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Lemon Meringue Pie
Lemon Meringue Pie
Desserts

Lemon Meringue Pie

3.6
1 hours
50 mins
Easy
8

Make this classic recipe and enjoy the smooth lemon, meringue and biscuity flavours explode in your mouth!

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  • Ingredients
  • Method

Ingredients

PASTRY

  • 2 tablespoons Chelsea White Sugar
  • 1 egg
  • 125g butter, softened
  • 1 ¾ cups Edmonds Standard Grade Flour
  • pinch salt
  • 1 teaspoon Edmonds Baking Powder

FILLING

  • 400 g can sweetened condensed milk
  • ½ cup fresh lemon juice
  • 1 tablespoon grated lemon rind
  • 5 egg yolks

MERINGUE

  • 5 egg whites
  • 1 ½ cup Chelsea Caster Sugar

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=30


{has_more=true, offset=40, total=50, results=[{comment_text=Absolutely delicious! The family polished it off on about 10 minutes!!, approved=true, user_name=Gayle, hs_createdate=1702249869122, rating_new__1_5_=5, id=11175456905}, {comment_text=Typos in method of cooking meringue.CHELSEA: thanks for your feedback, all fixed now!, approved=true, user_name=Broj, hs_createdate=1702249868477, rating_new__1_5_=2, id=11175607396}, {comment_text=very very good recipe makes yummy food, approved=true, user_name=ashley, hs_createdate=1702249864538, rating_new__1_5_=5, id=11175604797}, {comment_text=The only thing in this recipe that's decent is the crust. Honestly the filling was the biggest let down I've ever had for a lemon meringue. The filling was way too runny too support any meringue topping and even the meringue wasn't great, too much sugar which caused it to start losing the air that was whipped in so it just became a thick glossy mess (yes I beat stiff peaks and yes I've made successful meringue many many times). At least the chickens were happy with their treat. Now to go find my standard recipe and make one that won't be a fail., approved=true, user_name=Jade, hs_createdate=1702249864355, rating_new__1_5_=1, id=11175607362}, {comment_text=I have made this several times and loved it. I wanted to try and stop the leakage as happens with this type of pie. I cooked the filling in a pot till it thickened and then put it in the shell. No leakage. Brilliant., approved=true, user_name=Helen, hs_createdate=1702249863126, rating_new__1_5_=5, id=11175374745}, {comment_text=Very nice, approved=true, user_name=Debbie, hs_createdate=1702249861944, rating_new__1_5_=5, id=11175679746}, {comment_text=I loved this recipe the pie tasted fantastic my hole family love it as will and in short it was wow. thank you love it sow much, approved=true, user_name=Olive Lockyer, hs_createdate=1702249860693, rating_new__1_5_=5, id=11175572635}, {comment_text=It was relatively easy to make, and tasted fantastic. It used the least amount of dishes for a lemon meringue pie recipe. It will be a repeat performance., approved=true, user_name=Rachel, hs_createdate=1702249859219, rating_new__1_5_=5, id=11175653539}, {comment_text=It is so easy and fun to make It is soooo yummy., approved=true, user_name=Kale, hs_createdate=1702249858828, rating_new__1_5_=5, id=11175572509}, {comment_text=Curdled and didnt set, approved=true, user_name=Jade, hs_createdate=1702249858248, rating_new__1_5_=1, id=11175388267}]}
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Method

Pastry
Combine the Chelsea White Sugar and egg in a food processor until pale and frothy. Add the butter, flour, baking powder and salt. Process until the mixture clumps together in a ball around the blade. Wrap in cling film or baking paper and chill for 30 minutes.

Press the chilled pastry into the base and up the sides of a 23-25cm loose-bottomed quiche, cake or pie tin. Chill again for 30 minutes. Meanwhile, preheat oven to 180ºC bake.

Blind bake pastry crust for 20-25 minutes until golden and crisp. Reduce the oven temperature to 160ºC bake.

Filling
While the pastry crust bakes, make the filling. Place all the ingredients in a bowl and mix until well combined. Pour into the cooked pastry shell. Bake for 20 minutes.

Meringue
Beat the egg whites until stiff peaks form. Gradually beat in the Chelsea Caster Sugar until it is all incorporated and the mixture is glossy. This should take about 10 minutes.

Pipe or pile the meringue onto the hot filling. Bake for 15 minutes, until meringue is firm and crisp. Cool completely in the tin (can be refrigerated after cooling if desired).

Slice the cooled pie with a wet knife, wiping it clean between cuts. Serve with whipped cream or ice cream.

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50

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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