Lemon Meringue Pie

Makes: 1

Cooking time : 1 hour 3

Hint: Pastry crust can be replaced with a biscuit and butter crust.



  • 175 g (310 ml) cake flour
  • 30 ml (2 T) castor sugar
  • 2,5 ml (½ t) salt
  • 125 g butter
  • 50 ml water


  • 1 x 397g can condensed milk
  • 125 ml lemon juice
  • 4 egg yolks
  • 7,5 ml (1½ t) grated lemon rind
  • 2,5 ml (½ t) cream of tartar
  • 4 egg whites
  • 60 ml (¼ cup) castor sugar


  • Preheat oven to 160ºC.
  • Sift the cake flour, castor sugar and salt together.
  • Rub in the butter and add just enough water to make a pliable dough. Place in plastic bag and leave in fridge for 1 hour.
  • Roll out pastry to 5mm thickness and line a tart pan. Place foil on pastry and fill with dry beans. Bake for 15 minutes. Remove foil and beans and bake for a further 5 minutes. Leave to cool.
  • Mix the condensed milk, lemon juice, egg yolk and lemon rind. Mix well.
  • Beat the egg white and cream of tartar until stiff; gradually add the castor sugar whilst beating continuously.
  • Fill pastry case with the filling and spoon meringue mixture on top.
  • Bake for 20 minutes until meringue topping becomes golden brown.