This luscious homemade lemon meringue pie recipe is a gorgeous dessert for special occasions. With crisp homemade pastry, tangy curd and fluffy meringue, you'll want to save this recipe.
Pastry
Ingredients
250g (1 2/3 cup) plain flour, sifted
80g (1/2 cup) icing sugar
125g (1/2 block) chilled Fairy margarine, cut into small pieces
1 egg
1-2 tablespoons cold water
Method
Combine flour icing sugar and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and sufficient water until pastry comes together
Knead lightly on a board and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest
Preheat oven to 200°C
Roll dough out on a floured bench to a circle and line a 20cm x 5cm fluted tin
Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes
Blind bake pastry for 10 minutes. Remove the paper and beans or rice, reduce the temperature to 180°C and bake for another 15 minutes or until golden. Leave to cool
Turn oven temp down to 160°C
Filling
Ingredients
40g Fairy margarine
75g (1/2 cup) corn flour
110g (1/2 cup) caster sugar
Juice and zest of 2 lemons
250ml (1 cup) water
3 egg yolks
Method
Combine the Fairy, corn flour, sugar, juice, zest, and water in a saucepan. Bring to the boil and whisk continuously until smooth, thick and glossy. Remove from heat and cool
Once cooled add the egg yolks and combine well. Place a piece of baking paper on top to prevent a skin forming
Meringue
Ingredients
3 egg whites
110g (1/2 cup) caster sugar
Pinch of cream of tartar
Method
Whisk the egg whites at high speed until soft peaks. Reduce the speed and add cream of tartar
Slowly add the sugar 1 spoonful at a time until combined. Increase the speed and whisk until glossy and stiff
Assembly: Fill the cooled pastry case with the lemon filling. Top with the meringue. Make swirls in the meringue with the back of a spoon
Bake in oven for 10-15 minutes until the meringue is golden
