Lemon Meringue Pie
A soft and marshmallowy lemon meringue pie is a dessert that will never go out of style, and with a few of my baking tips and tricks, this impressive dessert ca
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Hand mixer
- Pie dish
- Rolling pin
- Non-stick baking paper
- Plastic wrap
- Oven
- Fork
- Saucepan
- Whisk
- Mixing bowl
- Kitchen torch
- Rice or baking weights
- Sifter
- Measuring cup
- Measuring spoon
- Chopping knife
- Cutting board
- Refrigerator
- Kitchen timer
- Grill
- Wooden spoon
- Kitchen scale
- Spatula
- Fine-mesh sieve
- Grater
- Spoon
Ingredients
- 1½ cups (225g) plain flour, sifted
- ½ cup (80g) icing sugar, sifted
- 125g cold unsalted butter, chopped
- 2 egg yolks
- 1 tablespoon iced water
- 1½ cups (330g) caster sugar
- 2¼ cups (560ml) milk
- ½ cup (75g) cornflour
- 120g unsalted butter, chopped
- 1 cup (250ml) lemon juice
- 2 tablespoons finely grated lemon rind
- 9 egg yolks
- ⅓ cup (80ml) water
- ½ teaspoon cream of tartar
- 115ml eggwhites (approximately 3 eggs), at room temperature
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