Old-Fashioned Lemon Meringue Pie – Lavender and Lovage

Old-Fashioned Lemon Meringue Pie – From one of my late mother’s old BeRo cookbooks – and, simply the BEST lemon meringue pie recipe EVER!

Baking Heirloom Recipes with Be-Ro

An old fashioned recipe, from one of my late mother’s old BeRo cookbooks – and, simply the BEST lemon meringue pie recipe.

A crisp shortcrust pastry base, with tangy lemon filling and a gorgeous, light and airy pillowy meringue topping.

Nothing over the top – it’s not a huge pie, just a modest but delectable pie, with over 70 years of history behind it. Tried and tested.

Sometimes, less is more, even in the culinary world, and this is my favourite recipe for an old-fashioned and traditional lemon meringue pie.

I served this as part of my Sunday tea tray last week. It’s all gone now, but I’ve had a request to make it again soon.

The BeRo books suggested individual Lemon Meringe Tartlets in the older editions, and the recipe for a large pie didn’t appear until about the 1970’s.

My late mother never made the smaller tarts, it was always a large pie that was made, and usually for Easter, birthday parties or sunday tea.

My mother used the little Green’s packets of lemon pie filling sometimes. Usually when she had no lemons, although sometimes she’d add lemon zest and juice to the packet mix.

However, her favourite recipe was from one of her old BeRo books – the 38th edition, which was published in the 1980’s, which I now have in my collection.

She would always make her own shortcrust pastry, and the pie shell was baked blind, to give a crisper and less soggy pastry bottom.

I hope you love this recipe as much as we do, and if you make the recipe, please do let me know in the comments below – Happy Baking! Karen

Pin me for Later Baking

How to Bake a Pie Case Blind

• Roll the pastry out and line the prepared pie dish/flan tin.
• Place a circle of baking parchment on top of the pastry and fill with baking beans.
• Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
• Take out and carefully remove the baking beans and parchment.
• Return to the oven for a further 5 minutes.
• Remove and allow to cool slightly.

Using a Lemon Pie Filling Mixture

• For a quick method when you have no lemons, use a Green’s Lemon Pie Filling Mix, the instructions are on the box, and there are 2 packets in a box, each making 1 pie.
• If you have lemons but want the convenience of not weighing anything, use a Green’s Lemon Pie Filling Mix, and in place of water, add the lemon juice as well as grated lemon zest for a really zingy pie filling.
• You can buy the pie filling mixes in the supermarkets and here: Green’s Lemon Pie Filling Mix

More BeRo Recipes

Old-Fashioned Lemon Meringue Pie Recipe

Old-Fashioned Lemon Meringue Pie

Yield:
8

Prep Time:
45 minutes

Cook Time:
30 minutes

Total Time:
1 hour 15 minutes

An old fashioned recipe, from one of my late mother’s old BeRo cookbooks – and, simply the BEST lemon meringue pie recipe.

A crisp shortcrust pastry base, with tangy lemon filling and a gorgeous, light and airy pillowy meringue topping.

Nothing over the top – it’s not a huge pie, just a modest but delectable pie, with over 70 years of history behind it. Tried and tested.

Sometimes, less is more, even in the culinary world, and this is my favourite recipe for an old-fashioned and traditional lemon meringue pie.

I served this as part of my Sunday tea tray last week. It’s all gone now, but I’ve had a request to make it again soon.

The BeRo books suggested individual Lemon Meringe Tartlets in the older editions, and the recipe for a large pie didn’t appear until about the 1970’s.

My late mother never made the smaller tarts, it was always a large pie that was made, and usually for Easter, birthday parties or sunday tea.

My mother used the little Green’s packets of lemon pie filling sometimes. Usually when she had no lemons, although sometimes she’d add lemon zest and juice to the packet mix.

However, her favourite recipe was from one of her old BeRo books – the 38th edition, which was published in the 1980’s, which I now have in my collection.

She would always make her own shortcrust pastry, and the pie shell was baked blind, to give a crisper and less soggy pastry bottom.

I hope you love this recipe as much as we do, and if you make the recipe, please do let me know in the comments below – Happy Baking! Karen

Ingredients

• 115g (4ozs) shortcrust pastry
• Filling:
• 2 x large eggs, separated
• 225g (8ozs) caster sugar
• Juice and grated zest of 1 large lemon
• 150mls (1/4 pint) boiling water
• 30g (1oz) cornflour

Instructions

1. Line an 18cm (7″) flan tin or pie dish with the shortcrust pastry, and bake blind for 15 minutes – see notes below.
2. Beat the egg yolks with 110g (4ozs) of the sugar.
3. Add the lemon juice, grated zest and the boiling water to the egg yolk and sugar mixture.
4. Blend the cornflour with a little cold water, then add to the egg yolk mixture. Pour the mixture into a saucepan and bring it to the boil, stirring all the time.
5. Pour the lemon pie filling into the baked pastry case.
6. Whisk the egg whites until stiff, then gradually beat in the remaining sugar until you have a stiff, glossy meringue mixture that holds its shape.
7. Pre-heat the oven to 150C/300F/Gas mark 2.
8. Spoon the meringue over the lemon pie filling, swirling it to make peaks, then bake until the meringue is crisp and a pale golden brown, for 25 to 30 minutes.
9. Remove from the oven, allow to cool, and serve cut into wedge at room temperature.

Notes

How to Bake Blind:

Roll the pastry out and line the prepared pie dish/flan tin.

Place a circle of baking parchment on top of the pastry and fill with baking beans.

Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.

Take out and carefully remove the baking beans and parchment.

Return to the oven for a further 5 minutes.

Remove and allow to cool slightly.

Using a Lemon Pie Filling Mixture:

For a quick method when you have no lemons, use a Green’s Lemon Pie Filling Mix, the instructions are on the box, and there are 2 packets in a box, each making 1 pie.

If you have lemons but want the convenience of not weighing anything, use a Green’s Lemon Pie Filling Mix, and in place of water, add the lemon juice as well as grated lemon zest for a really zingy pie filling.

You can buy the pie filling mixes in the supermarkets and here: Green’s Lemon Pie Filling Mix

Nutrition Information

Yield 8

Serving Size 1

Amount Per Serving

Calories 76Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 52mgSodium 73mgCarbohydrates 10gFiber 1gSugar 6gProtein 2g