Lemon Meringue Pie
Chef:
Jus-Rol
Prep:
20 mins
Cook:
35 mins
Spoil your family this weekend and make this delicious traditional favourite. It appears to have international favour as there are various versions in English, French and American books.
Jus-Rol™ All Butter Shortcrust Pastry Block
5 eggs, separate 3 of the eggs
300g caster sugar
3 lemons, juice and rind
125g unsalted butter, cut in small pieces
Preheat oven to 200ºC (180ºC fan assisted oven).
Roll out pastry and use to line baking tin. Cover with baking paper and baking beans and bake for 10-15 minutes.
Beat together the 3 egg yolks with the 2 whole eggs, 150g of caster sugar and lemon juice and rind. Place in pan and heat gently stirring continuously.
When warm but not boiled, gradually add the butter stirring throughout. Allow the mixture to just start to thicken then remove from heat.
Once the pastry is baked, remove from the oven and pour the lemon mixture into the case.
Reduce the oven temperature to 190ºC (170ºC fan assisted oven) and return to the oven for 8-10 minutes.
Remove from the oven and allow to cool.
Whisk the egg whites in a large bowl until frothy, then gradually whisk in the remaining caster sugar a little at a time until it is all incorporated and the egg whites are glossy and stiff.
Place tablespoonful’s of the meringue on top of the lemon filling – starting at the outer edge and working inwards until all the filling is covered.
Bake in the oven for 10 minutes until the meringue is golden brown and crisp.
Serve warm or cold.
Great recipes brought to you by Jus Rol
Serves
6
Preparation Time
20 minutes
Cooking Time
35 minutes
Main ingredients
Fruit, Eggs, Pastry
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Medium
When you shake the tin the filling will be just a little ‘wobbly ‘ in the centre but this will set up on cooling
