Lemon Meringue Pie
Prep:  1 hour 25 minutes
Cook:  15 minutes
Serves:  6
Average: 3.9 (72 votes)
Difficulty:
Cuisine:
Saved:
Australian
721
Recipe by: Fairy
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.
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Lemon Meringue Pie
Ingredients:
Pastry
Filling
Meringue
Method:
Pastry
  1. 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
  2. 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
  3. Preheat oven to 200°C
  4. Roll dough out on a floured bench to a circle and line a 20cm x 5cm fluted tin
  5. Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes
  6. 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
  7. Turn oven temp down to 160°C
Filling
  1. 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
  2. Once cooled add the egg yolks and combine well. Place a piece of baking paper on top to prevent a skin forming
Meringue
  1. Whisk the egg whites at high speed until soft peaks. Reduce the speed and add cream of tartar
  2. Slowly add the sugar 1 spoonful at a time until combined. Increase the speed and whisk until glossy and stiff
  3. 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
  4. Bake in oven for 10-15 minutes until the meringue is golden
  5. Leave to cool before serving
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