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Recipe

Lemon meringue pies

You can either use our lemon filling or a commercial curd. Using good quality pre-rolled pastry also means the time to make this dessert is greatly reduced.

Sep 20, 2012 7:50pm
  • 45 mins preparation
  • 35 mins cooking
  • 10 mins marinating
  • Serves 6, Makes 1
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Ingredients

Lemon meringue pies
  • 1 1/2 sheets edmonds pre-rolled sweet pastry
  • baking spray
  • 4 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon juice or vinegar
  • 1 cup caster sugar
Lemon curd filling
  • 3/4 cup sugar
  • 150 gram butter
  • 3 lemons, zest and juice
  • 4 x size-6 eggs, whisked very well

Method

Lemon meringue pies
  • 1
    Lightly spray six 7cm tartlet tins. Cut out pastry circles using a 10cm cutter. Line the tins with the pastry and prick holes over the base of the pastry.
  • 2
    Line the pastry circles with baking paper and fill evenly with baking beans. Place in the fridge for 15 minutes to rest.
  • 3
    After 10 minutes, preheat the oven to 200ºC and bake the pastry for 10 minutes or until it is golden brown.
  • 4
    Remove the baking beans and paper, and cook for a further 4 to 5 minutes until the base is cooked.
  • 5
    Cool the pastry in the tin before removing.
  • 6
    When cool fill with cold lemon curd.
  • 7
    预热烤箱至220ºC。
  • 8
    Whisk the egg whites, salt, lemon juice and 1/3 of the sugar until stiff. Gradually whisk in the remaining sugar until thick and then pipe or dollop on top of tartlets. Bake for a few minutes for the meringue to set and colour. Stay by the stove!
Lemon curd filling
  • 9
    For the lemon curd filling, place the sugar, butter, lemon zest and juice in a heavy-based pot over a medium heat.
  • 10
    Heat carefully until the sugar dissolves – allow 2 to 3 minutes.
  • 11
    Remove from the heat and cool slightly for 5 minutes. Whisk in the eggs.
  • 12
    Return to a moderate heat in the double boiler and stir constantly until thick. Don’t let it boil or it will curdle. It should take 5 minutes to thicken.
  • 13
    Place in the fridge. Makes 1 1/2 cups. If you have any leftover curd use on hot, buttered toast.

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