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Lemon Meringue Pie


Recipe Info

  • Servings : 4
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 4:20 h

This famous dessert classic is light and fragrant with lemons.


  • 225g plain flour
  • 2 tbsp icing sugar
  • 125g butter, chilled, coarsely chopped
  • 21⁄2 tbsp iced water
  • 50g cornflour
  • 125ml water
  • 250ml fresh lemon juice
  • 430g caster sugar
  • 60g butter, coarsely chopped
  • 4 eggs, separated


Step 1

Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Step 2

Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl.

Step 3

Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish

Step 4

Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes.

Step 5

Preheat oven to 180°C. Fill the lined dish with pastry weights or rice.

Step 6

Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15- 20 minutes or until crisp and golden. Set aside to cool completely.

Step 7

Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan.

Step 8

Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens.

Step 9

Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

Step 10

Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.

Step 11

Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

Step 12

Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry.

Step 13

Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

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