Lemon meringue pie

Recipe from: 10/1/1993 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 1
    quantity pâte brisée (see recipe)
  • 25
  • 300
  • 15
    castor sugar (or more to taste)
  • 3
    egg yolks
  • 1
    large lemon, grated rind and juice
  • 3
    egg whites
  • 180
    castor sugar


1. Line flan ring or pie plate with pâte brisée, prick bottom well with fork and chill. Preheat oven to 200 ºC and bake blind. 2. To prepare filling, blend cornflour with a little cold milk to form a smooth paste, and heat rest of milk in a saucepan. Pour onto cornflour paste, return to pan, and boil for 3 to 4 minutes, stirring continuously to prevent lumps from forming. 3. Add sugar. Allow to cool a little before beating in yolks, grated lemon rind and juice. Pour this mixture into baked pastry case and bake at 160 ºC for 10 minutes to set. 4. To make meringue, whisk egg whites until stiff but not dry. Whisk in 3 teaspoons of sugar, whisk for 1 minute until smooth and shiny. Carefully fold in rest of sugar with a large metal spoon. Do not overfold as this will cause the sugar to liquefy and the meringue will collapse. 5. Pile meringue on top of lemon filling, covering it completely. Dredge with icing sugar. Place in a cool oven (140 ºC) for 10 to 15 minutes.

Read more on: bake  |  fruit


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