Lemon Meringue Pie Recipe

13
Ingredients

10m
Prep Time

35m
Cook Time

45m
Ready In

Recipe: #14166

September 06, 2014

Categories: Desserts, Australian, Baby Shower, Easter, Fathers Day Mothers Day, Oven Bake, Vegetarian, Pies, more

recipe by:
ImPat

"This recipe originally came from the MIL and I have been making it for over 30 years. For the pie case I usually use a 1/2 portion of my recipe for shortcrust pastry. Time for making and cooking pastry shell is not included."

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (183.1 g)
Calories 467.9
Total Fat - 24.2 g
Saturated Fat - 9.4 g
Cholesterol - 885.6 mg
Sodium - 128.4 mg
Total Carbohydrate - 49.9 g
Dietary Fiber - 1 g
Sugars - 42.4 g
Protein - 13.8 g
Calcium - 111.9 mg
Iron - 2.5 mg
Vitamin C - 6.2 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 220 degree celsius (450 degree F).

Step 2

Mix cornflour, sugar and salt in a large saucepan.

Step 3

Add the hot water and mix thoroughly and vigorously to remove any lumps.

Step 4

Cook over a medium/high heat until the mixture is a thick white opaque look and there is no liquid left.

Step 5

Let cool slightly, add eggs into the opaque nux and beat well over a low heat for 2-3 minutes.

Step 6

Add lemon juice and butter and beat until mixture is thick and there is no liquid over a low heat.

Step 7

Let cool, then spoon into baked pastry shell.

Step 8

MERINGUE.

Step 9

Beat 3 egg whites till stiff peaks are formed, add sugar 2 tablespoons at a time and beat in well between each addition.

Step 10

Spoon or pipe meringue over lemon filling in pie case making sure meringue covers to the edge of the pastry. If spooning you can make decorative swirls with edge of spatula.