Lemon Meringue Pie

Lemon Meringue Pie

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Cuisine Baking
Servings 8 People


  • 3 pcs Sheets of Filo Pastry
  • 1/3 cup Lemon Juice (85 mL)
  • 3/4 cup Water (175 mL)
  • 1/4 cup Cornflour (30g)
  • 1/3 cup Sugar (70g)
  • 2 pcs Egg Yolks
  • 1 pc Lemon Grated rind only
  • 2 pcs Egg Whites
  • 1/3 cup Castor Sugar (70g)
  • 1 tsp Reduced Fat Margarine (20g)


  • Pre-heat oven to 180C.
  • Line a pie dish with the sheets of filo pastry and cut edges to make even.
  • Heat lemon juice, water and grated lemon rind in a saucepan.
  • Mix cornflour to a paste with a little water and add to the lemon mixture cooking. Stir and cook until thick and smooth.
  • Lightly beat the 1/3 cup sugar or sugar substitute with the egg yolks and then slowly mix into lemon mixture.
  • Pour into pie shell.
  • Beat egg whites until stiff but not dry then slowly beat in 1/3 cup castor sugar until thick and smooth.
  • Spread meringue onto top of pie making sure to seal the edges with meringue completely. Melt margarine and brush edges of pastry.
  • Bake in a moderate oven for 15 minutes.


Calories :121
Kilojoules :508
Fat :2
Carbohydrate :25
Cholesterol :60
Sodium :48
Saturated Fat :1
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