Lemon meringue pie
Classic lemon meringue pie recipe that everyone loves. Using shop bought pastry makes it even easier to bake at home.
Lemon Meringue pie is not difficult to make if you follow step by step.
Ingredients
- 1 sweet short crust pastry sheet you can make pastry from scratch - of course
- 4 tbsp corn flour
- 1 cup milk
- 2 eggs – separated
- 100 g sugar
- Grated zest and juice of 1 lemon
- Butter – for greasing the pie dish
Instructions
- Grease a 21cm pie dish. Pre-heat the oven to 200°C. Line the pie dish with pastry sheet, trim excess. Prick the bottom with a fork. Place a sheet of baking paper over the pastry and bake blind for 10 minutes until the pastry is cooked and light brown. Turn the oven temperature down to 150°C.
- While the pastry is in the oven, put milk and corn flour in a small sauce pan and cook on the medium heat. Bring to boil stirring continuously until the mixture becomes a thick cream consistency. Turn off the heat. Add 2 tablespoons of sugar, egg yolks and lemon zest and juice. Mix well. Pour the lemon cream into the cooked pie shell. Put it aside and let it cool a little.
- In a clean bowl, whisk egg white until it forms soft peak. Add rest of the sugar and continue to beat until it becomes stiff meringue.
- Pipe or spread meringue over the lemon cream and bake in oven 150°C for 20-25 minutes.
- Serve warm or chilled.
Tried this recipe?Let us know how it was!
