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Lemon Meringue Pie

Peter Murray
Servings 8


  • 1 1/4 cup sugar
  • 6 Tablespoons Cornflour
  • Pinch salt
  • 2 cups boiling water
  • Grated rind of a lemon
  • Pie shell - can use 200g crushed biscuits mixed with 100g butter
  • 2/3 cup lemon juice
  • 4-6 teaspoons sugar
  • 2 large or 3 medium eggs


  • Make the pie shell using another pie shell recipe or crush 200g of plain biscuits with 100g butter. Chill.
  • In a saucepan, mix sugar, cornflour and salt. Add boiling water and lemon rind and cook until very thick.
  • Separate the egg yolks/whites.
  • Remove from the heat and add two large egg yolks and 2/3 cup of lemon juice.
  • Return to the heat and mix until steaming hot.
  • Pour the mixture into the pie shell and cook for 5 minutes at 200 C.
  • Beat 4 teaspoons of sugar with egg whites until stiff. Spread on top of the pie and cook for a further 12 minutes at 180 C.
  • Can be eaten hot or chilled.


Adapted from recipe

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