Lemon Meringue Pie
Ingredients
- 400g
TODAY® Original Shortcrust pastry , thawed - 3 eggs, separated
- 1 tin condensed milk
- ½ cup (125ml) fresh lemon juice
- 1 tsp (5ml) corn starch
- ¼ cup (60ml) castor sugar
Method
1
Cut the pastry into a circle to line a pie dish. Blind bake at 180°C for about 20 minutes.
2
Mix the egg yolks and condensed milk together, stir in the lemon juice. Pour into the pastry case
and bake for 15 minutes.
3
Meanwhile, whisk the egg whites and cream of tartar until stiff. Add the corn flour and whisk. Add
the sugar 1/3 at a time and whisk well after each addition. Spoon onto filling. Reduce the
temperature to 150°C and bake for another 10 minutes.
