The best Lemon Meringue Pie recipe

One of my all time favourites, lemon meringue pie – this is a must to try making and very simple to follow. The recipe was shared by my mother-in-law sourced from The Australian Women’s Weekly. I’ve since made a few modifications to the original, updated now below.

What do you need to make a lemon meringue pie?

Pastry ingredients:

White Wings Bakeo Biscuit Base Mix
4 tablespoons of butter or margarine spread
1 baking sheet of paper
20 or 23cm loose base tart/flan/quiche pan

Alternatively, if you can’t find (or don’t have) the above, you can choose to purchase a pre-made pastry flan shell and simply fill with the lemon mixture.

Lemon and meringue ingredients:

1/2 cup (75g) cornflour
1 cup (220g) caster sugar
1/2 cup (125ml) lemon juice
1 1/4 cups (310ml) water
2 teaspoons finely grated lemon rind
60g unsalted butter, chopped
3 eggs – separate the yolks from the egg whites
1/4 cup (55g) caster sugar, extra (to add to the egg whites for the meringue)

Cooking Steps:

Prepare the White Wings Bakeo Biscuit Base. Melt the 4 tablespoons of butter or margarine spread.
Place the biscuit base mix in a mixing bowl and add the melted 4 tablespoons of butter or margarine spread and mix thoroughly with a spoon.
Cut a baking sheet of paper into the shape of a circle to fit in the base of your tart/flan/quiche pan.
Insert your baking sheet and then press the biscuit mixture firmly over the base and sides of the ungreased pan, using the back of a glass.
Put the biscuit base covered pan in the fridge for 30-minutes before adding the lemon meringue mixture.
Lemon meringue steps: This next step happens quite quickly, so don’t get distracted doing other things in between. Combine cornflour and sugar in a medium saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens.

Reduce heat; simmer, stirring, 1-minute. Remove from heat; stir in rind, butter and egg yolks. Cool for 10-minutes.
Spread lemon filling into the biscuit base pie shell. Cover; refrigerate for at least 2-hours. Do not use glad wrap or foil as this will stick to the lemon mixture so use a raised plastic cover, like a microwave cover.
Preheat oven to 240°C/220°C fan-forced.
Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add the extra sugar, beating until sugar dissolves.
Roughen surface of lemon pie filling with a fork before spreading the meringue mixture on top. Bake for about 2-minutes or until the meringue becomes browned lightly.
And viola, your lemon meringue pie is ready!