Hairy Bikers Lemon Meringue Pie Recipe

This Hairy Bikers Lemon Meringue Pie Recipe is a zesty and silky-smooth dessert, which uses fresh lemons and a glossy meringue topping. It’s a classic, foolproof recipe, ready in about 2 hours plus chilling time.

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Hairy Bikers Lemon Meringue Pie Ingredients

For the Pastry:

• 200g plain flour
• 1 tsp caster sugar
• 125g cold butter, cubed
• 1 medium egg, beaten

For the Lemon Filling:

• 50g cornflour
• 350ml cold water
• 200g caster sugar
• Juice and zest of 4 lemons
• 1 medium egg plus 3 medium egg yolks

For the Meringue Topping:

• 3 medium egg whites
• 175g caster sugar
• ½ tsp vanilla extract

How To Make Hairy Bikers Lemon Meringue Pie

1. Prepare the pastry: Preheat oven to 400°F (200°C). In a food processor, pulse flour, sugar, and butter until breadcrumb-like. Add beaten egg gradually to form dough. Roll out and line a 20cm flan tin. Prick the base and chill for 30 minutes.
2. Bake the crust: Place on a tray, line with baking paper, and fill with baking beans. Bake for 15 minutes. Remove beans and paper, bake 3-4 minutes more. Lower oven to 300°F (150°C).
3. Make the lemon filling: Mix cornflour with a little water to make a paste. In a saucepan, combine remaining water, sugar, lemon zest, and juice. Heat gently, then boil. Add cornflour paste and cook 3 minutes until thick and glossy. Cool for 5 minutes.
4. Finish the filling: Whisk the egg and yolks together, then whisk into the cooled lemon mix. Let cool for 25 minutes.
5. Whip the meringue: Whisk egg whites until stiff. Add half the sugar gradually while whisking. Add vanilla, then remaining sugar until stiff and glossy.
6. Assemble and bake: Pour lemon filling into crust. Spoon meringue on top, sealing edges. Bake for 25 minutes until set and lightly golden.
7. Cool completely: Let pie cool fully on a wire rack before serving to allow filling to set.

Recipe Tips

• How to avoid soggy pastry:
  Be sure to blind bake the crust fully and let it dry out before adding the filling.
• Can I use bottled lemon juice?
  Fresh lemon juice is best for bright flavor, but bottled works in a pinch.
• Why is my meringue weeping?
  Make sure the meringue seals the edges and is baked long enough to set.
• How to store leftovers:
  Store in the fridge, uncovered or loosely tented, to keep the meringue from sweating.
• Can I make components ahead?
  The pastry can be baked a day ahead; assemble and bake the full pie the day you serve it.

What To Serve With Lemon Meringue Pie

This sweet and tangy pie pairs well with light, simple extras:

• A scoop of vanilla ice cream
• Whipped cream
• Fresh berries
• A cup of black tea or espresso
• Lemon zest curls for garnish

How To Store Lemon Meringue Pie

Refrigerate:
Store in the fridge for up to 2 days. Keep loosely covered with foil or parchment.

Freeze:
Not recommended, as meringue does not freeze well and may separate when thawed.

Lemon Meringue Pie Nutrition Facts

• Calories: 321 kcal
• Total Fat: 14g
• Saturated Fat: 7.5g
• Cholesterol: 102mg
• Sodium: 242mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a store-bought crust?
Yes, a pre-baked crust saves time and works well with this filling.

Why did my filling not set?
Make sure to cook the cornflour mixture fully and allow enough cooling time.

How do I know the meringue is done?
It should be lightly golden and feel firm to the touch.

Can I use a hand whisk for the meringue?
It’s possible but will take longer. An electric mixer is recommended.

What size pie dish should I use?
A 20cm (8-inch) fluted flan tin is ideal for this recipe.

Try More Recipes:

• Hairy Bikers Leek And Potato Soup With Milk Recipe
• Hairy Bikers Lamb Shanks Recipe
• Hairy Bikers Lamb Hotpot Recipe