Lemon meringue pie | Egg Recipes - British Lion Eggs
Lemon meringue pie recipe using British Lion Eggs. Serves 8, prep 30 mins, cook 45 mins. Perfectly tangy lemon filling and fluffy meringue on flaky pastry.
Ingredients
- For the pastry
- 200g plain flour, plus extra for rolling
- 2 tbsp caster sugar
- 100g cold butter, cubed
- Zest and juice of 1 lemon
- For the filling
- 2 ½ tbsp cornflour
- 100g caster sugar
- Finely grated zest and juice of 4 lemons (you need 150ml juice)
- 75g butter
- 4 British Lion egg yolks, plus 1 whole British Lion egg (all medium)
- For the meringue
- 4 British Lion egg whites
- 200g caster sugar
- ½ tbsp cornflour
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