Lemon Meringue Pie

We have recently been hosting several family members who have sought refuge from the shaky ground in Christchurch. During their stay we have had many family favourites in the course of normal mealtimes and this Lemon Meringue Pie was such a hit that they assisted in the making of it for their final night farewell dinner.  The pastry base is so fine and crumbly that it was mistaken for a crushed biscuit base- of course you could always purchase pre made sweet short pastry for a quicker production.  This is yet another example of the versatility of Sweetened Condensed Milk.  it looks like there is a lot to do but it is actually quite simple to make.

This is a big sweet pie that can easily serve 12 people.  I like it served at room temperature.

  • 2 Tablespoons Sugar
  • 1 Egg
  • 125 grams Butter – softened
  • 1 1/2 Cups Flour
  • 1 teaspoon Baking Powder
  • 1 Can Sweetened Condensed Milk (400gram)
  • 1/2 Cup lemon Juice
  • 1 tablespoon grated Lemon Zest
  • 5 Egg Yolks
  • 5 Egg Whites
  • 1 1/2 Cups Sugar
  1. Prepare the Pastry (in a food processor if you have one) by beating together the egg and sugar until frothy.
  2. Add butter, flour and Baking Powder and mix to form a ball of soft dough.
  3. Roll out and carefully line a greased 23cm pie/quiche dish.
  4. Place in fridge to chill for 30 minutes.
  5. Line with baking paper and fill with dry rice or beans to bake blind at 180° C for 15 – 20 minutes.
  6. Carefully remove paper and rice then return pastry to the oven for 5 minutes to dry out.
  7. Set aside to cool.
  1. Prepare filling by mixing together the Condensed Milk, Lemon rind, Lemon Juice and Egg yolks.
  2. Pour into the cooled shell.
  1. Make meringue topping by beating egg whites until until stiff peaks form.
  2. Continue to beat adding the sugar gradually.
  3. Beat until the sugar is dissolved and the mix is thick and glossy.
  4. Spread or pipe over the filling.
  5. Bake at 130°C for 25 – 30 minutes until meringue if firm and crisp.
  6. Leave to cool in tin.
  7. Cut and serve.

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