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Classic Lemon Meringue Pie Recipe
|Eggs||3 Large, separated|
|Caster sugar||5 Ounce (Superfine, 150 Gram, 2/3 Cup)|
|Lemon||1 , juiced|
|Grated lemon rind||1|
|White breadcrumbs||1 Ounce (25 Gram, 1/2 Cup)|
|Milk||8 Fluid Ounce (250 Milliliter, 1 Cup)|
|Plain all purpose flour||4 Ounce (115 Gram, 1 Cup)|
|Butter||2 Ounce, diced (50 Gram, 1/4 Cup)|
|Lard/White vegetable fat||2 Ounce (50 Gram, 1/4 Cup)|
|Caster sugar||15 Milliliter (Superfine, 1 Tablespoon)|
|Water||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 2415 Calories from Fat 1138
% Daily Value*
Total Fat 128 g196.2%
Saturated Fat 60.8 g304.1%
Trans Fat 0 g
Cholesterol 833.9 mg
Sodium 764 mg31.8%
Total Carbohydrates 278 g92.8%
Dietary Fiber 7 g28%
Sugars 172.1 g
Protein 42 g83.2%
Vitamin A 48.2% Vitamin C 85.2%
Calcium 46.2% Iron 53.3%
*Based on a 2000 Calorie diet
2. Meanwhile, place the egg yolks and 30ml/2 tbsp of the caster sugar in a bowl. Add the lemon rind and juice, the breadcrumbs and milk, mix lightly and leave to soak for 1 hour.
3. Preheat the oven to 200°C/400°F/ Gas 6. Beat the filling until smooth and pour into the chilled pastry case. Bake for 20 minutes, or until the filling has just set. Remove the pie from the oven and cool on a wire rack for 30 minutes or until a slight skin has formed on the surface. Lower the oven temperature to 180°C/350°F/Gas 4.
4. Whisk the egg whites until stiff peaks form. Gradually whisk in the remaining caster sugar to form a glossy meringue. Spoon on top of the lemon filling and spread right to the edge of the pastry, using the back of a spoon. Swirl the meringue slightly.
5. Bake the pie for 20-25 minutes, or until the meringue is crisp and golden brown. Allow to cool on a wire rack for 10 minutes before serving.