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Lemon meringue pie


  • Preheat oven to 200°C fan forced (220°C normal).
  • Bake the flan case as per instructions on the packet.
  • Then place the lemon juice, 2 tbsp cornflour and 100 gm sugar in a heavy-bottomed pot and gently cook for 3-4 mins until thick and smooth, continually whisking. Remove from the heat and add the butter with 3 egg yolks and 1 whole egg. Whisk until well combined, turn the heat down and cook for about another 3 mins until thickened again, whisking vigorously.
  • To make the meringue, beat 4 egg whites until stiff peaks form using a hand mixer. Then slowly add the remaining sugar, continuously beating. Add the remaining cornflour and slowly beat in.
  • Then pour the lemon mixture into the pastry shell and top with the meringue. Shape the top, form peaks using the end of a spoon and cook in the oven for about 12-15 mins until the tops rise a little and the peaks brown.
  • Set aside to rest for 2 hours before serving.
  • from Cameron Cox - Melbourne pastry chef


  • 1 bought pie flan
  • ½ cup fresh lemon juice, strained
  • 3 tbsp cornflour
  • 300 gm caster sugar
  • 85 gm unsalted butter, softened & diced
  • 5 eggs (1 whole & 4 separated), at room temperature

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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