Lemon Meringue Pie Recipe for Viewing or Printout

lemon meringue pie

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Lemon Meringue Pie Recipe

The biscuit pastry

60g butter
3 tablespoons sugar
2 tablespoons milk
1 cup self-raising flour

  1. Beat butter and sugar to a cream
  2. Gradually add sifted flour and milk into mixture
  3. Stir well to form a stiff mixture suitable for kneading
  4. Knead on lighty floured board
  5. Roll out and put into tin
  6. Bake in a moderate oven until golden brown
biscuit pastry

The Lemon Filling

1 1/2 cups of water
5 tablespoons of cornflour
2 egg yolks
1/2 cup lemon juice
2 strips of lemon rind
1/2 cup white sugar
1 tablespoon butter

  1. Blend cornflour with the water
  2. Add egg yolks, strained lemon juice, rind, sugar and butter
  3. Stir over heat until mixture thickens.  Continue to heat and stir for a minute or two
  4. Remove rind (and any egg white that may have accidently got in) and allow to cool a little
  5. Pour into cooked biscuit shell
lemon filling

The Meringue

4 egg whites
1/3 cup caster sugar (can use less, adjust to own taste)

  1. Whisk egg whites until stiff peaks
  2. Gradually add sugar and beat until fully incorporated
  3. Pile on top of lemon filling
  4. Brown lightly in a slow oven
The Meringue

Makes one pie, about 8 good size slices



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