It’s funny how in Australia we usually think of pies as savoury, while in the US sweet pies are the norm. As a result when I think of pies, I think of anything beef. When I think of sweet pies, I immediately think of my favourite, lemon meringue.
I haven’t made this pie since I was a teenager, but I was always a big fan of the combo of tart, sweet lemon butter and fluffy sugarry merignue. I remember dragging out my mother’s 1970’s Australian Women’s Weekly Cookbook from which you could cook anything from scones to Beef Bourginon, falling apart at the spine and gaffer taped together, and making this time consuming but satisfying pie. I assume the recipe I’ve used here is the same one.
This pie is supposed to be served cold. I think if it were warmed, it would be too sweet even for me. To counter any sickly sweetness, I recommend serving with a side of whipped cream.
Lemon Meringue Pie (from AWW Bake)
1½ cups plain flour
1 Tbsp icing sugar mixture
140g cold butter, chopped coarsely
1 egg yolk
1-2 tablespoons iced water, as necessary
For lemon butter and meringue:
½ cup (75g) cornflour
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tsp lemon zest
60g butter, chopped into 1 cm cubes
3 eggs, separated
½ cup caster sugar, extra
In a food processor, process flour, icing sugar mixture and butter until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball. If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball. To see the correct consistency for the pastry, view the crappy video below…
Tip onto a lightly floured work surface and knead briefly until smooth, wrap in plastic wrap and refrigerate 30 minutes.
Roll out pastry between 2 sheets baking paper. Press pastry into 24cm round pie tin.
Trim edges and prick base with a fork. Refrigerate a further 30 minutes.
Line the pie crust with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes. Set aside to cool.
The lemon filling:
Combine cornflour and sugar in a saucepan. Gradually juice and water; whisking to ensure mixture is lump free. Slowly bring to a simmer, stirring until very thick. Simmer for a further minute, stirring constantly to prevent burning. Take pan off the heat and stir in butter until melted, followed by the lemon zest and 3 egg yolks. Leave to cool slightly.
Preheat oven to 220°C (200°C fan-forced). In a clean, dry bowl, beat the egg white until soft peaks form. Gradually add the extra sugar while beating.
Spoon lemon mixture into pre-baked pastry case, spreading evenly. Roughen the surface with a fork. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven and bake 5-10 minutes or until the top is golden brown and crisp. Stand 5 minutes before serving.
19 Responses to Lemon Meringue Pie
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Lemon meringue pie is my favourite pie! And Women’s Weekly recipes are my favourite
Your pie looks so delicious, and I love the video!
Chanel recently posted…Oxfam’s ‘Stop Hunger, Start Growing’ Appeal
Thanks! This pie is so sweet it hurts your mouth. I love the AWW too, I recently heard Pamela Clarke speak and she was hilariously good value.
This lemon meringue pie look awesome. Mysaucepan tried making it last week and the lemon bit was too watery although it tasted okay LOL.
Ah this is a classic and you make it so damn well sweets!
Loving the whipped cream tip.
Anna @The Littlest Anchovy recently posted…Hot Apple Toddy
Your pie looks lovely, Lauren.
I love lemon meringue pie. When I was little my mum used to make the White Wings pie – later when I tried making it from scratch I was like, woah! So that’s how it’s meant to taste.
Christina @ The Hungry Australian recently posted…Quince Meringue Pie
looks beautiful one of my faves.
Ah the AWW – where would generations be without it? Good pie Lauren. The meringue looks fantastic.
zomg that looks fantastic! love lemon meringue pie!
Lol me too! Thanks!
Very nice. I don’t do much baking, but I also find that Careme makes some wonderful pastries that can be used if you don’t want to make the crust from scratch …
Prick With A Fork recently posted…Mudgee Review: Roth’s Wine Bar
I’ve seen that pastry in the local supermarket and have wondered about it… maybe I’ll give it a shot!
The meringue on your pie looks really nice and fluffy. I find that most desserts are so rich that they need to be served with cream or ice cream.
Ai-Ling@blueapocalypse recently posted…Vietnamese Coconut Tartlets
I love lemon meringue pie, too! I’m glad to see your pie’s ratio of meringue to lemon filling. I like to really taste the lemon – how I hate all those pies you always see at cafes, with the scummy little layer of watery lemon stuff piled a mile high with meringue! Yours looks yummy.
Sugary Flower recently posted…Easiest Pie Ever
That lemon filling looks the perfect wobbly texture.
Beautiful!! I hated meringue as a kid (weirdest kid ever, right??) so I’d just scoop out the tangy lemon butter and leave the meringue. Now I see the joy of the two of them together.
SarahKate recently posted…Pickle People
This looks CRAZY good, such perfect layers! I have so, so much love for those AWW cookbooks.
Alana recently posted…Homecoming Picnic
Wow! I love lemon meringue pie! I think I’m going to try a persimmon meringue pie soon. I love persimmons, but never tried them in a dessert. Do you think it will work?
Michelle Elliott (@mschefkitchen) recently posted…Can’t cook? Yes you can!
I can almost smell the wonderful flavours from these. Great recipe and I’ll be sure to try it over the summer months (quite anxious to actually)
Cristin Cogen recently posted…online backup
Lemon Meringue Pie is my most requested dessert on my cafe. People just love how it tastes in their mouth.