Lemon Meringue



  • 200g Plain Flour
  • 50g Butter/Margarine
  • 50g White Cooking Fat/Lard
  • a little water
  • pinch of Salt


  • Rind and juice 2 small Lemons
  • 300ml Water
  • 150g Sugar
  • 15ml spoon Cornflour
  • Yolks of 2 Eggs


  • Whites of 2 Eggs
  • 100g Sugar, Caster


  1. Make the pastry by the rubbed in method or use a food processor
  2. Roll out the pastry and line a flan ring or place in a baking dish
  3. Bake blind for 15 mins at Gas 6 200C
  4. To make the filling; blend the cornflour with a little of the water then boil the rest with rind, juice and sugar. Pour onto the blended mix and stir to thicken. If it does not thicken heat for a few minutes, stirring all the time. Cool slightly and stir in thoroughly the egg yolks. Pour into the cooked pastry case.
  5. For the topping, whisk the whites thoroughly until stiff peaks, then whisk in half the sugar. Whisk in then fold in the rest
  6. Bake Gas Mark 4, 180C until very pale golden


A classic favourite - to save time you could use ready made pastry

To reduce the sugar content omit the topping and use half sugar for the filling

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