Lemon Meringue Pie

The Lemon Meringue PieyummyI especially love the scent of lemon that is why it is one of my favourite dessert recipes. The baked meringue and lemon custard are a match made in heaven!

Just rememberpie baking recipes require much patience especially when it comes to making good flaky crusts. Practice makes perfect!

Ingredients for Pastry:

  • 70 g butter; cold
  • 2 tbsp castor sugar
  • 120 g plain flour; sifted
  • 1/4 tsp salt
  • 1/2 cup icecold water

Ingredients for Filling:

  • 20 g custard powder
  • 10 g castor sugar
  • 1/2 cup water
  • 1/4 cup lemon rind and juice
  • 15 g butter; at room temperature
  • 1/4 cup orange rind and juice
  • 1 egg yolk; lightly beaten

Ingredients for Meringue:

  • 1 egg white
  • 1/4 tsp tartar cream
  • 10 g castor sugar

Lemon Meringue Pie

Method for Pastry:

Use a knife or pastry cutter to mix flour, salt and butter to breadcrumbs. Make a hole in the center and add enough cold water to form a dough. Press firmly to bottom of baking pan.
Pierce with a fork all over dough and sprinkle with orange juice. Bake at 175°C for 20 minutes. Leave to cool.

Method for Filling:

Cook custard powder with half of water over low heat. Stir gently and continuously. Add remaining water. Stir till custard powder is well blended, then add butter, lemon and orange rind, juices and castor sugar. Keep stirring till it thickens. Turn off the heat and slowly add egg yolk. Keep stirring till well blended. Allow to cool before spooning onto cooled pastry.

Method for Meringue:

Beat egg whites with tartar cream till frothy. Gradually add sugar. Keep beating till stiff peaks formed. Spread evenly over lemon custard layer.
Bake at 150°C for 25 minutes till meringue peaks start to turn slightly golden brown.
Best serve while hot.


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