Lemon meringue pie

Sticky and sweet with just a whisper of tartness, a good old-fashioned lemon meringue pie is always greeted with murmurs of appreciation. This one is no different.
lemon meringue dessertsWoman's Day
1H 15M


Lemon filling


Lemon meringue pie

1.In a food processor, combine flour, almond meal, icing sugar and butter. Pulse until it resembles fine breadcrumbs. Add egg-yolk and pulse until dough forms around blade (add water as required).
2.Turn onto a lightly floured surface and knead gently until smooth. Shape into a disc, wrap in plastic wrap and chill 30 minutes.


3.In a large, clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating between each addition to dissolve. Mixture will be thick and glossy.
4.Spoon meringue mixture over tart, spreading to meet pastry edges. Use back of spoon to lightly swirl into peaks. Bake 6-8 minutes, until golden. Set aside 15 minutes to cool. Cut into wedges to serve.

Lemon filling

5.Meanwhile, in a medium saucepan, whisk cornflour and water together. Stir in juice and sugar. Cook over medium heat 3-4 minutes, whisking constantly, until mixture boils and thickens. Simmer, stirring, 1 minute more. Turn off heat. Whisk in butter and yolks, until smooth. Transfer to a large, shallow bowl. Cover with plastic wrap and chill 10-15 minutes.
6.Preheat oven to 200°C. Roll out pastry between 2 sheets baking paper to a 4mm-thick round. Ease into a 23cm pie dish. Trim edges. Chill 30 minutes.
7.Bake blind 10-15 minutes. Remove paper and weights. Bake a further 8-10 minutes, until lightly golden. Cool.
8.Spoon filling into case. Smooth surface. Drag a fork across top, to make a rough surface to help secure the meringue layer. Reduce oven to 180°C.

Don’t overheat whites before you add sugar as the foam will break down. Reserve egg-whites from pastry and lemon filling to make meringue.


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