By Chelsea Sugar![Lemon Meringue Pie]()
Page views: 58276With crisp pastry, tangy lemon filling and fluffy meringue, this lemon meringue pie is a total crowd pleaser.
12 reviews
Pastry
2 tbsp Chelsea White Sugar
2 eggs, divided
125g Tararua Butter, softened
1 3/4 cups Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
Pinch of salt
Filling
1/4 cup Edmonds Fielder’s Cornflour
1 tbsp finely grated lemon zest
1/2 cup lemon juice
4 egg yolks
1 cup Chelsea White Sugar
1 cup water
1 tbsp Tararua Butter
Meringue Topping
4 egg whites
1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
Preheat oven to 180°C bake.
Prepare a 24cm loose bottomed quiche/cake tin.
Pastry
Combine Chelsea White Sugar and one egg in a food processor until pale and frothy. Add Tararua Butter, Edmonds Standard Grade Flour, Edmonds Baking Powder and salt.
Process until mixture clumps together in a ball around the blade. If dough is a little dry, add 1 Tbsp chilled water. Wrap dough in baking paper and chill for 30 minutes, then press into the base and up the sides of the prepared quiche or cake tin. Chill again for 30 minutes.
Place a sheet of baking paper on top of pastry and fill with dry rice or baking weights. Blind bake for 15 minutes, until golden and crisp. Leave oven on. Whisk remaining egg and brush over pastry base while still hot.
Filling
While pastry is cooking, combine Edmonds Fielder's Cornflour, lemon zest and juice in a saucepan. Mix until smooth. Add egg yolks, Chelsea White Sugar, water and butter. Cook gently, stirring until mixture thickens like custard (about 10 minutes). Set aside.
Topping
Beat egg whites until stiff peaks form. Gradually beat in Chelsea Caster Sugar or Chelsea Raw Caster Sugar until all incorporated and mixture is glossy. Pour filling onto cooked pastry then pipe or pile meringue on top.
Bake for 15-20 minutes, until meringue is firm and golden. Cool in tin.
Remove when cold and serve with whipped cream or ice cream.
Love it buuuuuut turn the oven down when you put the meringue in. Prevents it from over-cooking and tasting egg-y
How do you do it without a food processor
CHELSEA SUGAR: Hi there, you could use an electric mixer to beat the sugar and egg, and a spatula for the rest.
This is delicious! My favourite recipe by far. Just wanting to understand why the pie leaks water when serving? It seems the water separates from the lemon curd. What would cause this?
CHELSEA SUGAR: Hi there, making sure the filling is hot when you spread the meringue onto it can help to prevent this. It can also be caused by undercooking, so make sure the pie is properly cooked before removing from the oven.
Best lemon meringue recipe so far I’ve tried. Filling is perfect- not too sweet and tastes like Lemon curd. Perfect.
Looks divine but why is there whitish liquid oozing out from under the meringue please..?
CHELSEA SUGAR: Hi there, there are a few things that can cause the meringue topping to weep. Overbaking and undissolved sugar in the meringue mixture are the two biggest culprits. It is also best to make the pie on a dry low-humidity day. Regardless, it will still be good to eat!
This is definitely a 5 star recipe. Lemon Meringue Pie has always been my all-time favourite, but your recipe is very easy to follow and has ingredients that are always in my cupboards. The end result is well worth the wait while it is baking. I would recommend this dessert to anyone who is unsure what to cook, for either family or company. I can guarantee you will become world famous in your own kitchen.
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