Go Back
Print
Recipe Image
Smaller
Normal
Larger
Lemon Meringue Pie
Simple Living. Creative Learning
Lemon meringue pie is a favourite of ours, with it's crunchy tart base, smooth and tangy filling and fluffy meringue top.
Print Recipe
Pin Recipe
Save
Saved!
Ingredients
Tart Shell or Use a pre-Made One
1/2
cup
castor sugar
1
egg
125
g
butter
2
cups
plain flour
2
tsp
baking powder
1/2
tsp
salt
Lemon Filling
1 tin
(395g)
condensed milk
3
egg yolks
1/4
cup
lemon juice
Meringue
1/4
cup
castor sugar
3
egg whites
pinch
cream of tartar
Instructions
Tart Shell
Grease and line a pie pan.
Mix sugar and butter together.
Add egg and beat well.
Sift the flour and baking powder and add to the butter mixture.
Add the salt and mix well.
Wrap in clingwrap and refrigerate for about one hour.
Roll out the dough on a floured board and place into pie pan.
Prick the dough with a fork before covering with baking paper. Pour over beans for blind baking.
Bake 180˚C for about 15-20 minutes until golden.
Lemon Filling
Using electric beaters, beat the condensed milk, lemon juice and 3 egg yolks until well combined.
Pour over cooled prepared base.
Meringue
Preheat oven to 160˚C or 140˚C for fan forced.
Beat the egg whites until soft peaks form.
Slowly add the caster sugar and a pinch of cream of tartar and beat until glossy and stiff peaks form.
Carefully spoon the meringue over the lemon mixture.
Place in oven and bake until lightly brown.
Let cool in oven before transferring to the refridgerator.
Keyword
Dessert
Tried this recipe? Share a pic on Instagram
#simplelivingcreativelearning