Lemon Meringue Pie

Lemon Meringue Pie - Whānau Bake Off


200g Sweet Shortcrust pastry or 2 Sheet Edmonds Sweet Short Pastry.


  • 1/4 cup Edmonds Fielder's cornflour
  • 1 cup sugar
  • 2 teaspoons grated lemon rind
  • 1/2 cup lemon juice
  • 3/4 cup water
  • 3 eggs, separated
  • 1 tablespoon butter


  • 1/4 cup caster sugar
  • 1/4 teaspoon vanilla essence

On a lightly floured board roll out pastry to 6mm thickness or use ready rolled sheet. Use to line a 20cm flan ring. Trim off any excess pastry. Bake blind at 150 degrees celsius for 10-15 minutes. Remove baking blind material. Return pastry shell to oven for 1 minute to dry out pastry base. While pastry is cooking make the filling. Pour filling into cooked pastry base. Spoon meringue topping over lemon filling. Retun to oven and bake at 190 degrees celsius for 10 minutes or until golden. Serves 6.


Blend cornflour, sugar, lemon ring and juice together until smooth. Add water. Cook over medium heat until mixture boils and thickens, stirring constantly Remove from heat. Stir in yolks and butter.


Beat eggs white until stiff but not dry. Beat in sugar, 1 tablespoon at a time, until very thick and glossy. Stir in vanilla.

Recipe credit: 

The Edmonds Cookery Book.


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