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Lemon meringue pie
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in our perfected lemon meringue pie with a fluffy cloud-like topping over zesty lemon filling.
Ingredients:
  • 7 eggs, lightly whisked
  • 310ml (1 1/4 cups) thickened cream
  • 215g (1 cup) caster sugar
  • 185ml (3/4 cup) fresh lemon juice
  • 30.00 ml finely grated lemon rind
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 24.00 gm icing sugar mixture
  • 1 egg yolk
  • 1-40.00 gm chilled water
  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 4 egg whites, at room temperature
  • Pinch of cream of tartar
Instructions:
  • Combine the eggs in a bowl with cream, sugar, lemon juice, and rind, whisking until fully incorporated. Chill in the fridge for 1 hour to enhance the flavors.
  • Combine flour, butter, and icing sugar until the mixture resembles fine breadcrumbs. Gradually add egg yolk and water, pulsing until the pastry comes together.
  • Chill the dough in plastic wrap for 30 minutes in the refrigerator before rolling it out on a floured surface to a 4mm-thick disc. Preheat the oven to 200C/180C fan forced.
  • Line a 5cm-deep, 25cm pie dish with pastry and trim the excess. Gently press the pastry around the edge to extend it about 2mm above the dish.
  • Place a sheet of baking paper over the pastry, then fill with pastry weights, uncooked rice, or beans. Bake the pastry in the oven for 15 minutes until it turns a light golden color, then take it out.
  • - Discard the parchment paper and baking weights. Bake for an additional 5 minutes. Let it cool. - Lower the oven temperature to 160°C/140°C fan forced. Pour the lemon mixture into the cooled pastry crust. Bake for 1 hour until it is just set. Let it cool. - Chill in the fridge for 2 hours before serving.
  • Combine sugar and 60ml (1⁄4 cup) water in a saucepan over low heat, stirring until the sugar dissolves while using a wet pastry brush to brush down the sides of the pan.
  • Heat the sugar syrup over medium-high heat without stirring until it reaches 115C (soft ball stage) on a cook’s thermometer, about 3-5 minutes.
  • Meanwhile, with an electric mixer using a whisk attachment, whip the egg whites and cream of tartar until soft peaks form while the syrup cooks.
  • Once the syrup hits 121C and reaches the hard ball stage, gently pour it into the egg white mixture. Beat on high speed until the meringue becomes thick and glossy.
  • Transfer the chilled lemon pie to a serving plate. Spread the meringue on top, then use a flat-bladed knife to create decorative swirls and peaks.
  • Caramelize the meringue with a kitchen blowtorch or bake the pie at 200°C/180°C fan forced for 5 minutes until browned.

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