Lemon Meringue Pie

Location: Wolverhampton
Era: 1940 onwards


  • 1 shortcrust pastry case (shop bought or homemade)
  • 400g caster sugar
  • Pinch of salt
  • 350ml water
  • 8 tablespoons
  • cornflour
  • Half a cup of water
  • 4 egg yolks
  • 4 egg whites
  • 125ml lemon juice
  • The zest of one large lemon
  • 50g butter

Add ¾ of the sugar, salt, and the water to saucepan and put on a high to boil.

Mix the cornflour and some water to make a smooth paste then slowly whisk into the boiling mixture.

Boil until thick and clear then remove from the stove.

Whisk the egg yolks and lemon juice. Slowly fold the egg yolk mixture into the hot sugar mixture.

Bring the mixture back to the boil then remove and stir in the lemon zest and butter.

Allow the mixture to cool.

Now mix the egg whites and salt. Whisk until frothy and then gradually, while still whisking, add your remaining sugar, until you get stiff peaks that you can hold over your head without getting messy!

Add your lemon filling to the pastry case and cover with the meringue, using a spatula to create attractive peaks in the meringue mixture, you don’t want it to be smooth.

Bake in a 170c oven for about 15 minutes or until the peaks of the meringue are starting to turn a lovely golden brown.
Vivien Small