Lemon meringue pie

Lemon meringue pie

Vanessa Levis



Quantity Ingredient
90g butter, softened
75g caster sugar
1 teaspoon vanilla essence
1 egg
110g self-raising flour
110g plain flour


Quantity Ingredient
3 egg yolks
110g caster sugar
2 tablespoons plain flour
2 lemons, grated rind and juiced
4 tablespoons water


Quantity Ingredient
3 egg whites
pinch cream of tartar
55g caster sugar


  1. To make the pastry, cream the butter with the sugar and vanilla. Add the egg and beat well. Stir in the sifted flours, turn out onto a floured board and knead lightly. Wrap in plastic wrap and chill for 1 hour.
  2. Preheat the oven to 200°C. Grease a 20–23 cm pie dish.
  3. Roll out the pastry on a floured surface and use to line the prepared pie dish. Pinch the edges decoratively and prick the base well with a fork.
  4. Bake for 15 minutes, then reduce the oven temperature to 180°C and bake for a further 5–10 minutes or until the crust is golden. Cool.
  5. To make the filling, mix the egg yolks, sugar, flour and lemon rind in the top of a double saucepan and gradually stir in the lemon juice and water. Cook, stirring constantly, over boiling water until the mixture is smooth and thick. Cool, then pour into the cooled pie shell.
  6. To make the meringue, beat the egg whites with the cream of tartar until thick. Gradually add the sugar, 2 tablespoons at a time, beating until the mixture is thick and glossy and the sugar is dissolved. Spread over the filling in the pie shell, sealing it completely with the meringue. Bake in a 180°C oven for 8–10 minutes or until meringue is golden. Serve cold.
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