Lemon Meringue Pie

Cook time 1 hour 20 minutes (+2 hours chilling)
Servings 6


Lemon curd
6 whole eggs
525g caster sugar
4 tsp cornflour
4 lemons, zested and juiced
60g butter

500g flour
250g cold butter, cubed
1 egg yolk
2 tbsp water, or enough to just bind

4 egg whites
1 cup caster sugar

Lemon Meringue Pie


For the pastry:
Put all the ingredients in a blender except for the water and blend until it crumbles, then add a little water until it forms a ball of dough. Remove from blender and on a clean surface lightly knead the dough, then let it rest in the fridge for 30 minutes.

Preheat oven to 200°C. Roll out pastry on a lightly floured surface to approximately ½cm thick. Line a 21cm (approx.) flan dish with the pastry, trimming excess. Prick the pastry with a fork, place on a large baking tray, and refrigerate for 15 minutes. Cover the pastry with baking paper and fill with pastry weights or rice. Blind bake for 15 minutes, then remove paper and pastry weights or rice. Bake a further 20-25 minutes until golden brown. Set aside to cool.

To make the curd:
Whisk eggs, sugar and cornflour. Add lemon zest and juice and whisk over a moderate heat for 5-8 minutes until it has thickened. Add butter at the end and mix through with a spatula. Cool to room temperature and then chill in the fridge for 2-3 hours.

Strain mixture into a heatproof bowl, cover surface with glad wrap and place in the fridge for two hours or until chilled.

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

Spread the lemon curd 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 to 6 minutes or until the meringue peaks are light golden. (Alternatively, you can use a blow torch to brown the meringue).
Set aside to cool completely. Serve.