Lemon Meringue Pie/Tart

If using a springform or loose-based tin, you can leave the case in the tin and fill, then cover with meringue and bake. This is especially helpful if transporting the pie. Run a knife around the meringue edge to loosen away from the tin, then carefully push out or undo the tin once re-set.
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Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings


For the lemon curd

2 free-range eggs

4 free-range egg yolks

1¼ cups caster sugar

juice and finely grated zest of 4 lemons

150 g unsalted butter

⅓ cup cornflour dissolved in 3–4 Tbsps cold water

Lemon Meringue Pie

150 g plain flour plus extra for rolling

pinch of salt

pinch of caster sugar

90 g unsalted butter, diced

1 free-range egg, lightly beaten

1–2 tsps chilled milk

1 free-range egg yolk, beaten, for the egg wash

For the meringue

4 free-range egg whites

1 cup caster sugar


22 cm loose-based tin, lightly greased

1 baking tray, lined with baking paper



Preparation Method To make the lemon curd filling, place the eggs, yolks and sugar in a medium bowl and whisk until combined. Combine the lemon juice, zest and butter in a medium saucepan and stir over a low heat until the butter melts and the mixture is just boiling. Slowly whisk the lemon butter into the egg mixture, then return all the mixture to the saucepan. Cook, stirring, over a low heat until the mixture begins to thicken (this process takes a while, so you will need to be patient). Add the dissolved cornflour mixture and cook for another minute. Remove from the heat, then pour into a bowl, cover and chill until cold and set. Bake the case for a further 5 minutes, then remove from the tin and cool on a wire rack. Place the cooled case on the prepared baking tray and carefully spoon in the chilled curd. To make the pastry, combine the flour, salt, sugar and butter, and process or rub in until the texture resembles fine breadcrumbs. Add the egg and milk and process or mix until the dough comes together. Wrap in cling wrap and allow to rest in the fridge for 15 minutes. Roll the dough between lightly floured baking paper sheets, then carefully lift into the greased pan, lining the base and partway up the sides. Rest the pan in the freezer for 5 minutes. Preheat the oven to 180°C. Prick the pastry case with a fork. Cover the pastry with non-stick baking paper and weight it down with a thick layer of dried beans or rice. Bake for 30 minutes, then remove the weights and paper. Brush the pastry case with a little egg wash (to seal it against the filling). Bake the case for a further 5 minutes, then remove from the tin and cool on a wire rack. Place the cooled case on the prepared baking tray and carefully spoon in the chilled curd. To make the meringue, beat the egg whites with the salt in a large clean bowl until soft peaks form. Gradually add the sugar a little at a time, beating well between each addition. Continue until the meringue is glossy and smooth and holds its shape. Spoon the meringue over the curd filling and bake for 20 minutes or until the meringue is golden. Cool in the fridge for 60 minutes prior to cutting and serving, to allow the curd to re-set.

View instructions at
Chloe Townsend copied from the Great Australian Bake Off

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