ESB Sunday Puddings : No. 1 : Lemon Meringue Pie

Hello everyone!

I hope you have enjoyed my series of blog posts about France.

Now I’m moving on to a new series of scribblings about my favourite Sunday puddings. For me, Sunday is the perfect day to try a new pudding as you have time and space to enjoy baking without any interruptions. It has the added bonus of also feeling relaxed enough to relish eating it.

A steadfast family favourite is Lemon Meringue Pie which in my opinion is the perfect combination of flavours and textures and is just all round delicious!

To accompany the recipe, have a listen to one of my favourite songs from the brilliant composing and performing duo, Flanders and Swann, A Song of the Weather. Even if the weather is awful and makes you want to hibernate from the world outside, this pudding will bring a little sunshine to your day!

Here is the recipe….



For the biscuit base

6 oz (175g) digestive biscuits

3 oz (75g) salted butter

For the filling

1 large unwaxed lemon

2 – 3 tablespoons caster sugar

2 level tablespoons cornflour

3 medium eggs

1/2 oz (12.5g) butter

6 oz  (175g) caster sugar

How to make the bake

  1. Make the biscuit base. Melt the butter in a small saucepan and while it is melting, crush the biscuit to a rough rubble in a sandwich bag with a rolling pin. When the butter has melted, add the biscuits to the butter and stir with a wooden spoon to coat and combine. Then, dump out the mixture into a circular fluted ceramic flan dish and press flat with the back of a wooden spoon. Leave to chill for half an hour while you make the filling.
  2. To make the lemon filling, zest the lemon and place in a small saucepan. Add in the 2 -3 tablespoons of caster sugar and 1/2 pint (285ml) of tap water and bring the syrup to the boil, to infuse with the flavour of the lemon zest and dissolve the sugar.
  3. While the syrup is coming to the boil, juice the lemon into a small bowl and whisk in the cornflour with a fork to make a runny white mixture with no lumps. When the syrup has come to the boil, take off the heat and whisk the cornflour mix into the syrup and mix like mad till it has thickened and it looks smooth and slightly opaque. Then add the butter and allow it to melt.
  4. Separate the eggs into two separate bowls and one by one, add the egg yolks to the lemon mix and stir well till it is all combined. Take the base out of the fridge and pour the filling on top. Smooth out and distribute as evenly as you can before leaving to set for ten minutes.
  5. Preheat the oven to 180’C. To make the meringue part of the pie, whisk the remaining egg whites. Whisk till it is in stiff peaks and then slowly add the 6 oz of sugar, minus a tablespoon to sprinkle on at the end, till you have a shiny white cloud of meringue. Pile on top of the filling and make it stand in a few peaks with the top of your whisk and sprinkle with the reserved sugar before putting in the oven for half an hour at 180’C or until the top is a beautiful golden and crunchy if you tap with a knife.
  6. Take out of the oven and leave for a couple of minutes before serving large slabs to your guests or keep it all to yourself!

I hope you enjoyed this recipe. Let me know if you decide to bake it on Instagram or Twitter with #esbpuddings. I’d love to see how you get on!

See you next time for another blog post but in the meantime,

Happy Baking!

English Singing Baker x


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