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Lemon meringue pies

Jill Dupleix
Jill Dupleix

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Lemon meringue pies
Lemon meringue piesNatalie Boog

A cheat's version of the real thing - the condensed milk provides the base for an instant lemon curd. Adapted from an Australian Gas Cooking School recipe.

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Ingredients

  • 400g ready-made shortcrust pastry

  • 2 large eggs, separated

  • 400g condensed milk

  • 80ml lemon juice

  • 100g caster sugar

Method

  1. Preheat oven to 220C.

    Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes. Bake for 10 minutes until lightly golden, then cool.

    Whisk yolks, condensed milk and juice in a bowl and set aside to thicken.

    In another bowl, beat whites to form soft peaks. Gradually add sugar, still beating, until you have a thick and glossy "meringue". Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.

    Bake for 6 minutes or until lightly browned. Cool before serving.

    Makes 12.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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