Lemon Meringue Pie – a delicious tangy sweet treat

Crusty pastry with a tangy lemon filling topped with fluffy meringue. Delicious!

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!

Ingredients
Pastry

  • 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

 

Filling

  • 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

 

Meringue

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

Method
Pastry

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.

Filling
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.

Meringue
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.

Assembly
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? 

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    COMMENTS

    To make a comment, please register or login
    AutumnOz
    19th Nov 2018
    11:51am
    If you are going to make the pie using butter is better for you than margerine. Tastes better as well.
    Triss
    19th Nov 2018
    6:43pm
    I agree, AutumnOz, butter every time.
    Gypsy
    19th Nov 2018
    7:02pm
    Totally agree! And you know what butter is but what is Fairy? Various animal fats I believe it says - from memory.
    Foxy
    19th Nov 2018
    9:56pm
    A large Lemon Meringue Pie from the "trendy" French Bakehouse near me .....costs $37.00....... almost fell over when I asked the price! I thought maybe $25.00.....but $37.00 ?? One of "us" is in la la land ......(probably me!) haha


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