Lemon Meringue Pie

Yield: 6

Prep Time: 30 Minutes - 1 Hour

Total Time: 1- 2 Hours



275g Plain flour

100g Icing sugar

100g Butter (Cubed and chilled

2 Eggs

2 Tsp. Fresh Thyme leaves

Lemon Curd

4 Lemons

200g Caster sugar

100g Butter

3 Eggs

1 Egg yolk

Italian Meringue

225g Caster sugar

100ml Water

4 Egg Whites

Blue food dye

Blueberry compote

175g Blueberries

20g Caster sugar

½ Lemon


Lemon zest



All Components can be set aside/refrigerated until use however I would make use of the pastry as soon as it has cooled.

Lemon curd:

Put the lemon zest, juice, sugar, and butter into a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

Lightly whisk the eggs and egg yolk and add them to the lemon mixture of the heat whisking the whole time. Whisk until all of the ingredients are well combined, then put back on the heat and leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. (Straining is optional and refrigerate when completely cooled)

Italian Meringue:

Using a kitchen aid begin beating your egg whites until they form stiff peaks (standing up straight when the whisk is turned upside down)

Next prepare your sugar syrup by mixing your sugar with the water and stirring over a medium heat. Using a pastry brush dip in some water and brush any sugar from the sides of the pan down to melt. (Prevents the syrup crystalizing). When all is dissolved, quickly bring to 120 degrees.

As soon as temperature is reached, pour onto the egg whites in a thin steady stream whilst whisking. Do not pour onto the whisk s it will get stuck and splash.

When all the syrup is added, continue whisking until cooled. It should have a shiny and stiff appearance. Allow cooling completely before use. (Can be stored in the fridge for 2 days covered with cling film.)

Thyme Sweet Pastry:

Place the flour, icing sugar and cubed chilled butter into a bowl. Rub the mix between your fingers until a breadcrumb consistency and add the thyme leaves. Making a well in the flour mix, add a beaten egg then using a knife, cut through the mixture to create a dough (Add water if needed).

Tip the dough onto a floured surface, lightly knead to bring it together and shape into a ball, wrap in cling film and refrigerate for no less than 30 minutes.

Next line you tin, remove your pastry from the fridge and roll out into a lightly floured surface until a 2mm depth, place over the tin, making sure to gently press into the fluted sides. (If it tears, use excess pastry to patch it up!).

Next you will be baking your pastry blind which means pricking the base of your pastry dish with a fork, scrunching up a piece of baking parchment, unwrapping it and placing it over your pastry. Weigh this down with baking beans or rice, and place onto a heated baking tray and bake for 11 minutes. At which point you will be able to take you pastry out of the oven, trim the edges, and place back in the oven for another 4 minutes until golden.

Garnish with Blueberries and Lemon Zest