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LemonMeringuePieLemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping.


serves totaltime preptime cookingtime
1 pie 1 hour
20 minutes
25 minutes 50 minutes


{tab Ingredients} 

Shortcrust Pastry:

  • 125 grams Plain Flour
  • ¼ teaspoon Salt
  • 25 grams Margarine
  • 25 grams Lard
  • 2 teaspoons Water, cold


  • 1 large Lemon, juiced and grated, and made up to 300 ml
  • 25 grams Cornflour
  • 2 medium Egg Yolks
  • 125 grams Sugar


  • 2 medium Egg Whites
  • 2 tablespoons Caster Sugar

{tab Instructions} 

Shortcrust Pastry:

  1. Sieve flour and salt.
  2. Rub the fat into the flour until it looks like fine breadcrumbs, using fingertips.
  3. Mix to a firm dough with water.
  4. Roll out on a floured board to desired shape.
  5. Line a 17.8 cm pie plate with pastry and bake blind.
  6. Bake in the oven at 220˚C for about 25-30 minutes.
  7. Leave to cool.


  1. Blend cornflour with a little of the 300 ml liquid, then stir in the remainder.
  2. Bring to boil, stirring continuously.
  3. Then switch off and leave to cook for 2 minutes.
  4. Remove from heat, stir in sugar and dissolve.
  5. Beat egg yolks and blend in.
  6. Cool slightly then pour into pastry case.


  1. Whisk white of egg until stiff, fold in sugar and spread lightly on filling.
  2. Dredge with castor sugar.
  3. Bake in the oven at 170˚C for about 20 minutes.
  4. Switch off oven and leave to cool in oven.


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