Chelsea

celebrating 130 years 1884-2014

Lemon Meringue Pie

By Chelsea Sugar
Lemon Meringue Pie
8 servings
  • 7 reviews

  • Difficulty Moderate
  • Prep time 1 hrs
  • Cooking time 45 mins
  • Serves
    8
Ingredients

    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

Method

    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.

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Reviews

Average Rating
57
(7 reviews)


Best lemon meringue recipe so far I’ve tried. Filling is perfect- not too sweet and tastes like Lemon curd. Perfect.

Delicious, best lemon meringue pie recipe and pie EVER!

This recipe works way better than the condensed milk version :)

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!

Sooo tasty and although quite a few steps, pretty straight forward. Will definitely make again.

Very pleased with this recipe. It was perfect, melt in your mouth, pastry, filling and meringue.

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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