Learn how to make lemon meringue pie like a pro with Curtis Stone’s step-by-step guide. With a perfectly flaky crust, luscious lemon filling and melt-in-your-mouth Swiss meringue, this recipe is sure to wow a crowd.

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Lemon meringue pie
Serves 12 Cooking 40 mins Prep 20 mins + chilling, cooling & 1 hour resting time
1 1/2 cups (225g) plain flour
1/4 cup (40g) icing sugar mixture
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbs iced water

Lemon filling
1 1/2 cups (330g) caster sugar
3/4 cup (105g) cornflour
2 tbs custard powder
3/4 cup (185ml) lemon juice
4 Coles Australian Free Range Egg yolks
80g butter, chopped

Meringue
6 Coles Australian Free Range Egg whites
1 cup (220g) caster sugar

1. Place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
2. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 29cm fluted pie dish with the pastry and use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest.
3. Preheat oven to 200°C. Meanwhile, to make the lemon filling, combine the sugar, cornflour and custard powder in a large saucepan. Gradually add the lemon juice, stirring after each addition, until smooth. Add 1 1/2 cups (375ml) water and stir to combine. Place over medium-high heat and cook, stirring constantly, for 6-8 mins or until mixture boils and thickens. Remove from heat. Add the egg yolks and butter. Stir until the butter melts and the mixture is smooth. Transfer to a shallow heatproof bowl and cover with plastic wrap. Place in the fridge to chill completely.
4. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 12 mins. Remove the weights or rice and baking paper and bake for a further 10 mins or until light golden. Set aside to cool completely.
5. Spoon the lemon mixture into the pastry case and smooth the surface. Place in the fridge for 1 hour to chill.
6. Preheat oven to 200°C. To make the meringue, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves.
7. Spoon the meringue over the lemon mixture and use a palette knife to spread over the pie. Bake for 5 mins or until the meringue is lightly toasted.

Want more easy recipes? Check out our ‘Cook with Curtis Stone’ playlist [ Ссылка ], which includes:

Curtis Stone’s crispy skin salmon | Cooking with Curtis Stone | Coles

Crispy skin salmon with chimichurri: [ Ссылка ]

Spanakopita Slice: [ Ссылка ]

Pork Roast with Greek-Style Honey-Mustard Sauce: [ Ссылка ]

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00:00 - Intro
00:12 - How to make dough for the base
01:02 - How to rest dough for the base
01:24 - How to roll dough for the base
01:53 - How to line dish with dough
02:14 - How to dock the dough the salmon
02:40 - How to blind bake the dough
03:01 - How to make the filling
04:04 - How to bake the pie
04:23 - how to make a Swiss meringue
05:09 - How to assemble the meringue
05:34 - Final dish

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