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Doreen's lemon meringue pie
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Prep Time:
240 minutes
Cook Time:
35 minutes
Total Time:
275 minutes
Tantalizing lemon meringue pie: buttery pastry, zesty lemon curd, and fluffy meringue. A top choice for dessert!
Ingredients:
  • 80g butter, softened
  • 53.75 gm caster sugar
  • 225.00 gm self-raising flour
  • Pinch of salt
  • 430.00 gm caster sugar
  • 82.50 ml plain flour
  • 3 egg yolks
  • 42.00 gm lemon juice
  • 2 tsp finely grated lemon rind
  • 40g butter, chopped
  • 4 egg whites
Instructions:
  • Prepare Lemon Filling: In a saucepan, mix sugar, flour, and salt. In a separate bowl, whisk egg yolks with 1 cup of water, then gradually whisk into the flour mixture. Cook over medium-high heat for 10 minutes, stirring constantly until thickened. Remove from heat and strain into a heatproof bowl. Add lemon juice, rind, and butter, stirring until the butter melts. Cover with plastic wrap, cool for 15 minutes, then refrigerate for 2 hours until set.
  • With an electric mixer, whip the butter and sugar until they are fluffy and light. Add the egg and beat until thoroughly combined. Sift the flour and salt over the mixture, then gently combine them using your fingers. Form the mixture into a disc, cover it with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 200C/180C fan-forced and grease a 3cm-deep, 22cm round loose-based fluted pie tin.
  • 1. Flatten pastry between 2 sheets of baking paper to the size of your tin. Gently press pastry into the tin and trim excess. 2. Line the pastry with baking paper and fill with pie weights or uncooked rice. 3. Bake for 10 minutes, then remove weights and paper. 4. Bake for an additional 10 minutes or until pastry is cooked and lightly golden. 5. Let the pastry cool completely before using.
  • For the perfect meringue, whip egg whites with an electric mixer until they form soft peaks, then slowly add sugar, one tablespoon at a time, ensuring it dissolves completely with each addition.
  • Filling the pastry case with a spoon, top it with meringue. Use a spatula to create swirls while spreading the meringue. Bake until the meringue starts to turn golden, about 5 minutes (refer to note). Allow it to stand for 5 minutes before serving.

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