Lemon Meringue Pie


Once more, I will assume that you have premade the Shortcrust Pastry base by following the recipe in the "Pastry" section of my website.

1/4 cup cornflour

1/4 cup plain flour

1 cup caster sugar

3/4 cup lemon juice

3 teaspoons grated lemon rind

40g unsalted butter, chopped

6 eggs, separated

1 1/2 cups caster sugar, extra

1/2 teaspoon cornflour, extra

Shortcrust Pastry base


To make the filling, place the flours and sugar in a medium pan. Whisk in the lemon juice, rind and 1 1/2 cups water. Whisk continually over medium heat until the mixture boils and thickens.

Reduce the heat and cook for another minute, then whisk in the butter and egg yolks, one at a time. Transfer to a bowl.

Cover the surface with plastic wrap and allow to cool completely.

To make the meringue topping, preheat the oven to hot 220 degrees celcius. Beat the egg whites in a small, dry bowl with electric beaters, until soft peaks form.

Add the extra sugar gradually, beating constantly until the meringue is thick and glossy.

Beat in the extra cornflour.

Pour the cold filling into the cold pastry shell.

Spread with meringue to cover, forming peaks. Bake for 5-10 minutes, or until lightly browned.

Serve hot or cold.

If you would like to, view the Video Demonstration below:

Lemon Meringue Pie - Video Demonstration

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