• Monique Jephcote

LEMON MERINGUE PIE

Updated: Jun 9

(more commonly known as my favourite food in the world).




Crust ingredients:

- 1.5 cups plain flour

- 2 tablespoons icing sugar

- 125g butter, chilled, coarsely chopped

- 2.5 tablespoons iced water


Lemon filling ingredients:

- 1/3 cup cornflour

- ½ cup water

- 1 cup fresh lemon juice

- 2 cups caster sugar

- 60g butter, coarsely chopped

- 4 eggs, separated


Recipe:

Stir the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.


Add the water and use a round bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm dish. Trim excess pastry. Cover with baking paper. Place in the fridge for 30 mins to rest.

Preheat oven to 180 degrees Celsius. Fill the lined pastry dish with pastry weights/pie weights/rice/dried beans (pic) & bake in oven for 15 mins. Remove the paper and pastry weights or rice etc. Bake for a further 15-20 mins or until crisp and golden. Set aside to cool completely.


Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a whisk to stir over medium heat for 4 mins or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.


Preheat oven to 190 degrees. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.


Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 mins or until the meringue peaks are light golden (you can also use a blowtorch for this step if you have one). Set aside to cool completely. Serve :)

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Monique Jephcote, 2020 l monique@theintuitivedietitian.com.au

Certified Intuitive Eating Counsellor, Dietitian & Personal Trainer

1a/12 Tierney Place Tweed Heads South 2486, NSW, AUSTRALIA

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