{has_more=true, offset=10, total=56, results=[{comment_text=I’ve been struggling to make the meringue on the top. Can I have some tips? It always goes runny even after beating the egg whites well till peaks form when I add the sugar gradually that’s when it goes wrong. CHELSEA: There are a couple of things that can cause your meringue mixture to go runny. One is over or under beating the egg whites before adding the sugar - you want soft peaks, where the egg whites hold their shape loosely, rather than stiff peaks (where you can tip the bowl upside down and the mixture doesn't move!). The other is adding all of the sugar too quickly - the sugar should be added 1 tablespoon at a time, over the space of about 10 minutes., approved=true, user_name=Sarah, hs_createdate=1760747642855, rating_new__1_5_=4, id=153244721639}, {comment_text=It took awhile to make but it was worth the wait. All my family loved it and begs me to make more !, approved=true, user_name=Sammy, hs_createdate=1755486323611, rating_new__1_5_=5, id=121672576453}, {comment_text=Easy recipe, and was delicious, thanks chelsea, approved=true, user_name=Diane, hs_createdate=1753935248842, rating_new__1_5_=5, id=113913056741}, {comment_text=using this because annabel langbein freaking failed me, approved=true, user_name=Alyssa, hs_createdate=1739751208390, rating_new__1_5_=3, id=24108579387}, {comment_text=I remember when I was a kid me and my mum were obsessed with lemon meringue pies, every time we would eat out we would always get one. She used to make them for me too. This brings back a lot of memories and unlocks a special moment from my childhood that I never knew I missed so much, approved=true, user_name=Em, hs_createdate=1736907161317, rating_new__1_5_=5, id=22622207281}, {comment_text=Straight forward and proven receipes always. Such a crowd pleaser, approved=true, user_name=Connor Giblin, hs_createdate=1735442423896, rating_new__1_5_=5, id=21775565601}, {comment_text=This is a very easy recipe. I used crushed biscuits as the base, approved=true, user_name=Brent Betbeder, hs_createdate=1719753872287, rating_new__1_5_=5, id=13830019482}, {comment_text=It's very good and I always enjoy it., approved=true, user_name=Murray, hs_createdate=1702249883623, rating_new__1_5_=5, id=11175470216}, {comment_text=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, approved=true, user_name=Lillian, hs_createdate=1702249883571, rating_new__1_5_=5, id=11175680037}, {comment_text=Really loved it especially the sweetness because I love lemons!!!, approved=true, user_name=Daisy, hs_createdate=1702249882369, rating_new__1_5_=5, id=11175347712}]}
Reviews
56
What did you think of this recipe?
Sarah
I’ve been struggling to make the meringue on the top. Can I have some tips? It always goes runny even after beating the egg whites well till peaks form when I add the sugar gradually that’s when it goes wrong. CHELSEA: There are a couple of things that can cause your meringue mixture to go runny. One is over or under beating the egg whites before adding the sugar - you want soft peaks, where the egg whites hold their shape loosely, rather than stiff peaks (where you can tip the bowl upside down and the mixture doesn't move!). The other is adding all of the sugar too quickly - the sugar should be added 1 tablespoon at a time, over the space of about 10 minutes.
4
Sammy
It took awhile to make but it was worth the wait. All my family loved it and begs me to make more !
5
Diane
Easy recipe, and was delicious, thanks chelsea
5
Alyssa
using this because annabel langbein freaking failed me
3
Em
I remember when I was a kid me and my mum were obsessed with lemon meringue pies, every time we would eat out we would always get one. She used to make them for me too. This brings back a lot of memories and unlocks a special moment from my childhood that I never knew I missed so much
5
Connor Giblin
Straight forward and proven receipes always. Such a crowd pleaser
5
Brent Betbeder
This is a very easy recipe. I used crushed biscuits as the base
5
Murray
It's very good and I always enjoy it.
5
Lillian
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
5
Daisy
Really loved it especially the sweetness because I love lemons!!!
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 20-25 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.
I’ve been struggling to make the meringue on the top. Can I have some tips? It always goes runny even after beating the egg whites well till peaks form when I add the sugar gradually that’s when it goes wrong. CHELSEA: There are a couple of things that can cause your meringue mixture to go runny. One is over or under beating the egg whites before adding the sugar - you want soft peaks, where the egg whites hold their shape loosely, rather than stiff peaks (where you can tip the bowl upside down and the mixture doesn't move!). The other is adding all of the sugar too quickly - the sugar should be added 1 tablespoon at a time, over the space of about 10 minutes.
4
Sammy
It took awhile to make but it was worth the wait. All my family loved it and begs me to make more !
5
Diane
Easy recipe, and was delicious, thanks chelsea
5
Alyssa
using this because annabel langbein freaking failed me
3
Em
I remember when I was a kid me and my mum were obsessed with lemon meringue pies, every time we would eat out we would always get one. She used to make them for me too. This brings back a lot of memories and unlocks a special moment from my childhood that I never knew I missed so much
5
Connor Giblin
Straight forward and proven receipes always. Such a crowd pleaser
5
Brent Betbeder
This is a very easy recipe. I used crushed biscuits as the base
5
Murray
It's very good and I always enjoy it.
5
Lillian
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
5
Daisy
Really loved it especially the sweetness because I love lemons!!!