lemon meringue pie
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lemon meringue pie
  • 1½ cups (225g) plain (all-purpose) flour, sifted
  • ½ cup (80g) icing (confectioner’s) sugar, sifted
  • 125g unsalted butter, chilled and chopped
  • 2 egg yolks
  • 1 tablespoon iced water

lemon filling

  • 1½ cups (375ml) milk
  • 1 cup (220g) caster (superfine) sugar
  • ⅓ cup (50g) cornflour (cornstarch)
  • 80g unsalted butter, chopped
  • ⅔ cup (160ml) lemon juice
  • 2 tablespoons finely grated lemon rind
  • 6 egg yolks

meringue icing

  • ¾ cup (220g) caster (superfine) sugar
  • ¼ cup (60ml) water
  • ¼ teaspoon cream of tartar
  • 2 eggwhites, at room temperature