Lemon Meringue Pie

9
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"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 recipe yields 9 servings
OK
  • FILLING
  • MERINGUE
  • PIE CASE

Nutritional

  • Serving Size: 1 (206 g)
  • Calories 526.4
  • Total Fat - 27.3 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 996.3 mg
  • Sodium - 144.4 mg
  • Total Carbohydrate - 56.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 47.7 g
  • Protein - 15.5 g
  • Calcium - 125.9 mg
  • Iron - 2.8 mg
  • Vitamin C - 7 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.

Step 11

Bake for 5 to 8 minutes or till a light golden colour (swirled tips will cook a little darker).

Tips & Variations


No special items needed.

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