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Caster Sugar
The fine crystal of Chelsea...
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Desserts
Lemon Meringue Pie
1 hours
50 mins
Easy
8
Make this classic recipe and enjoy the smooth lemon, meringue and biscuity flavours explode in your mouth!
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- Ingredients
- Method
Ingredients
PASTRY
- 2 tablespoons Chelsea White Sugar
- 1 egg
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- pinch salt
- 1 teaspoon Edmonds Baking Powder
FILLING
- 400 g can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon grated lemon rind
- 5 egg yolks
MERINGUE
- 5 egg whites
- 1 ½ cup Chelsea Caster Sugar
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
49
What did you think of this recipe?
Murray
It's very good and I always enjoy it.
5
Lillian
Was my first time making lemon meringue pie! Also first time trying it. This recipe is wonderful, super easy to follow. This is a family favourite, I now make it for all occasions. Thank you
5
Daisy
Really loved it especially the sweetness because I love lemons!!!
5
mr cheese
yum recipe
5
Unknown
It is so delicious. I love it.
5
Trish
Kinda good but very complicated
2
Jean
Cornflour is missing from the recipe, for the filling otherwise the filling becomes sloppy.
3
olive lockyer
yum
5
Albra
My first time trying to make a lemon meringue pie. I used this recipe - absolutely perfect!
5
Liz
This made a very impressive, perfect pie.
5
Method
Pastry
Combine the Chelsea White Sugar and egg in a food processor until pale and frothy. Add the butter, flour, baking powder and salt. Process until the mixture clumps together in a ball around the blade. Wrap in cling film or baking paper and chill for 30 minutes.
Press the chilled pastry into the base and up the sides of a 23-25cm loose-bottomed quiche, cake or pie tin. Chill again for 30 minutes. Meanwhile, preheat oven to 180ºC bake.
Blind bake pastry crust for 20-25 minutes until golden and crisp. Reduce the oven temperature to 160ºC bake.
Filling
While the pastry crust bakes, make the filling. Place all the ingredients in a bowl and mix until well combined. Pour into the cooked pastry shell. Bake for 20 minutes.
Meringue
Beat the egg whites until stiff peaks form. Gradually beat in the Chelsea Caster Sugar until it is all incorporated and the mixture is glossy. This should take about 10 minutes.
Pipe or pile the meringue onto the hot filling. Bake for 15 minutes, until meringue is firm and crisp. Cool completely in the tin (can be refrigerated after cooling if desired).
Slice the cooled pie with a wet knife, wiping it clean between cuts. Serve with whipped cream or ice cream.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
49
What did you think of this recipe?
Murray
It's very good and I always enjoy it.
5
Lillian
Was my first time making lemon meringue pie! Also first time trying it. This recipe is wonderful, super easy to follow. This is a family favourite, I now make it for all occasions. Thank you
5
Daisy
Really loved it especially the sweetness because I love lemons!!!
5
mr cheese
yum recipe
5
Unknown
It is so delicious. I love it.
5
Trish
Kinda good but very complicated
2
Jean
Cornflour is missing from the recipe, for the filling otherwise the filling becomes sloppy.
3
olive lockyer
yum
5
Albra
My first time trying to make a lemon meringue pie. I used this recipe - absolutely perfect!
5
Liz
This made a very impressive, perfect pie.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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