Lemon Meringue Pie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    725
based on 28 ratings

A classic dessert, well loved by many, this recipe is worth taking some time over. This recipe consists of a sweet pastry tart case filled with a set lemon filling topped with Italian meringue. The Italian meringue is quick to make using the Italian meringue preset and you can finish it with a blow torch, or place under a hot grill until golden.

recipe updated May 1, 2025

Ingredients

  • Butter icon
    Butter
    125 g
  • Egg icon
    Egg
    1
  • Egg icon
    Egg
    1
  • Lemon icon
    Lemon
    5
  • Lemon juice icon
    Lemon juice
    230 ml
  • Water icon
    Water
    330 g
  • Unsalted butter icon
    Unsalted butter
    80 g
  • Egg white icon
    Egg white
    240 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Salt icon
    Salt
    5 g
  • Icing sugar icon
    Icing sugar
    125 g
  • Caster sugar icon
    Caster sugar
    820 g
  • Cornstarch icon
    Cornstarch
    80 g
  • Salt icon
    Salt
    ¼ teaspoon
  • Egg yolk icon
    Egg yolk
    130 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Tart tin - round 25cm (10")
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Work surface

Step preview

  1. Grease a clean tart tin
  2. Attach the K-Beater
  3. Add butter, all purpose flour, salt and icing sugar to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 2 min, Speed 2
  6. Then add egg to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted - 1 min, Speed 2
  8. Transfer dough to work surface
  9. Knead until mixture comes together
  10. Wrap with plastic wrap
  11. Chill in fridge - 30 min
  12. Transfer pastry to work surface
  13. Roll out
  14. Transfer pastry to tart tin
  15. Line the tart tin with the pastry and prick the base with a fork
  16. Chill in fridge - 20 min
  17. Pre-heat oven - 180°C
  18. Remove the tart tin from the fridge
  19. Line with parchment paper
  20. Fill with baking beans
  21. Bake - 15 min, 180°C
  22. Remove the parchment paper and baking beans
  23. Bake - 10 min, 180°C
  24. Reduce the oven temperature to 160ºC
  25. Brush with egg
  26. Bake - 10 min, 160°C
  27. Remove from oven and let cool
  28. Clean Cooking Chef bowl
  29. Attach the Whisk
  30. Add caster sugar, cornstarch, salt, lemon, lemon juice and water to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted - 20 sec, Speed 3
  32. Cook with splashguard fitted - 8 min, 110°C, Speed 1
  33. Cook with splashguard fitted - 1 min, 120°C, Speed 2
  34. Heat with splashguard fitted - 2 min, 85°C, Speed 3
  35. Add egg yolk to the Cooking Chef XL Bowl gradually while machine is running
  36. Mix with splashguard fitted - 2 min, Speed 3
  37. Heat with splashguard fitted - 2 min, 85°C, Speed 3
  38. Then add unsalted butter to the Cooking Chef XL Bowl
  39. Mix with splashguard fitted - 30 sec, Speed 2
  40. Pour mixture into tart tin
  41. Chill in fridge until set - 30 min
  42. Clean Cooking Chef bowl
  43. Attach the Whisk
  44. Add egg white and caster sugar to the Cooking Chef XL Bowl
  45. Heat with splashguard fitted - 4 min, 85°C, Speed 6
  46. Heat with splashguard fitted - 2 min, 60°C, Speed 6
  47. Transfer meringue to tart tin
  48. Use a spatula to create a decorative swirl effect
  49. Finish with a blow torch or place under a hot grill until light golden
  50. Serve
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