Lemon Meringue Pie Recipe (2024)

This pie has a tender pastry crust, a tangy lemon filling and a topping of soft, fluffy meringue. We like to serve it cold with vanilla ice cream. It is best consumed within a day of making as the filling can start to soften the pastry.

We do not recommend using margarine as a substitute for butter in the lemon filling. Because butter sets harder than margarine, the filling will be softer if margarine is used.

We use a 20ml measuring tablespoon. If you are using a 15ml tablespoon, you will need to use 6 tablespoons plus 1 teaspoon of cornflour for the filling (otherwise the filling may be too soft).

You will need about 3 lemons for this recipe.

See Also

Perfect Naan Bread Recipe

Meringue
3 large egg whites
170g (3/4 cup) caster sugar

Begin by making the pastry. Place the self-raising and plain flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture resembles fine fresh breadcrumbs (there shouldn't be any large chunks of butter).

Add egg and process on medium speed for about 15-30 seconds, until egg is incorporated and mixture clumps together.

Form dough into a flattened round and place in a freezer bag or wrap in plastic wrap. Refrigerate for at least one hour.

Combine cornflour, sugar, lemon juice and water in medium saucepan. Stir until mixture is smooth. © exclusivelyfood.com.au

Place saucepan over medium-high heat and stir constantly until mixture reaches the boil (this will probably take about 7-10 minutes). Reduce heat to low and continue stirring for about 30-40 seconds, until mixture changes from cloudy to transparent and becomes thick and smooth.

Remove saucepan from heat and vigorously stir in butter and egg yolks. Continue stirring until all the butter has melted and the ingredients are well combined.

Pour filling into a small container, cover and refrigerate until cold.

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower-middle position.

Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 23cm (9 inch) pie plate (pastry should be about 4mm thick and 29cm diameter). Lift pastry into pie plate and gently press into dish.

Trim pastry overhanging the sides.

Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice.

Bake at 180 degrees Celsius (160 degrees Celsius fan-forced) for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool completely.

Preheat oven to 200 degrees Celsius, or 190 degrees Celsius fan-forced. If you are not using a fan-forced oven, adjust the oven rack to the middle position.

To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage (when the beater is lifted, a peak will form and then droop over). Add the sugar gradually, about 2 tablespoons at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. To test whether the sugar has dissolved, rub a small amount of meringue between your thumb and finger. If you can still feel sugar crystals, beat the meringue for another minute then test again.

Spoon lemon filling into cooled pastry shell and spread evenly. Dollop meringue on top of the lemon filling. Spread meringue to cover filling. Form peaks in the meringue with a spoon (we press the back of a spoon against the surface of the meringue, then lift the spoon to form a peak).

Bake for about 7-10 minutes, or until meringue is lightly coloured.

Allow pie to cool to room temperature. Cover pie and refrigerate until cold.

Slice chilled pie into wedges and serve. Store pie in an airtight container in the refrigerator.