Lemon Meringue PieOld Fashioned Favourite!

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…

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

Desserts Desserts, Recipes,
serves
8
time needed
prep cook
ingredients
15
difficulty
medium
rating (click to rate)
3.7 based on 2121 ratings, click to rate

Ingredients

Pastry

  • 1 1/2 cups Flour sifted
  • 1 tbsp Caster Sugar
  • 125 grams 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 seperated
  • 1 tbsp Butter
  • 1/2 cup Caster Sugar (extra)
  • 2 Lemon Zest only


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Method

Pastry:

  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.

Filling:

  1. Combine the sugar and cornflour in a saucepan.
  2. Stir in the water, lemon zest and juice.
  3. Cook on a low heat stirring continuously until mixture is thickened and bubbly.
  4. Reduce the heat and simmer for a few minutes.
  5. Remove from the heat.
  6. Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.
  7. Cook, stirring for a few minutes, stir in butter then pour into the pastry case.

Meringue:

  1. Preheat oven to 220 degrees.
  2. Beat egg whites until stiff.
  3. Gradually add the extra caster sugar, beating constantly until the meringue forms stiff, glossy peaks.
  4. Heap the mixture on top of the lemon curd and spread to ensure the lemon is completely covered.
  5. Bake for 10 minutes or until meringue is golden.
  6. Cool on a wire rack and serve cold.

Notes

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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