Lemon Meringue Pie - Aussie Style
- Ready In:
- 2hrs
- Ingredients:
- 20
- Yields:
-
1 20cm pie
ingredients
-
PASTRY
- 1 1⁄2 cups plain flour
- 3⁄4 cup self-raising flour
- 1⁄3 cup cornflour
- 1⁄3 cup custard powder
- 185 g butter
- 1 tablespoon sugar
- 1 egg yolk
- 1⁄3 - 1⁄2 cup water
-
LEMON FILLING
- 1⁄2 cup sugar
- 1⁄3 cup cornflour (cornstarch)
- 1 cup water
- 2 lemons, rind of, grated
- 1⁄2 cup lemon juice
- 3 egg yolks
- 1 tablespoon butter
-
MERINGUE
- 4 egg whites (important to use 65gm eggs, jumbo size)
- 1 cup superfine sugar (caster)
- 3 teaspoons cornflour
- 1 teaspoon white vinegar or 1 teaspoon lemon juice
- 1 pinch cream of tartar
directions
- Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good.
- Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds.
- Cube butter and add to the processor, process until it resembles breadcrumbs.
- Add water; I usually add 1/2 cup of water (the moister the pastry the better the result).
- Process until it is a ball of pastry.
- Wrap in Glad Wrap and put in the fridge for 1 hour.
- Grease a 20cm pie dish. I usually rub with butter then dust with flour.
- Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it.
- The pastry will rise slightly.
- The remainder can be frozen.
- Line the greased pie dish bake for 15 minutes in oven set at 180°C.
- LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined.
- Add water, lemon juice and lemon rind.
- Cook until the liquid has thickened and is translucent.
- Remove from the heat.
- Stir in lightly beaten egg yolks until fully combined.
- Stir in butter until fully combined.
- {our the lemon filling into the already semi cook pastry.
- MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak.
- Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it.
- Add the lemon juice/white vinegar, cornflour and cream of tartar.
- Beat in until combined.
- Take a really large serving spoon and place spoonfuls on top of the lemon filling.
- Go around the pie doing this and a scoop for the middle.
- The oven should be preheated to 150°C, which I think is about 300°F.
- Bake for about 40 minutes.
- The secret is to turn the oven off, open the door slightly and let the pie cool in the oven.
- Hope that all makes sense.
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