Lemon meringue pies

Jill Dupleix
Lemon meringue pies
Lemon meringue pies Photo: Natalie 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.


400g ready-made shortcrust pastry

2 large eggs, separated

400g condensed milk

80ml lemon juice

100g caster sugar


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.