Raw Caster Sugar
Delicately flavoured with a...
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Desserts
Lemon Meringue Pie
1 hours
45 mins
Moderate
8
With crisp pastry, tangy lemon filling and fluffy meringue, this lemon meringue pie is a total crowd pleaser.
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- Ingredients
- Method
Ingredients
Pastry
- 2 tbsp Chelsea White Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- Pinch of salt
Filling
- ¼ cup Edmonds Fielder's Cornflour
- 1 tbsp finely grated lemon zest
- ½ cup lemon juice
- 4 egg yolks
- 1 cup Chelsea White Sugar
- 1 cup water
- 1 tbsp butter
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
William
Love it buuuuuut turn the oven down when you put the meringue in. Prevents it from over-cooking and tasting egg-y
3
Riana
pastry struggled to bake,stayed dough consistency inside even if baking double time.Had the same thing happen to Chelsea recipe for lemonade scones. Tried other recipes online and they worked out
1
Heather Alford
This is definitely a 5 star recipe. Lemon Meringue Pie has always been my all-time favourite, but your recipe is very easy to follow and has ingredients that are always in my cupboards. The end result is well worth the wait while it is baking. I would recommend this dessert to anyone who is unsure what to cook, for either family or company. I can guarantee you will become world famous in your own kitchen.
5
.
How do you do it without a food processor
CHELSEA SUGAR: Hi there, you could use an electric mixer to beat the sugar and egg, and a spatula for the rest.
5
Method
Preheat oven to 180°C bake.
Prepare a 24cm loose bottomed quiche/cake tin.
Pastry
Combine Chelsea White Sugar and one egg in a food processor until pale and frothy. Add Tararua Butter, Edmonds Standard Grade Flour, Edmonds Baking Powder and salt.
Process until mixture clumps together in a ball around the blade. If dough is a little dry, add 1 Tbsp chilled water. Wrap dough in baking paper and chill for 30 minutes, then press into the base and up the sides of the prepared quiche or cake tin. Chill again for 30 minutes.
Place a sheet of baking paper on top of pastry and fill with dry rice or baking weights. Blind bake for 15 minutes, until golden and crisp. Leave oven on. Whisk remaining egg and brush over pastry base while still hot.
Filling
While pastry is cooking, combine Edmond's Corn Flour, lemon zest and juice in a saucepan. Mix until smooth. Add egg yolks, Chelsea White Sugar, water and butter. Cook gently, stirring until mixture thickens like custard (about 10 minutes). Set aside.
Topping
Beat egg whites until stiff peaks form. Gradually beat in Chelsea Caster Sugar or Chelsea Raw Caster Sugar until all incorporated and mixture is glossy. Pour filling onto cooked pastry then pipe or pile meringue on top.
Bake for 15-20 minutes, until meringue is firm and golden. Cool in tin.
Remove when cold and serve with whipped cream or ice cream.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
William
Love it buuuuuut turn the oven down when you put the meringue in. Prevents it from over-cooking and tasting egg-y
3
Riana
pastry struggled to bake,stayed dough consistency inside even if baking double time.Had the same thing happen to Chelsea recipe for lemonade scones. Tried other recipes online and they worked out
1
Heather Alford
This is definitely a 5 star recipe. Lemon Meringue Pie has always been my all-time favourite, but your recipe is very easy to follow and has ingredients that are always in my cupboards. The end result is well worth the wait while it is baking. I would recommend this dessert to anyone who is unsure what to cook, for either family or company. I can guarantee you will become world famous in your own kitchen.
5
.
How do you do it without a food processor
CHELSEA SUGAR: Hi there, you could use an electric mixer to beat the sugar and egg, and a spatula for the rest.
5
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- 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)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 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
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- 1 tsp vanilla essence
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- 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
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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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