Lemon Meringue Pie

Summary

Servings
8

Time Needed

Prep

cooking

Ingredients
15

Difficulty
Medium

Ingredients

  • Pastry
  • 1.5 cups
    Flour
    sifted
  • 1 tbsp
    Caster Sugar
  • 125g
    Butter
    chopped
  • 1
    Egg Yolk
  • 1 tbsp
    Water
    cold
  • Filling and Meringue
  • 1/2 cup
    Caster Sugar
  • 1/3 cup
    cornflour
  • 1 cup
    Water
  • 1/2 cup
    lemon juice
  • 3
    eggs
    separated
  • 1 tbsp
    Butter
  • 1/2 cup
    Caster Sugar
    (extra)
  • 2
    lemon
    Zest only

Nutrition Information

Qty per
116g serve
Qty per
100g
Energy 1513cal 1301cal
protein 12g 10.3g
Fat (total) 7.8g 6.7g
– saturated 3.44g 2.96g
Carbohydrate 55g 47g
– sugars 1.87g 1.61g
Dietary Fiber 8.2g 7.1g
Sodium 58mg 50mg

Nutritional information does not include the following ingredients: Water, Water

Please Note – Nutritional information is provided as a guide only and may not be accurate.

I put off making Lemon Meringue Pie for years because I thought they were hard work, but they are really easy.

You do need to be patient though, as they take a bit of time. They always go down a treat for guests!

This is my go-to recipe now when I need to impress guests or take something special to a celebration. I could honestly sit down and eat the entire pie myself in one go.

Lemon Meringue Pie

method

  1. Mix the flour and caster sugar.

  2. Rub in the butter until mixture is crumbly.

  3. Beat together the egg yolk and cold water, add to the flour mixture and mix to a firm dough.

  4. Refrigerate, covered with plastic wrap for 30 minutes.

  5. Preheat the oven to 200 degrees.

  6. Roll out dough to fit into a greased pie dish and decorate the edge if desired.

  7. Pierce the pastry with a fork and blind bake for 15 minutes. Cool.

  8. Combine the sugar and cornflour in a saucepan.

  9. Stir in the water, lemon zest and juice.

  10. Cook on a low heat stirring continuously until mixture is thickened and bubbly.

  11. Reduce the heat and simmer for a few minutes.

  12. Remove from the heat.

  13. Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.

  14. Cook, stirring for a few minutes, stir in butter then pour into the pastry case.

  15. Preheat oven to 220 degrees.

  16. Beat egg whites until stiff.

  17. Gradually add the extra caster sugar, beating constantly until the meringue forms stiff, glossy peaks.

  18. Heap the mixture on top of the lemon curd and spread to ensure the lemon is completely covered.

  19. Bake for 10 minutes or until meringue is golden.

  20. Cool on a wire rack and serve cold.

Recipe Hints and Tips:

  • Lemon Meringue Pie is not suitable to freeze. Store in an airtight container for up to one week.

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