Lemon meringue pie

Serves 4
Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Dessert
Cooking method: bake, boil/steam, blend
Season: All year round
Special options: Vegetarian

Lemon meringue pie This recipe is unsuitable to freeze or microwave.
This recipe is unsuitable to freeze or microwave.

300g (2 cups) plain flour
1 tablespoon icing sugar
185g butter
2 egg yolks, lighten beaten
1 tablespoon water, approximately
Lemon filling
70g (½ cup) cornflour
220g (1 cup) sugar
125ml (½ cup) lemon juice
1 ¼ cups water
2 teaspoons grated lemon rind
3 egg yolks
60g unsalted butter
3 egg whites
110g (½ cup) castor sugar


Pastry: Sift flour and icing sugar into bowl, rub in butter, add egg yolks and enough water to bind ingredients together. Cover, refrigerate pastry for 30 minutes.

Roll pastry large enough to line 23cm flan tin. Cover pastry with greaseproof paper, fill with dried beans or rice. Bake at 200deg;C for 7 minutes or until golden brown, cool to room temperature.

Spread filling into pastry case, spread with meringue. Bake at 200deg;C for about 5 minutes or until lightly browned. Stand 5 minutes before serving.

Lemon filling: Combine cornflour and sugar in saucepan, gradually stir in lemon juice and water, stir until smooth. Stir constantly over heat until mixture boils and thickens. Reduce heat, simmer, stirring, 1 minute. Remove from heat, quickly stir in lemon rind, egg yolks and butter, stir until butter is melted, cover; cool to room temperature.

Meringue: Blend egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between each addition.

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