New year, new me, with a side of lemon meringue pie

So I’m a little late coming to the “new year” blog party but as with all good resolutions I’ve been throwing myself into a new running routine and get fit regime. So far so good!


It doesn’t of course mean that I haven’t been cooking or eating but I have been falling back on old faithfuls rather than trying anything too fanciful until an old craving for lemon meringue pie resurfaced. What’s the good of running if you can’t indulge in the odd treat after all?


Lemon meringue pie is one of my favourite childhood desserts but one that I rarely, if ever, make. It seems to
dip in and out of fashion but for me the combination of tart lemon with sweet meringue is just a classic.

The pain is having to make the 3 individual parts of base, lemon curd and meringue but here there are shortcuts. I prefer a biscuit base alla cheesecake to a pastry one which cuts out a lot of the preparation time and is equally delicious.

ingredients base: 150g biscuits (ginger/ oaty), 50g butter lemon curd: 1 tbsp cornflour, zest and juice of 2 lemons, 120g butter, 100g caster sugar, 2 egg yolks meringue:2 egg whites, 60g caster sugar

1. Crush the biscuits and mix with the butter (melted) and combine well.
2. Line the base of your pie dish (diameter 15cm ) and pack down with a spoon. Chill in the fridge whilst making the topping.
3. To make the lemon curd, mix the lemon juice with the cornflour in a mug.
4. In a small pan melt the butter and add in the lemon zest and sugar. Bring to the boil stirring continuously.
5. Whisk in the cornflour mix and keep stirring for another 1-2 minutes.
6. Take off the heat and whisk in the egg yolks. Return to a very low heat and stir until thickened.
7. Spoon onto the biscuit mix and spread evenly. Return to the fridge to cool before adding the meringue topping.



8. Whisk the egg whites in a clean bowl and once they’ve formed soft peaks add in the caster sugar a spoonful at a time whilst continuously whisking.
9. Spoon the meringue over the cooled lemon curd and then bake at c160C for 20-30 mins until slightly golden on top.
10. Serve either warm or chilled. The biscuit base is easier to cut once chilled but tastes equally delicious warm.



My other new year resolution is to get back to take proper photography and not relying on the iPhone but unfortunately you’ll have to wait a little longer to see some mouth watering pictures!

2 Responses to “New year, new me, with a side of lemon meringue pie”
  1. I am a fan of lemon curd also.I make it so we can have a little to go with our breakfast scones. Your dessert looks delicious.

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