Classic lemon meringue pie

    (15)
    50 mins

    This old favourite contrasts the sweetness of meringue with the tartness of lemons. The pie is delicious served warm or cold.


    12 people made this

    Ingredients
    Serves: 6 

    • FOR THE PASTRY
    • 165 g (1 1/3 cups) plain flour
    • 2 tablespoons icing sugar
    • 150 g (2/3 cup) butter, chilled and cubed
    • 1½ tablespoons iced water
    • FOR THE FILLING
    • 170 g (¾ cup) caster sugar
    • 60 g (½ cup) cornflour
    • Finely grated zest of 3 lemons
    • 80 ml (1/3 cup) lemon juice, strained
    • 185 ml (¾ cup) water
    • 3 egg yolks, lightly beaten
    • FOR THE MERINGUE
    • 3 egg whites
    • Pinch of cream of tartar
    • 80 g (1/3 cup) caster sugar

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. To make the pastry, process the flour in a food processor with icing sugar and butter until the mixture resembles coarse breadcrumbs. Add iced water; process just until the mixture comes together in a ball.
    2. Turn pastry out onto a lightly floured work surface; knead it gently once or twice to form a ball and press into a 15-cm disc. Wrap in cling film and chill for 30 minutes.
    3. To make the lemon filling, put the caster sugar and cornflour in a saucepan. Combine the lemon zest and lemon juice and the water and add to the pan. Stir constantly over a medium heat until mixture comes to the boil. Remove from the heat. Gradually pour the hot filling in a steady stream into the egg yolks, whisking constantly. Transfer filling to a bowl and cover with cling wrap; cool and then chill for about 2 hours.
    4. Preheat oven to 180°C.
    5. Roll out pastry to a 33-cm round about 5 mm thick. Line a 25-cm pie plate. Pierce the base several times with a fork. Chill the case for 15 minutes.
    6. Line the pastry with baking paper and half-fill with dried beans or rice. Bake for 15 minutes. Remove the paper and beans or rice and cook for a further 10 minutes or until light golden and aromatic. Leave pastry case to cool, then spoon the chilled lemon filling into it, smoothing the top with the back of a spoon.
    7. To make the meringue topping, beat the egg whites in a bowl with the cream of tartar until soft peaks form. Add sugar, a spoonful at a time, beating well after each addition. The meringue should be thick and shiny.
    8. Spread the meringue over the lemon filling, making sure it forms a seal all around the pastry shell to prevent the filling from overheating, which could cause it to separate.
    9. Bake for 10 minutes in the preheated oven or until the meringue is a light golden colour. Allow to cool before serving.

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    Reviews and ratings
    Global ratings:
    (15)

    Reviews in English (8)

    by
    10

    Used different ingredients. Only had two lemons so used them plus one lime....very very yum!  -  11 May 2010  (Review from Allrecipes AU | NZ)

    by
    7

    Yes!!!! I have been after this recipe for years. I left all my cook book's in NZ when I moved over here to Aus. 30 yrs ago. Don't have a clue what happened to them I think they were sold with the house. But this is the one I used to make. Yippeee!!!!!! Thank you All recipies.  -  21 Jun 2010  (Review from Allrecipes AU | NZ)

    by
    5

    I misplaced my old recipe, so have tried a few I've found online without much luck, until this one! The pastry is perfect, the lemon curd a delicious balance of tart and sweet, and the meringue was just right. I did have a little seepage from the curd after baking, so will just have to try again to make sure it wasn't a one-off....  -  28 Oct 2012  (Review from Allrecipes AU | NZ)

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