Lemon Meringue Pie
Servings 8
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
Instructions
- Cut the pastry into a circle to line a pie dish. Blind bake at 180℃ for about 20 minutes.
- Mix the egg yolks and condensed milk together, stir in the lemon juice. Pour into the pastry case and bake for 15 minutes.
- 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℃ and bake for another 10 minutes.