Recipe

Lemon meringue pie

The tangy citrus filling paired with pillows of soft fluffy meringue and a crispy biscuit base are a guaranteed hit no matter where you take this incredibly delicious pie.

Mar 27, 2013 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 8
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Ingredients

Lemon meringue pie
  • 220 gram short crust pastry flan case
  • 395 gram can sweetened condensed milk
  • 3 eggs, separated
  • 2/3 cup lemon juice
  • 2 teaspoon corn flour
  • 3/4 cup caster sugar
  • berries and whipped cream, to serve

Method

Lemon meringue pie
  • 1
    Preheat oven to 180°C/160°C fan forced. Place flan case on a baking tray. Whisk condensed milk, egg yolks, juice and corn flour in a medium bowl until combined. Pour mixture into flan case.
  • 2
    Using an electric mixer, beat egg whites in a small, clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar has dissolved and mixture is thick and glossy.
  • 3
    Spoon meringue over filling. Bake for 15 minutes or until meringue is firm. Cool. Transfer to a serving plate. Serve with berries and cream.

Notes

We used a plan case from the baking aisle; you can use a frozen (thawed) flan case instead. Pie is best on day of baking. Ensure sugar is dissolved in egg white.

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