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Lemon Meringue Pie

Refreshingly lemony for a summer day!
Recipe By : Niru Gupta
Type: Desserts Serving: 8-10


  • Oven Temp: 350 F-180 C
  •     Empty Pastry Shell 7 -8 round
  • Lemon Curd:
  • Sugar cup/180 g
  • Lemon rind, grated tsp
  • Lemon (Nimbu) juice cup /60 g, approx.
  • Egg yolks 2
  • Cornflour 6 tbsp/45 g
  • Water 1 cup/300 ml
  • Meringue Topping:
  • Egg Whites 3
  • Powdered sugar cup/120 g


  • Place lemon rind and juice in a bowl with cornflour. Add 2 tbsp of the water and blend smooth. Boil remaining water and pour the cornflour mixture into it. Cook mixture till it comes to a boil, stirring all the time to avoid scorching. Lower the heat and simmer for a minute or so till thick.
  • Remove from heat and add the egg yolks and sugar and mix well. Leave to cool.

  • Place the pastry shell directly on to a baking sheet.

  • Spoon the lemon curd into the baked pastry shell.

  • Whisk egg whites until soft peaks form. Add half the sugar and whisk again till peaks form again.

  • Add the rest of the sugar into the egg whites and beat again till soft peaks form. This is the meringue mixture.

  • Spoon the meringue immediately on to the top of the pie, or pipe it on, being careful to cover the lemon curd completely.

  • Bake in the pre-heated oven for about 15 minutes or streaky brown.


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Current Rating 1/5 (1 votes)
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