Prep 40 mins
Cook 25 mins
Found this in Canadian Family Circle magazine many years ago & loved it. Hope you enjoy it too.
- 1 1⁄2 cups plain flour
- 1⁄2 teaspoon baking powder
- 125 g butter, chilled
- 2 tablespoons cold water
- 1⁄2 cup plain flour
- 1⁄2 cup cornflour
- 1 cup caster sugar
- 1 1⁄4 cups lemon juice
- 1 cup water
- 125 g butter
- 6 egg yolks
- 6 egg whites
- 1 1⁄2 cups caster sugar
- Brush a 23cm fluted flan tin with melted butter or oil. Place flour, baking powder and butter in food processor.
- Process for 30 seconds using the pulse action. Add water and process a further 30 seconds or until the mixture comes together.
- Turn onto a lightly floured surface and press together until smooth. Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
- Ease pastry into the tin and trim edges. Cover with plastic wrap and refrigerate 20 minutes.
- Preheat oven to moderate 180°C/350°F Cut a sheet of greaseproof paper to cover pastry-lined tin.
- Spread a layer of dried beans or rice evenly over the greaseproof paper. Bake for 10 minutes, then remove from the oven and discard paper and beans. Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden. Allow to cool completely.
- To make filling: Combine flour, cornflour and sugar in a medium pan. Gradually stir in lemon juice and water and blend until smooth. Stir over a low heat until mixture boils and thickens.
- Remove from heat, stir in butter and egg yolks. Return to low heat and stir until butter has melted. Cover with plastic wrap and cool completely. Place in prepared pastry.
- To make topping: Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
- Preheat oven to moderately hot 210°C.
- Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal. Peak the meringue using a flat bladed knife.
- Bake for 5 minutes or until meringue is lightly browned on top.
- NOTE: For best baking results make the pastry and the filling the day before and store separately. The meringue only needs to cook for about 5 minutes - enough for it to brown lightly. If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.
What a great pie Heydarl. We loved the taste and texture of this incredible dessert. It was well worth the extra love and effort. The crust was tasty and crisp, the filling very citrusy while the meringue was light, fluffy and sweet. Thanks so much for posting. I will be making this treasure again soon.
I didnt make the pastry, but as I use this pastry all the time I knew it would be good :) I made the filling and it was great! very tingly, very lemony. I used frozen (fresh) lemon juice, and fresh eggs from my chooks. I think that next time I will cut the cornflour down a bit, cause the eggs were big and orange-yolked, and the filling ended up a little thick. The meringue was spot on, and I have a "whisk" attachment, only took a few minutes to make. I made this in an 8" square pan, and had some filling left over. I made about 30 tiny meringues for the Grandies, and then mixed the lemon filling with the meringue, put it in a container, and tasted it this morning. it's so darn WOW that I might fiddle with it and come up with another recipe :) thanks hey darl!
Wow, this one's a winner. Luscious lemony tongue tingling filling, with a beautiful light as air topping. The pastry wasn't half bad either. Thanks for such a fantastic recipe, this is the first ever lemon meringue pie I have ever made - and this recipe will be the one I keep making. Made for ZWT3.