Lemon Meringue Pie
Recipe type: Desserts
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8
A classic Lemon Meringue Pie is a family dessert favourite. Shortcrust pastry is filling with s tangy lemon filling and then topped with soft meringue.
  • Prepared and precooked, shortcrust pastry base (use your favourite recipe or use ready made pastry sheets)
  • 50g (1/3 cup) cornflour
  • 125ml (1/2 cup) water
  • 250ml (1 cup) fresh lemon juice (about 6 lemons)
  • 430g (2 cups) caster sugar (superfine sugar)
  • 60g (1/2 stick) butter, coarsely chopped
  • 4 eggs, separated
  1. Make sure your pastry base is pre-cooked and cooled.
  2. To make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a whisk to stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from the heat. Whisk in the butter and egg yolks.
  3. Fill the pastry shell with the lemon filling. Place in the fridge for 2 hours or until completely cool.
  4. Preheat oven to 190°C (375 F) Use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/2015/06/100-years-of-pyrex-lemon-meringue-pie/