Lemon Meringue Pie

Keeping a pack of Egg White Powder in the store cupboard for meringues saves you having a surplus of egg yolks to use up. The lemony filling can be baked a day in advance but make the meringue topping on the day of serving.


Medium
40 Minutes
Lemon Meringue Pie
1

Lemon Meringue Pie

Preheat the oven to 200°C/400°F/Gas Mark 6. Thinly roll out the pastry on a lightly floured surface and use to line a 23cm (9inch) round, loose base tart tin, trimming off the excess around the edges. Line with greaseproof paper and fill with baking beans (or use dried beans reserved for the purpose).

2

Bake blind for 20 minutes. Remove the beans and paper and bake the pastry for a further 5 minutes.

3

Beat the eggs with 100ml (3 ½ fl oz) water and pour into a saucepan. Add the sugar, lemon zest and juice and butter. Heat gently, stirring, until the butter has melted and the sugar dissolved. Strain through a sieve into the pastry case and carefully transfer to the oven. Bake for about 20 minutes until the filling is lightly set. Raise the oven temperature to its highest setting.

4

For the meringue, tip the sachets of Egg White Powder into a bowl and gradually blend in 120ml (4fl oz) warm water until smooth. Beat with a hand held electric whisk until softly peaking. Gradually beat in the sugar, a tablespoonful at a time, beating well between each addition until the meringue is thick and glossy.

5

Spread the meringue over the lemon filling, peaking it lightly with a palette knife. Return to the oven for a few minutes until the meringue peaks are golden. Watch very closely as the meringue with brown very quickly. Leave to cool before serving.

Good Luck with your Lemon Meringue Pie Recipe

Nutritional Information For the recipe Lemon Meringue Pie

  Per serving Per 100g/ ml
Energy 2085 kJ
498 kcal
1264 kJ
302 kcal
Fat 22 g 13 g
Carbohydrate 67 g 40 g
Protein 6.9 g 4.2 g

Ingredients (8 servings )

For the recipe Lemon Meringue Pie

For the Pie:

  • 250 g Sweet Shortcrust Pastry (9 oz)
  • about 10 - 20 g Plain Flour for dusting
  • Medium Eggs x 4
  • 250 g Caster Sugar (9 oz)
  • Lemon x 4 finely grated zest and juice
  • 100 g Unsalted Butter (4 oz) diced
  • Dr. Oetker Free Range Egg White Powder Sachets x 2 or 4 Egg Whites
  • 150 g Caster Sugar (5 oz)

Dr. Oetker Products Used

Product Details

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