Lemon Meringue Pie

First off, every time I see Meringue written/typed I think of Merengue or more precisely Pintame or Sauvemente by Elvis Crespo and my feet start tapping. Ok now that I have that out of the way.

I have never actually had Lemon Meringue Pie before, sorry correction I have no recollections of eating it in the past but Mum says she made it a bit when I was a wee kid so I quite possibly have eaten it before. Nevertheless when I was pulling Bush Lemons off the tree on the side of the road, I knew that the the first thing I was going to make was Lemon Meringue Pie.

Like any good Australian, this recipe comes from The Australian Women’s Weekly Cooking Class Cookbook, our version is at least 29 years old as Mum’s maiden name is written in the front. This book though is a classic and many of our favourite recipes are from it.

I didn’t use the pastry recipe supplied but my last pastry disc from the Chocolate Mascarpone Tart and that pastry worked quite well.


Lemon Meringue Pie
The Australian Women’s Weekly Cooking Class Cookbook

4TBSP plain flour
4TBSP corn flour
3/4C lemon juice
lemon zest from the juiced lemons
1C sugar
90g butter, in small cubes
4 egg yolks, lightly beaten
1 1/4C water

4 egg whites
2TBSP water
pinch salt
3/4C castor sugar

Line a 9″(23cm) pie plate with your preferred pastry. Decorate the edges with your finger, prick base with fork, line with a disc of baking paper and cover with rice, beans or baking weights. Cook in a 180°C oven for 10-15 minutes or until it is lightly browned. Leave to cool.

Dissolve the cornflour in a portion of the water so that it is smooth. In a saucepan combine the sifted flours, lemon zest, lemon juice, sugar and water. Stir till smooth over a moderate heat until the mixture boils and thickens, it must boil. Reduce the heat and stir for a further 2 minutes. Remove from heat and stir in butter and egg yolks, keep stirring till the butter is melted. Leave to cool.

Spread the cooled filling into the pastry shell. Beat the egg whites, salt and water on high speed till soft peaks form. Keep beating at high speed and gradually pour in the sugar until the sugar has dissolved (you can tell this by dipping your finger in the mixture and rubbing it against your thumb, it should be smooth). Spoon on top of the pie, spreading it evenly on top. Peak or rib the meringue decoratively with a knife or a spatula.

Bake in a 160-180°C oven for 5-10 minutes or until the meringue has just lightly browned. Remove from oven and cool. It is easiest to slice this with a normal dinner knife dipped in hot water.

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