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How to make it

  • Preheat oven to 200 degrees.
  • Sift icing sugar and flour together.
  • Add butter- rub in with your fingers till the mixture resembles fine bread crumbs
  • Add yolk, water and vanilla. Mix lightly. Pastry should form a ball
  • Wrap in plastic wrap. Rest in the fridge for at least 20 minutes
  • Roll out pastry on a lightly floured surface, to fit a 25cm flan tin. Ease pastry into tin, then trim edges.
  • Blind bake for 10 – 15 mins in a 200 degree oven.
  • Allow pastry to cool
  • Turn oven down to 180 degrees
  • Finely grate the rind of 1 lemon. Juice lemons- you need ½ cup. Combine the sugar and cornflour in a medium saucepan and gradually stir in the lemon juice and water until smooth.
  • Whisk over medium heat until the mixture boils and thickens. Remove from the heat, stir in the lemon rind and egg yolks, and mix quickly to combine.
  • Allow to cool.
  • To make the meringue, use clean and dry electric beaters to whisk the egg whites until soft peaks form.
  • Add the sugar a spoonful at a time, whisking each addition till glossy.
  • Spread the lemon base in the pie base, the top with meringue.
  • Bake for 10 mins or until brown.
  • Set aside for at least 30 minutes to cool.
  • Refrigerate when cool

Reviews & Comments 3

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    " It was excellent "
    sunpuppy ate it and said...
    Yum-yum eatem up! Looks and sounds wonderful!
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    " It was excellent "
    zena824 ate it and said...
    All time favorite of my family.,.....
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  • tippystclair 6 years ago
    Looks good and easy. I don't like meringue so I am going to skip that part! I think it takes away from the fab lemon taste! (Maybe I'll make a thin layer...) I added this recipe to the Lemon Lover's group. It belongs there--->
    Was this review helpful? Yes Flag

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