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Lemon meringue pie

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Recipe Ingredients

  • 205g cooked, sweet pastry case (available at specialty stores and bakeries)
  • 325g lemon curd
  • 2 medium egg whites
  • 100g caster sugar

Recipe Directions

  1. Preheat oven to 220°C. Remove packaging and put pastry case on a baking tray. Spoon in lemon curd and level the surface.
  2. Put egg whites into a large, clean bowl and beat with a hand-held electric whisk until they hold stiff peaks. (To test, dip the beaters into the mixture and lift them out – any white left on the beaters should stand up proudly rather than flopping over.)
  3. Gradually add sugar, whisking until mixture is thick and glossy.
  4. Spoon or pipe the mixture on top of the lemon filling. Bake for 5 minutes, until meringue is golden. Leave to rest for 10 minutes before serving with single cream or ice cream.

Each Serving:

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