Project Description


Full Recipe in Details

  • 225g (1 1/2 cups) plain flour

  • 2 tablespoons Icing Sugar

  • 125g butter, chilled, coarsely chopped

  • 2 1/2 tablespoons iced water

  • 50g (1/3 cup) cornflour

  • 125ml (1/2 cup) water

  • 250ml (1 cup) fresh lemon juice

  • 430g (2 cups) Caster Sugar

  • 60g butter, coarsely chopped

  • 2 – 4 free range eggs, separated

  • Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
    Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

  • Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely. Use a flat tray if you would prefer a slice version instead of pie, with less eggs to create a smaller top.

  • Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl.

  • Cover with plastic wrap and place in the fridge for 2- 3 hours or until cooled completely.
    Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

  • Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. (I like to serve it from the fridge!) So Yumm!


Have a super week ahead and enjoy eating well and staying healthy!

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