Save to your scrapbook
Lemon Meringue Pies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Eat the pies hot straight from the oven, when the filling still has a soft-flowing, custardy consistency or, if you can bear to wait, allow them to cool completely and serve at room temperature - the centre will have set to a delicate jelly. This recipe makes 12 muffin-sized pies, but you can also make 1 large pie, if you prefer (see Cook's tip).
Makes: 12 individual pies
Alternatively, make 1 large pie. Grease a 171/2cm-diameter x 4cm-deep loose-based cake tin. Line with the pastry, gently easing it down the sides into the base. Leave any excess pastry hanging over the edge and set aside and chill for 15-20 minutes. Remove from the fridge and trim the excess pastry by rolling the rolling pin over the top. Blind-bake for 15 minutes, as in the main recipe. Remove the baking parchment then cook for a further 5-10 minutes. Once filled and topped with meringue, cook the pie for 30-35 minutes. Allow to cool slightly before serving, or the lemon centre will ooze out and make it impossible to divide into neat slices.
Typical values per serving:
This recipe was first published in March 2005.