Be the envy of your friends with this recipe for Lemon Meringue Pie


125 g butter, softened
90 g icing sugar
1 egg
280 g cake flour

Lemon Curd:
250 ml (1 C) white sugar
30 ml (1 T) cake flour
45 ml (3 T) corn flour
1 ml (¼ t) salt
375 ml (1½ C) water
2 lemons, juiced
1 lemon, zested
30 ml (2 T) butter
4 eggs yolks

Italian Meringue:
4 egg whites
225 g caster sugar
pinch salt

How to

To make the pastry, place the butter, icing sugar and egg in the bowl of a mixer.

Beat with the paddle attachment until light.

Add the flour and continue to mix until the mixture comes together in a dough.

Form the dough into a disk and wrap with plastic wrap.

Refrigerate for 30 minutes.

Roll the pastry out to and line your pie dish or baking pan and neaten the edges.

Refrigerate for 30 minutes.

Line the pastry with baking paper and fill with baking beans or rice.

Bake the pastry in an oven preheated to 190°C for 20 minutes or until the pastry is crisp and golden.

Remove the baking paper and beans and return to the oven for an additional 5 minutes to crisp the bottom.


Lemon Curd:
Place the sugar, flour, corn flour and salt into a heavy-bottomed saucepan.

Add the water and lemon juice.

Whisk over medium heat for about five minutes or until the mixture boils and thickens.

Remove the saucepan from heat and whisk in the butter.

Whisk in the egg yolks, bring back to the boil and continue to cook for two minutes.

Remove from heat and allow to cool for a few minutes.

Stir in as much of the lemon zest as is required for the lemon curd to be tangy but not bitter.

Pour the filling into the baked pastry shell and leave until completely set and cool.

Italian Meringue:
Place the egg whites and the castor sugar in the top of a double boiler.

Cook over medium heat until the sugar is completely dissolved in the egg whites and the mixture is warm to the touch. Transfer the meringue mixture to an electric mixer.

Beat using the whisk attachment for 5 – 10 minutes or until the meringue is glossy, white and stiff.

Decorate the top of the curd with the meringue.

Use a kitchen blow torch to caramelize the meringue.

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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor