This tangy lemon meringue pie is an indulgent way to finish any meal. Whether you’re celebrating something special or just want to whip up a sweet treat, this classic dessert is ideal for any special occasion.
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Preheat oven to 200°C. Meanwhile, to make the lemon filling, combine the sugar, cornflour and custard powder in a large saucepan. Gradually add the lemon juice, stirring after each addition, until smooth. Add 1 1/2 cups (375ml) water and stir to combine. Place over medium-high heat and cook, stirring constantly, for 6-8 mins or until mixture boils and thickens. Remove from heat. Add the egg yolks and butter. Stir until the butter melts and the mixture is smooth. Transfer to a shallow heatproof bowl and cover with plastic wrap. Place in the fridge to chill completely.
If you’re on the lookout for a recipe for an easy lemon meringue pie, we’ve got one for you. This tangy sweet creation is the perfect sweet treat for afternoon tea, a dinner party or if you’re just craving a treat. A zesty lemon filling in buttery pastry is topped with a deliciously toasted meringue, making this a dessert to try if you’re not already familiar with its luscious flavours.
While many argue the lemon meringue pie’s origins - some say it’s all-American, while some argue it has its origins in Europe - one thing people agree on is it’s a pie that’s perfectly at home with a cup of tea or coffee.
This recipe calls for a homemade pastry and for that, you’ll need 1 1/2 cups (225g) flour, 1/4 cup (40g) icing sugar mixture to give the pastry a subtle sweetness, 125g chilled butter for a flaky crust, 1 egg yolk and 1 tbs iced water. For the lemon filling, you’ll need 1 1/2 cups (330g) caster sugar - regular sugar will leave a gritty texture and we don’t want that for a smooth filling. To thicken the filling, you need 3/4 cup (105g) cornflour and 2 tbs custard powder, which will also give a hint of sweetness to balance the tart flavours. Lemon juice, of course, is important - you’ll need 3/4 cup (185ml) as are 4 egg yolks and 80g butter. And for the meringue, you’ll need 6 egg whites and 1 cup (220g) caster sugar for a super fluffy result.
You’ll want to get ahead of time and make the pastry case first because you’ll need to rest this for 30 minutes before rolling it out and another 30 minutes once you’ve used it to line the pie dish. To make the pastry case, place the flour, icing sugar mixture and butter in a food processor. Process the mixture until it resembles fine breadcrumbs. Add the egg yolk and water and process some more until it all comes together. Once this is done, you can turn the dough out onto a lightly floured surface and shape it into a disc. Then wrap it in some plastic wrap and place it in the fridge to rest for 30 minutes. This lets the dough ‘relax’ so you get a nice pastry crust that will hold its shape. When it’s rested and chilled, roll it out onto a lightly floured surface to a 3mm-thick dish then line a 29cm fluted pie dish with the pastry. Any excess pastry can be trimmed with a small sharp knife. Then you’ll need to place the pastry-lined pie dish in the fridge to rest for another 30 minutes.
Making the lemon filling couldn’t be easier. Preheat your oven to 200°C. Then combine the caster sugar, cornflour and custard powder in a large saucepan. Gradually add the lemon juice, stirring well until the mixture is smooth. Add 1½ cups (375ml) water and stir some more, then place over medium-high heat and stir constantly for 6-8 minutes until the mixture boils and thickens. Remove the pan from the heat then add the egg yolks and butter and stir until the mixture is smooth. Transfer to a shallow heatproof bowl and cover, then place in the fridge so the lemon filling cools completely. It’s important you allow the filling to cool completely so you don’t end up with a watery filling.
Then blind-bake the pastry by lining the pastry in the pie dish with baking paper and fill it with pastry weights or uncooked rice to weigh down the baking paper. Bake for 12 minutes so the base of the pastry case is set, then remove the weights or rice and the baking paper and bake for another 10 minutes or until the pastry is golden and firm. Set the pastry aside to cool. Make sure the pastry is completely cool before adding the filling to avoid a soggy crust. Once completely cooled you can add the lemon filling and use the back of a spoon to smooth the top. Place it in the fridge for 1 hour to chill. Meanwhile you can make the meringue by preheating the oven to 200°C. In a clean dry bowl, whisk the egg whites with an electric mixer until you see soft peaks begin to form. Then add the sugar, 1 tbs at a time and whisking well before you add some more, until the sugar dissolves. Spoon the meringue over the lemon mixture and spread over the pie using a palette knife. Bake it in the oven for 5 minutes or until the meringue and lightly toasted.
There are plenty of other ways you can use zesty lemons, oranges, mandarins and limes in desserts. Try this mandarin and lemon meringue layer cake for a celebration of all things citrus. And these lemon curd lamingtons are a tangy twist on the Aussie classic. Short on time? You can still whip up this lemon curd and coconut milk cake with a few cheat’s tricks. And if you can’t get enough of the magic of meringue, try this coffee meringue torte, perfect for afternoon tea. For more show-stopping desserts, head to our dessert recipes collection.
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