Lemon Meringue Pie
Make this classic recipe and enjoy the smooth lemon, meringue and biscuity flavours explode in your mouth!
- 2tablespoons Chelsea White Sugar
- 125g Tararua Butter, softened
- 1 ¾cups Edmonds Standard Grade Flour
- pinch salt
- 1teaspoon Edmonds Baking Powder
- 400g can sweetened condensed milk
- ½cup fresh lemon juice
- 1tablespoon grated lemon rind
- 5egg yolks
- 5egg whites
- 1 ½cup Chelsea Caster Sugar
Step 1Make the pastry base. Beat the Chelsea White Sugar and egg in a food processor until pale and frothy. In another bowl, mix together the Tararua Butter, Edmonds Standard Grade Flour, salt and Edmonds Baking Powder and add to the egg and sugar mixture. Process until the mixture clumps together in a ball around the blade. Chill for 30 minutes, then press into the base and up the sides of a 23 cm loose-bottomed quiche or cake tin. Chill again for 30 minutes and preheat oven to 180ºC. Bake blind for 20-25 minutes until golden and crisp. Turn the oven temperature down to 130-150ºC.
Step 2Now to the filling. Mix all the ingredients together and pour into the cooked pastry shell.
Step 3For the meringue topping, beat the egg whites until stiff peaks form. Gradually beat in the Chelsea Caster Sugar until it is all incorporated and the mixture is glossy. Pipe or pile onto the filling and bake at the reduced temperature for 20-25 minutes until the meringue is firm and crisp. Cool in the tin. Remove when fully cold and serve with whipped cream or ice-cream. Cut with a wet knife and wipe the knife between cuts to neaten the slices.