Citrus-trio meringue pie

Any tart fruit makes an excellent base for a meringue pie, including pineapple and passionfruit, both of which would make delicious substitutes for the citrus we've used here.

  • 40 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Citrus-trio meringue pie
  • 185 gram plain sweet biscuits
  • 90 gram unsalted butter, melted
  • 1/2 cup (75 grams) cornflour
  • 1 1/4 cup (275 grams) caster sugar
  • 1/4 cup (60 millilitres) each orange, lemon and lime juice
  • 1 cup (250 millilitres) water
  • 80 gram unsalted butter, extra
  • 3 eggs, separated
  • 2 teaspoon each finely grated orange, lemon and lime rind


Citrus-trio meringue pie
  • 1
    Grease 24cm round, 2cm deep loose-based flan tin.
  • 2
    Blend or process biscuits until fine. Transfer to medium bowl; stir in melted butter.
  • 3
    Press biscuit mixture evenly over base and side of tin, place on oven tray; refrigerate 30 minutes.
  • 4
    In a medium saucepan, combine cornflour and ½ cup of the sugar; gradually stir in juices and the water until smooth. Stir over high heat until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in extra butter, egg yolks and rind until butter melts. Cool 10 minutes.
  • 5
    Spread filling over biscuit base, cover; refrigerate 2 hours.
  • 6
    Preheat oven to 240°C.
  • 7
    In a small bowl, beat egg whites with electric mixer until soft peaks form; gradually add remaining sugar, 1 tablespoon at a time, beating until sugar dissolves between additions.
  • 8
    Roughen surface of filling with a fork before piping with meringue. Spoon mixture into piping bag fitted with 1.5cm plain tube. Pipe meringue over filling. Bake about 5 minutes or until meringue is browned lightly.


Finely grate the rind from citrus before juicing. The base and filling can be made and assembled up to a day in advance. Meringue topping is best made just before serving. Roughing the surface of the filling will help the meringue to cling to the filling.

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