Lemon meringue pie
- Serves 6
- Prep time: 20 mins | Cooking time: 1 hour
A classic dessert with a shortcake pastry and lemon filling. The perfect fluffy meringue can be tricky, but worth a try!
Recipe by: Jess Belczacki
Ingredients
125g butter (for shortcake)
125g sugar (for shortcake)
1-2 eggs (for shortcake)
1C self-raising flour (for shortcake)
3-4 lemons (for lemon filling)
4-6 egg yolks (for lemon filling)
2T sugar (or to taste) (for lemon filling)
4-6 egg whites (for meringue)
1C sugar (for meringue)
Method
To make the shortcake: Cream butter and sugar together. Add eggs. Add self-raising flour a small amount at a time, enough to make soft dough. Put into dish and bake 180C for 20mins.
To make the lemon filling: Put whisked egg yolks, juice and zest of lemons (zest not rind), and sugar into bowl over a pot of boiling water. This takes a long time but persevere and you will have a yummy filling. Once the mixture is a thick consistency, it's ready. Spoon onto base.
To make the meringue: Beat egg whites until stiff. Add sugar slowly and beat until it's shiny and peaks form. Spoon on top of pie and bake until golden at 180C, Approx 10mins.