Chelsea

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Lemon Meringue Pie

By Chelsea Sugar
Lemon Meringue Pie
10 servings
  • 50 reviews

  • Difficulty Easy
  • Prep time 45 mins
  • Cooking time 55 mins
  • Serves
    10
Ingredients

    Pastry
    2 Tbsp Chelsea White Sugar
    1 egg
    125g Tararua Butter, softened
    1 3/4 cups Edmonds Standard Grade Flour (263g)
    1 tsp Edmonds Baking Powder
    pinch salt

    Filling
    400g can sweetened condensed milk
    1/2 cup fresh lemon juice (125ml)
    1 Tbsp grated lemon rind
    5 egg yolks

    Meringue
    5 egg whites
    1 cup Chelsea Caster Sugar (225g)


    NOTE: Recipe updated and improved February 2024.

Method

    Pastry
    Combine the Chelsea White Sugar and egg in a food processor until pale and frothy. Add the butter, flour, baking powder and salt. Process until the mixture clumps together in a ball around the blade. Wrap in cling film or baking paper and chill for 30 minutes.

    Press the chilled pastry into the base and up the sides of a 23-25cm loose-bottomed quiche, cake or pie tin. Chill again for 30 minutes. Meanwhile, preheat oven to 180ºC bake.

    Blind bake pastry crust for 20 minutes, until golden and crisp. Reduce the oven temperature to 160ºC bake.

    Filling
    While the pastry crust bakes, make the filling. Place all the ingredients in a bowl and mix until well combined. Pour into the cooked pastry shell. Bake for 20 minutes.

    Meringue
    Beat the egg whites until stiff peaks form. Gradually beat in the Chelsea Caster Sugar until it is all incorporated and the mixture is glossy. This should take about 10 minutes.

    Pipe or pile the meringue onto the hot filling. Bake for 15 minutes, until meringue is firm and crisp. Cool completely in the tin (can be refrigerated after cooling if desired).

    Slice the cooled pie with a wet knife, wiping it clean between cuts. Serve with whipped cream or ice cream.

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Reviews

Average Rating
3.550
(50 reviews)


I don't rate this recipe at all.
Thought I'd try a diffrent recipe.
Didn't even taste like I was eating lemon meringue pie.

a lot of wizards in the comments. recipe is good. egg whites are a variable, so you'll have to adjust your sugar. However, it still works. With the filling, it doesn't hurt to treat it like a lemon curd and cook it a bit. Use a double boiler if you feel the need.
EASY!

Straightforward recipe and easy to follow. Filling was good , however too much sugar for the meringue. Needs to be reduced by half, max 3/4 of a cup.

Overall this is a really easy version of lemon meringue pie. Whilst normally I make my own pastry this time I bought shop shortcrust sheets. This made it even simpler.

I like it tart so I was concerned the filling would be too sweet but it was a not and a good consistency which held.

The only reason I am reducing the rating is the sugar balance in the meringue. 11/2 cups is way too much. Compared to most other recipes 1/2 is the usual value for 3 eggs, so I would estimate no more than 2/3 of a cup, would be a better balance.

I have always come back to this recipe, made it many times! Foolproof, easy and sooo tasty! And for finger-food occasions, I used mini cupcake tins to create tiny, bite-sized ones, except it is very time consuming to mould the pastry if you plan to make a lot. Those who said it was terrible obviously didnt follow the instructions ;)

Meringue sunk into filling when put on, went in oven meringue cook nice, filling was raw. Is there a step missing?

I made a recipe like this yesterday and it was perfect. That recipe said to mix the filling for 6 minutes in an electric mixture. It was thick and glossy when it was poured into the pastry.

It was pretty good I rate it a 7.8 out of ten

Hi,

I made this recipe when I was feeling like a Lemon Meringue Pie. This was my first time making one so I decided to use Chelsea's recipe. After reading the reviews, I had figured the reason for the water/curdling was a mistake on the baker's behalf. However, after taking it out of the oven myself, I found syrup starting to build-up ontop of the filling.

I heavily recommend using 1cup of sugar, and baking your filling in the case (until wobbly) prior to adding the meringue. Chances are you'll get a much better finish, like I did. Not too sure about how to fix the syrupy remnant from the meringue.

Taste is nice, probably would try a different recipe if I were to make one again. The instructions are somewhat unclear and it doesn't make sense to add raw meringue on top of uncooked egg and condensed milk.

Hello, I am trying this recipe for Christmas as a treat and the comments are very confusing. But I will comment what i think about it soon.
:)

My first time trying to make a lemon meringue pie. I used this recipe - absolutely perfect!

What a pity that even with all the reviews stating the watery filling, there is no change to this recipe. what an absolute disaster. Pie crust and meringue were basic recipes and worked fine, but the filling was an absolute disaster and seeped out everywhere, giving me two cups of liquid to clean up and one very sad pie.

yum recipe

Kinda good but very complicated

I have to say it is way to sweet like i love sour warheads but this just stings my throat also there was water when i took it out of the oven it looked curdeled and the meriunge was all bubbly and soapy and sticky.i have to give it a 2 / 5 i dont like it very much i probably wont make it again

it was good. i feel like there needs to be an extra step in the filling, it was watery and leaked. i fixed this by thickening it in a pan over the stove. other than that it was good.

The only thing in this recipe that’s decent is the crust. Honestly the filling was the biggest let down I’ve ever had for a lemon meringue. The filling was way too runny too support any meringue topping and even the meringue wasn’t great, too much sugar which caused it to start losing the air that was whipped in so it just became a thick glossy mess (yes I beat stiff peaks and yes I’ve made successful meringue many many times). At least the chickens were happy with their treat. Now to go find my standard recipe and make one that won’t be a fail.

Absolutely delicious! The family polished it off on about 10 minutes!!

Family loves it.

Amazing recipe will make again

ITS DISCUSTING!!!!!! (IT SAID I HAVE TO GIVE IT AT LEAST 1 STAR)

I have made this several times and loved it. I wanted to try and stop the leakage as happens with this type of pie. I cooked the filling in a pot till it thickened and then put it in the shell. No leakage. Brilliant.

Great and easy. Should have looked at the date on the egg carton though. Old eggs don't make good peaks. But was still yummy but flattish.

Perfect easy dessert!

This made a very impressive, perfect pie.

Too sweet and why did it look curdled and go watery when cooked?

I wouldn’t bother with this, it doesn’t set properly and is really weepy! Tried making it twice too

Curdled and didnt set

I loved this recipe! I don’t have a food processor so I made the pastry by hand but it was still 10/10! Definitely making again soon!

It is so easy and fun to make It is soooo yummy.

It is so delicious. I love it.

It's very good and I always enjoy it.

Really loved it especially the sweetness because I love lemons!!!

Not sure is it 1 x1\2 sugar or 11/2cups of sugar. Meringue was really sweet.
Chelsea Sugar:
The measurement states 1.5 cups of Caster Sugar.

Cornflour is missing from the recipe, for the filling otherwise the filling becomes sloppy.

very very good recipe makes yummy food

Very easy recipe to follow, used the fresh lemons from my tree and that added the extra zing to the dish, family favorite from now on.

Very nice

yum

I loved this recipe the pie tasted fantastic my hole family love it as will and in short it was wow.
thank you love it sow much

Was my first time making lemon meringue pie! Also first time trying it. This recipe is wonderful, super easy to follow. This is a family favourite, I now make it for all occasions. Thank you

First time making a crust from scratch and it was super easy to follow and came out perfect. Yes, a bit more work involved with the resting time but seeing as it was my first time trying it, I followed the recipe. No complaints there :-) Love the filling, not too sweet and I certainly got the tangy lemon taste! I think I mucked up with the meringue by possibly over beating while adding the caster sugar as once it rested and cooled, clear sugar syrup (a lot!) came out when I cut it. Certainly not the recipe's fault, more the user ;-) It was still edible and no one noticed after I soaked it up. Family loved it, thank you!

Nice crust & meringue but the filling was not to my liking. I prefer the edmonds method of making lemon custard as this one is fast & easy, cuts lots of corners but just doesn't taste as good.

Typos in method of cooking meringue.
CHELSEA: thanks for your feedback, all fixed now!

Easy recipe to follow and good for first timers that want to test making a lemon meringue pie. =)

Don't waste your time making this. Way too sweet with the condensed milk. Edmonds is much better.

Really easy to make, though a little time consuming having to rest the pastry twice. I've always made the lemon custard before and this was my first time using a recipe with condensed milk. Was worried it might be too sweet but it was lovely. My only negative was that it wasn't quite lemony enough for me, hence the four stars, but that could have been the variety of lemon I used. Will definitely use this recipe again though.

Yummy!

It was relatively easy to make, and tasted fantastic. It used the least amount of dishes for a lemon meringue pie recipe. It will be a repeat performance.

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It takes a lot longer prep and cook time than it indicates, and the pastry needs to be rested twice. Prepare yourself for hours of work, but it is yummy :)

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