Lemon Meringue Pie




1 x 23 cm Pastry Case, made from short crust pastry, baked blind and cooled


Juice and grated rind of 2 Lemons
300 ml Water
100 ml Huletts White Sugar
60 ml (4 T) Cornflour, dissolved in 45 ml (3 T) Water
4 Egg Yolks, lightly beaten


4 Egg Whites (at room temperature)
185 ml ( ¾ cup) Huletts White Sugar


  • When making meringue, your utensils must be squeaky clean and bone dry.
  • You may wipe the bowl with lemon juice to remove all grease if required.



  1. Combine the lemon juice, rind, water and sugar.
  2. Heat, stirring until the sugar is dissolved.
  3. Stir in the dissolved cornflour and egg yolks, and continue cooking until the mixture is thick (about 5 minutes).
  4. Remove the pan from the heat and leave to stand for a few minutes.
  5. Spoon into the pastry case.
  6. Beat the egg whites until stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks.
  7. Pile the meringue on top of the lemon filling, taking care to cover it completely.
  8. Bake at 150°C for 20–25 minutes, or until the meringue has set and is golden brown.
  9. Leave to stand until cool.