Lemon meringue pie

By Faeza
06 December 2015



¦ 1 packet (400g) frozen sweetened shortcrust pastry, thawed


¦ 300g (1½ cups) sugar

¦ 90ml (1/3 cup) cornflour (Maizena)

¦ 375ml (1½ cups) water

¦ 3 egg yolks

¦ 45ml (3 tablespoons) butter or margarine

¦ 10ml (2 teaspoons) grated lemon peel

¦ 125ml (½ cup) lemon juice

¦ 2 drops yellow food colour


¦ 3 egg whites

¦ 2ml (¼ teaspoon) cream of tartar

¦ 90ml (1/3 cup) sugar

¦ 3ml (½ teaspoon) vanilla essence


Preheat oven to 200°C. Grease a 20cm pie dish. On a lightly floured surface, roll pastry into a round, 2cm larger than the pie dish. Place pastry in pie dish, pressing firmly against bottom and side.

Trim overhanging edge of pastry. Prick bottom and side of pastry with fork.

Bake blind for eight to 10 minutes or until light brown. Cool on cooling rack.

Reduce oven to 180°C. In small a saucepan, mix together sugar and cornflour, then stir in water gradually.

Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil, stirring, for a minute.

Immediately stir half of hot mixture into egg yolks, then stir back into hot mixture in saucepan. Stir two minutes, and remove from heat. Stir in butter, lemon peel, lemon juice and food colour. Pour into piecrust.

In medium bowl, beat egg whites and cream of tartar until foamy. Beat in sugar, one tablespoon at a time, until stiff and glossy. Beat in vanilla. Spoon onto hot pie filling.

Spread over filling, carefully sealing meringue to edge of crust. Bake for eight to 12 minutes, until meringue is light brown. Cool for two hours. Cover and chill until serving.