Easy Peasy Lemon Squeezy Pie

January 10, 2018

As I mentioned in my last post, My Ultimate Lemon Curd, I have a bit of a thing for citrus. This lemon meringue pie is the perfect manifestation! I have made this recipe as adaptable to your cupboards ingredients and your skills as is possible. I’m going to keep it short, just get baking and let me know what you think!



  • 130g plain flour, sifted*

  • ½ teaspoon salt*

  • 80g butter, chilled and diced*

  • 3-4 tablespoons cold water*

    ​*All the above ingredients can be skipped if you are either in a rush or don’t like making pastry, just buy a readymade pastry case or readymade shortcrust pastry and follow the instructions on the packaging.

  • 8 tablespoons lemon curd*

    *See the recipe for My Ultimate Lemon Curd here

  • 6 large eggs

  • 300g caster sugar




Preheat your oven to 190C.


To make the pastry case, sift the flour and salt into a bowl and add the diced, chilled butter. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. Add the cold water, tablespoon by tablespoon, mixing with your hand as you go until the dough comes together. You may not need to use all of the water, just use enough to bring the dough together. On a flat, lightly floured surface, roll the dough out to fit your pie dish, add it to the dish and prick it with a fork all over. Chill the pastry for 20 minutes, then bake (covered with ceramic beads, like these, if you have them) for 15 minutes, and uncovered for another 5.


Cool the pastry case, then spoon the lemon curd into the bottom. I tend to add a tablespoon or two more as I really love this curd, but it is up to your taste.


In a large bowl, whisk the 6 egg whites until they form stiff peaks (yes, you should be able to turn the bowl upside-down over your head!), then a tablespoon at a time, whisk in the sugar until the mixture is thick and glossy.


Either spoon or pipe the mix onto the lemon curd and bake in the pre-heated oven for 35-40 minutes until the top is lightly browned and the meringue is still soft in the middle. This pie is great hot or cold and should last for 2-3 days covered. Enjoy!




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London, UK



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