Lemon Meringue Pie

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (276.3 g)
  • Calories 301.7
  • Total Fat - 14 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 459.2 mg
  • Sodium - 256.8 mg
  • Total Carbohydrate - 27.9 g
  • Dietary Fiber - 2 g
  • Sugars - 22.5 g
  • Protein - 18.2 g
  • Calcium - 162.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.1 mg

Step 1

Cook flan/pie base according to packet directions and then let it cool.

Step 2

Finely grate rind and squeeze juice from the lemons; you will need 1 tablespoon lemon rind and 1/2 cup juice.

Step 3

Separate the eggs and whisk egg yolks and condensed milk in a bowl until combined and then stir in rind and juice and immediately pour into prepared cooled flan/pie base and smooth over the top.

Step 4

Beat egg whites in a small bowl of an electric mixer until soft peaks form and then beat in the sugar, 1 tablespoon at a time until thick and glossy and then spoon meringue over the filling and cook in a moderate oven (180C) for about 20 minutes, or until topping is lightly browned and cool pie before serving.

Step 5

TIP - egg white, it is best to have eggs at room temperature, for maximum volume. Serve pie warm or cold with the whipped cream and/or ice-cream if you like.

Tips & Variations


No special items needed.

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