Lemon Meringue Pie

Prep: 1 hr 25 min
Cooking time: 15 min
Serves: 6

Are you a pie lover? Then check out this recipe to make a sweet traditional Lemon Meringue Pie – with a tender pastry crust, a tangy lemon filling and a topping of soft, fluffy meringue. Yum!


  • 250g (1 2/3 cup) plain flour, sifted
  • 80g (1/2 cup) icing sugar
  • 125g (1/2 block) chilled Fairy margarine, cut into small pieces
  • 1 egg
  • 1–2 tablespoons cold water



  • 40g Fairy margarine
  • 75g (1/2 cup) corn flour
  • 110g (1/2 cup) caster sugar
  • juice and zest of 2 lemons
  • 250ml (1 cup) water
  • 3 egg yolks



  • 3 egg whites
  • 110g (1/2 cup) caster sugar
  • pinch of tartar


Combine flour icing sugar and Fairy margarine in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and sufficient water until pastry comes together.

Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest. Now preheat oven to 200°C.

Roll dough out on a floured bench to a circle and press it into a 20cm x 5cm fluted tin.

To prepare the dough for blind baking (pre-baking), line the tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.

Now blind bake pastry for 10 minutes, remove the paper and beans or rice, turn the temperature down to 180°C, and bake for another 15 minutes or until golden. Leave to cool.

Turn oven temperature down to 160°C.

Combine the Fairy, cornflour, sugar, juice, zest and water in a saucepan. Bring to the boil and whisk continuously until smooth, thick and glossy. Remove from heat and cool.

Once cooled, add the egg yolks and combine well. Place a piece of baking paper on top to prevent a skin forming.

Whisk the egg whites at high speed until soft peaks. Turn down the speed and add tartar. Slowly add the sugar one spoonful at a time until combined. Turn up the speed and whisk until glossy and stiff.

Fill the cooled pastry case with the lemon filling. Top with the meringue. Make swirls in the meringue with the back of a spoon.

Bake in oven for 10–15 minutes until the meringue is golden.

Leave to cool before serving.

Recipe provided by Peerless Foods.

Can’t find a favourite recipe from the 1960s, 70s or 80s? Here’s Betty King’s Cook Book; Secrets From Grandma’s Pantry; What Shall I Cook Today? 


Chocolate Crackles

A party isn't a party without Chocolate Crackles.

No-Bake Choc-Caramel Slice

A twist on an old favourite with fresh dates, cashews and peanut butter.

Lemon Coconut Slice

Light and delicious and no baking required.