Lemon Meringue Pie
Make this classic recipe and enjoy the smooth lemon, meringue and biscuity flavours explode in your mouth!
For more delicious Chelsea recipes go to their website.
Ingredients
Pastry
- 2 tablespoons Chelsea White Sugar
- 1 egg
- 125 g butter, softened
- 1 3/4 cups flour
- pinch salt
- 1 teaspoon baking powder
Filling
- 400 g can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon grated lemon rind
- 5 egg yolks
Meringue
- 5 egg whites
- 1 ½ cup Chelsea Caster Sugar
Method
- Make the pastry base. Beat the Chelsea White Sugar and egg in a food processor until pale and frothy. In another bowl, mix together the butter, flour, salt and baking powder and add to the egg and sugar mixture. Process until the mixture clumps together in a ball around the blade. Chill for 30 minutes, then press into the base and up the sides of a 23 cm loose-bottomed quiche or cake tin. Chill again for 30 minutes and preheat oven to 180ºC. Bake blind for 20-25 minutes until golden and crisp. Turn the oven temperature down to 130-150ºC.
- Now to the filling. Mix all the ingredients together and pour into the cooked pastry shell.
- For the meringue topping, beat the egg whites until stiff peaks form. Gradually beat in the Chelsea Caster Sugar until it is all incorporated and the mixture is glossy. Pipe or pile onto the filling and bake at the reduced temperature for 20-25 minutes until the meringue is firm and crisp. Cool in the tin. Remove when fully cold and serve with whipped cream or ice-cream. Cut with a wet knife and wipe the knife between cuts to neaten the slices.
