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Lemon Meringue Pie
Lemon Meringue Pie

Lemon Meringue Pie

1 hours
50 mins

Make this classic recipe and enjoy the smooth lemon, meringue and biscuity flavours explode in your mouth!

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  • Ingredients
  • Method



  • 2 tablespoons Chelsea White Sugar
  • 1 egg
  • 125g butter, softened
  • 1 ¾ cups Edmonds Standard Grade Flour
  • pinch salt
  • 1 teaspoon Edmonds Baking Powder


  • 400 g can sweetened condensed milk
  • ½ cup fresh lemon juice
  • 1 tablespoon grated lemon rind
  • 5 egg yolks


  • 5 egg whites
  • 1 ½ cup Chelsea Caster Sugar

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
White Sugar

White Sugar

The uniform size of the...

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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.

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.

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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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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