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Lemon Meringue Pie



12 portion(s)


  • 1 quantity sweet shortcrust pastry, chilled (see Everyday Cookbook, approx 380-400g)


  • 1 lemon, zest only, no white pith
  • 100 g caster sugar
  • 120 g lemon juice (approx. 3 lemons)
  • 65 g unsalted butter, cut into pieces
  • 6 eggs


  • 4 egg whites, room temperature
  • ¼ tsp cream of tartar
  • 150 g icing sugar

Recipe's preparation

  1. Lightly grease a 22 cm pie dish and set aside.

  2. Roll out pastry onto ThermoMat or a lightly floured work surface to line your pie dish. Transfer pastry to prepared pie dish and remove any excess pastry hanging over the edges. Ensure there are no tears or holes in the pastry. Allow to rest 30 minutes in the refrigerator.

  3. Preheat oven to 180°C. Line chilled pastry base with baking paper then fill with pie weights or beans. Blind bake 15 minutes (180°C) on the bottom shelf of the oven until slightly golden. Remove pie weights or beans and bake for a further 10 minutes (180°C), until golden brown and cooked through. Set pastry in pie dish aside and allow to cool.

  4. Filling
  5. Place lemon zest and caster sugar into mixing bowl and mill 10 sec/speed 9. Scrape down sides of bowl. 

  6. Add lemon juice and butter and heat 3 min/60°C/speed 2

  7. With blades rotating 45 - 50 sec/speed 2, add eggs one at a time through hole in mixing bowl lid. Once eggs are incorporated, cook 7 min/80°C/speed 2. Filling will thicken as it cooks. Set aside. Thoroughly clean and dry mixing bowl.

  8. Meringue
  9. Increase oven temperature to 200°C.

  10. Insert butterfly. Place egg whites and cream of tartar into mixing bowl and whip 3 - 4 min/50°C/speed 3.5, continuing to whip until stiff peaks form.

  11. With butterfly rotating 4 min/50°C/speed 3, add icing sugar one tablespoon at a time through hole in mixing bowl lid.

  12. Transfer lemon filling into cooked pastry case and gently smooth over the top. Spread meringue on top of lemon filling and use a spoon to form soft  peaks. Bake 5 minutes (200°C) until meringue is lightly browned. Remove from oven and allow to cool (approx. 30 minutes) then transfer into the refrigerator to chill for minimum 1 hour.

  13. Slice and serve chilled.


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Lemon meringue pie is a great dessert or special treat at afternoon tea.


The recipe for one batch of sweet shortcrust pastry can be found in the Everyday Cookbook.


The filling of the pie will be a pouring custard consistency at step 7 when you add it to the pastry. This is why it is important to ensure that there are no holes in your pastry. If there are any holes, no need to worry, the pastry can be easily pressed back together prior to baking.


The recipe for this Lemon Meringue Pie and other delicious recipes can be found in our Everyday Cookbook. Visit //bit.ly/1hrB8Z3 or contact your Consultant to purchase your copy.

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