. Place back in the oven at 180° for 25 minutes.

To taste Head Chef Alistair Craig's delicious dishes, book a table at Cambium here or call reservations on 01590 624467 for more information. 
Easter Recipe - Lemon Meringue Pie | Careys Manor Hotel
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