Sophie Conran’s Lemon Meringue Pie Recipe

Desserts can often be a little heavy and when dining Alfresco it's nice to keep it light and sometimes fluffy, just like meringue! That's why Sophie Conran's homemade lemon meringue pie is the perfect dessert for entertaining guests.

250g sweet shortcrust pastry

250g sweet shortcrust pastry

4 egg yolks, lightly beaten
45g cornflour
1 tbs cold water
Juice and zest of 2 large organic lemons
300ml boiling water
90g caster sugar

4 medium egg whites
250g caster sugar

Step 1: Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry and line a 22cm (9in) non-stick loose base tin with the pastry. Prick and blind bake for 15 minutes. Remove the pastry case from the oven and increase the oven temperature to 220°C (425°F/Gas 7).

Step 2: Remove the baking beans from the pastry case and brush the pastry with the beaten egg yolk. Set aside.

Step 3: Mix together the cornflour, cold water, lemon juice and zest. Stir in the boiling water until it is smooth and transfer the mixture into a pan.

Step 4: Simmer the lemon juice mixture over a medium heat until thick - about 3 to 4 minutes. Take off the heat and set aside.

Step 5: Beat together the sugar and egg yolks with an electric whisk until pale and creamy. Then, whilst beating, slowly pour in the lemon mixture until thoroughly mixed. Pour into the tart case and allow to cool and set.

Step 6: Using an electric whisk, whisk the egg whites until they form peaks. Continue whisking, slowly pouring in the sugar, until combined. Don’t go too fast or the meringue will collapse - the slower the better. Once all the sugar is mixed in, use a palette knife or spatula, to spread the meringue over the top of the tart, then bake for 15 minutes.

Step 7: Serve with fresh cream and a few raspberries.