Lemon Meringue Pie

3 November 2016

1 roll ready made pastry

½ cup Probrands cornflower
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tsp grated lemon rind

3 egg whites
½ cup caster sugar

Roll out pastry on a lightly floured surface large enough to line a prepared tin. Line with baking paper and fill with baking beans. Bake at 200ºC for 10 minutes.
Remove paper and beans and bake for further 10 minutes until lightly browned.
Filling: Combine cornflour and sugar in a pan, gradually stir in juice and water, stir until smooth. Stir over heat until mixture stirs and thickens (mixture should be very thick). Remove from heat and quickly stir in rind, egg yolks and butter, stir until butter is melted, cover and cool to room temperature.
Meringue: Beat egg whites into a small bowl with an electric mixer until soft peaks form,


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