09 Jun Classic Lemon Meringue Pie
Foodie Friday: To celebrate the Queen’s birthday take out your china and have a weekend full of English delicacies.
Host a high tea with scones, sandwiches and our favourite lemon meringue pie. This recipe will not disappoint with its combination of buttery pastry and custard that is sweet but not overpowering. Serve with tea, coffee or a classic elderflower cordial.
Preparation: 40 mins
Cooking 40 mins
Skill Level: Mid
- 1 quantity sweet shortcrust pastry, shaped into a disc before wrapping and chilling
- 40g (⅓ cup) cornflour
- 200ml strained freshly squeezed lemon juice
- 80ml (⅓ cup) water
- 220g (1 cup) caster sugar
- 6 egg yolks
- 100g butter, diced
- 4 egg whites
- Pinch of salt
- 220g (1 cup) caster sugar
Chilling time: 2 hrs
Cooling time: 30 mins
Allow an extra 40 mins to make the pastry
- Preheat oven to 200°C. Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3 mm thick. Line an ungreased 22 cm diameter (base measurement), 3 cm deep pie plate with the pastry. Use a small sharp knife to trim any excess pastry.
- Place the pastry case on an oven tray and use a fork to prick the base about 12 times. Line the pastry case with baking paper or foil and fill with pastry weights, dried beans or raw rice, making sure they fill the case. Bake in preheated oven for 15 minutes.
- Remove the pastry case from the oven and use the paper or the foil to lift the weights out of the case. Return the case to the oven and bake for a further 15 minutes or until the pastry is just cooked through and looks dry. Set aside to cool.
- To make the lemon filling, place the cornflour in a medium saucepan. Use a balloon whisk to gradually stir in the combined lemon juice and water until smooth and well combined. Stir in the sugar, egg yolks and butter. Stir over medium heat for 3-5 minutes or until the butter melts. Continue to stir over medium-low heat for 5-10 minutes or until the mixture simmers and thickens. Pour immediately into the pastry shell and use the back of a metal spoon to smooth the surface. Set aside for 30 minutes to cool. Cover and chill for 2 hours or until the filling is set. When ready to serve, preheat oven to 240°C.
- To make the meringue topping, use an electric mixer with a whisk attachment to whisk the egg whites and salt on medium speed until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, whisking well after each addition until the mixture is very thick and glossy and all the sugar has dissolved. Use a spatula or large metal spoon to stir the meringue mixture gently to expel any excess air. Spread the meringue mixture over the top of the lemon filling, swirling as desired. Bake in preheated oven for 5-10 minutes or until browned on the edges (see Baker’s tips). Stand for 5 minutes before scooping with a large metal spoon or cutting into wedges with a sharp knife that has been dipped in hot water (see Baker’s tips).
- This pie is best eaten the day it is made.
- You can also use a blowtorch to caramelise the meringue topping instead of returning it to the oven.
- Dipping the spoon or knife in hot water and drying before scooping or cutting will make it easier.