Lemon Meringue Pie - Aussie Style

READY IN: 2hrs
YIELD: 1 20cm pie




  • Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good.
  • Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds.
  • Cube butter and add to the processor, process until it resembles breadcrumbs.
  • Add water; I usually add 1/2 cup of water (the moister the pastry the better the result).
  • Process until it is a ball of pastry.
  • Wrap in Glad Wrap and put in the fridge for 1 hour.
  • Grease a 20cm pie dish. I usually rub with butter then dust with flour.
  • Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it.
  • The pastry will rise slightly.
  • The remainder can be frozen.
  • Line the greased pie dish bake for 15 minutes in oven set at 180°C.
  • LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined.
  • Add water, lemon juice and lemon rind.
  • Cook until the liquid has thickened and is translucent.
  • Remove from the heat.
  • Stir in lightly beaten egg yolks until fully combined.
  • Stir in butter until fully combined.
  • {our the lemon filling into the already semi cook pastry.
  • MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak.
  • Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it.
  • Add the lemon juice/white vinegar, cornflour and cream of tartar.
  • Beat in until combined.
  • Take a really large serving spoon and place spoonfuls on top of the lemon filling.
  • Go around the pie doing this and a scoop for the middle.
  • The oven should be preheated to 150°C, which I think is about 300°F.
  • Bake for about 40 minutes.
  • The secret is to turn the oven off, open the door slightly and let the pie cool in the oven.
  • Hope that all makes sense.