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Piled-high lemon meringue pie

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 11
Servings 8
Time 40 minutes


  • 410
    white granulated sugar
  • 75
  • 2
    pinches salt
  • 5
    large egg yolks
  • 30
    grated lemon rind
  • 125
    lemon juice
  • 55
  • 8
    large egg whites
  • 2
    cream of tartar
  • 5
    vanilla essence
  • 1
    prepared shortcrust pastry crust


5 minutes
In a glass bowl over simmering water, mix 210 g sugar, the flour, salt and 375 ml water. Cook for 10 minutes until mixture thickens. Remove bowl from the heat and beat in egg yolks, one by one. Return to heat and cook for six to seven minutes, stirring continually, until thick and smooth. Remove from heat and stir in lemon rind, juice and butter. Allow to cool. Beat egg whites until fluffy. Add cream of tartar, vanilla and pinch of salt. Continue beating, adding remaining sugar, 15 ml at a time. Beat for seven to eight minutes until stiff peaks form. Pour filling into pie crust. Spoon meringue over filling to cover it completely and mound. Bake at 200 °C for three to five minutes or until peaks are golden brown. Allow one hour to cool before cutting.

Read more on: bake  |  fruit

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