Lemon Meringue Pie – Aussie Style

May 31, 2023May 31, 20230 5
Aussie Style Lemon Meringue Pie recipe for your sweet cravings
in Dessert

Prep

30 min

Cook

45 min

Ready In

3 hours 45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups plain flour
3/4 cup self-raising flour
1/3 cup cornflour
1/3 cup custard powder
185 g butter
1 tablespoon sugar
1 egg yolk
1/3 - 1/2 cup water
1/2 cup sugar
1/3 cup cornflour ( cornstarch )
1 cup water
2 lemons , rind of , grated
1/2 cup lemon juice
3 egg yolks
1 tablespoon butter
4 egg whites ( important to use 65gm eggs , jumbo size )
1 cup superfine sugar ( caster )
3 teaspoons cornflour
1 teaspoon white vinegar or 1 teaspoon lemon juice
1 pinch cream of tartar

Nutrision Information

Servings Per Recipe
8
Calories
445
Sugar
36g
Fat
21g
Lemon meringue pie is a classic dessert that originated in Europe, but has become a beloved Australian favourite. The Aussie version is characterized by a sweet, buttery pastry crust, tangy lemon filling made from fresh lemons, and a fluffy meringue topping. This dessert is traditionally served at afternoon tea, family gatherings, and holiday celebrations. The contrast of the sweet pastry, tart lemon filling, and light meringue makes for a delicious and memorable taste experience. Whether you're an Aussie native or just want to try a new dessert, lemon meringue pie is always a great choice.

Instructions

1.Preheat oven to 350°F (180°C)
2.In a large bowl, combine plain flour, self-raising flour, cornflour, custard powder, butter and sugar until mixture resembles fine breadcrumbs.
3.Add egg yolk and enough water to form a soft dough. Knead gently until smooth. Press dough into a ball and flatten. Wrap in plastic wrap and refrigerate for 30 mins.
4.Roll out the dough on a lightly floured surface to fit a 9 inch (23cm) lightly greased, fluted pie dish. Trim excess pastry. Crimp the edges. Prick the base all over with a fork. Line the pastry shell with baking (parchment) paper and fill with dried beans. Place on baking tray and bake for 10 mins. Remove paper and beans and bake for a further 10 mins or until light golden. Remove from oven and cool completely.
5.In a saucepan, combine sugar, cornflour, water, lemon juice, egg yolks and butter. Whisk over medium high heat until mixture is thick. Remove from heat and stir in lemon rind. Pour into the pastry shell and smooth over.
6.In a large bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, beating well after each addition, until sugar is dissolved and mixture is thick and glossy. Sift the cornflour over the mixture and fold in gently along with the vinegar or lemon juice and cream of tartar. Spread the meringue over the lemon filling, sealing to edges of pastry.
7.Bake for 15-20 mins or until golden. Cool in oven with door ajar for 30 mins. Refrigerate for 2 hours, or until chilled.

PROS

This classic Aussie dessert is a perfect sweet treat for any occasion.
The tangy lemon filling and light, fluffy meringue topping are a delicious combination.

It is easy to make and can be prepared ahead of time to save time when entertaining.

CONS

This dessert is high in sugar and calories, so it should be enjoyed in moderation as part of a balanced diet.
Also, it can be challenging to achieve the perfect meringue topping.

The pie needs to be refrigerated for at least 2 hours before serving, which can be inconvenient if you are in a hurry.

HEALTH & BENEFITS

While this dessert may not be the healthiest option, lemon is a great source of vitamin C and antioxidants. These nutrients can help to support your immune system and protect against chronic diseases. However, the high sugar content of this dessert should be kept in mind.

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