Easy as Lemon Meringue Pie

IMG_9373[1]I’d been away for six weeks, missed my family, so I did a quick ring around to organise a Sunday night dinner.

IMG_9403[1]The lemon tree was loaded with fruit… Lemon Meringue Pie would be on the menu…an Aussie classic!

IMG_9405[1]Back in the dark ages, when I was in high school, all girls were required to attend cookery and sewing classes. This inspiringly named book was the government issue standard that we all learnt to cook from. The recipe I use today is a much richer adaptation of the original “Common Sense” version…





1/2 cup cornflour

1 cup sugar

2 teaspoons finely grated lemon rind (remember to remove rind before you juice the lemons!)

1/2 cup lemon juice (approx. 3 lemons)

1+ 1/4 cups water

60 grams butter (approx. 4 tablespoons or 1/2 a stick)

3 eggs, separated

1/2 cup caster sugar (for meringue topping)

Note- Lemon curd will need to cool and set for at least two hours before adding meringue…you can make the pastry and curd ahead of time…even the day before!
IMG_9363[1]Start by making and baking my all-time favourite shortcrust pastry. Bake till golden.
IMG_9351[1] Combine sugar and flour in saucepan.

IMG_9352[1]Finely grate rind from lemons and add to dry flour/sugar mix in saucepan.

IMG_9354[1]Squeeze lemons till you have 1/2 cup of juice.
IMG_9355[1] In a separate jug combine lemon juice with water.

IMG_9356[1] Add this to dry ingredients.

IMG_9357[1]Combine all ingredients and place saucepan on high heat on stove.

IMG_9359[1] Stir briskly until mixture begins to boil and thicken, reduce heat and continue to stir for another minute. Remove from heat.

IMG_9358[1] Separate eggs. Keep whites aside for later use in meringue.

IMG_9360[1] Add butter to mixture and stir till all combined.

IMG_9361[1] Next add yolks and mix quickly to avoid egg curdling.

IMG_9362[1] You will now have a gorgeous lemon curd!

IMG_9363[1]Keep pastry in flan tin and put onto baking sheet or cake disc.
IMG_9364[1] Pour lemon curd in pastry case.

IMG_9365[1] Run a fork across warm curd to roughen surface. This will help meringue stick to curd during final baking.

IMG_9366[1]Loosely cover with cling film and refrigerate for 2 hours.
IMG_9367[1]When curd has cooled you can make your meringue.

Turn oven on to 240 c. (460 f)

Start by beating egg whites.
IMG_9368[1] When stiff peaks form slowly sprinkle in caster sugar.

IMG_9369[1] Beat until mixture is thick and glossy and all sugar is dissolved.

IMG_9371[1] Spread meringue over cooled curd.

IMG_9372[1] And make a fancy pattern if you have a piping bag and excellent decorating skills! In my case I just run the spatula over the top to create a simple little meringue mountain range.

IMG_9373[1] Place pie in 240 c (460 f.) oven and watch like mad*…it will only take minutes for the meringue to colour. When peaks become golden remove from oven. Allow to cool then carefully remove pie from flan tin and place on serving dish.

* Some recipes suggest using the grill setting at the top of your oven. In my experience this direct heat is too extreme and can quickly result in burning…it only takes seconds for your beautiful confection to turn into a self immolating disaster!

IMG_9375[1] So once the pie was done I was free to mingle with the family and have a gin and tonic (just using up those lemons!) It’s always a good idea to refrain from drinking until meringue is done and safely out of oven…just saying!?

IMG_9383[1]And there it was, this classic and easy lemon dessert… a perfect way to complete a perfect night with my darling family…it’s good to be home.

Cheers, Anna x

Anna Buckley Books


The Lost Woman series follows the sexy adventures of Christina as she makes her way through a world of new media, design, fashion,  travel, and … men.

A perfect read for those of you looking for something after Fifty Shades of Grey.
The complete series is available now at Amazon, Kobo, Google Books, Barnes & Noble and iBooks, both as eBooks and print books. They can also be ordered from any book store, or by mail order on the BOOKS page.



17 responses to “Easy as Lemon Meringue Pie”

  1. Thanks for a great reaad


  2. What a gorgeous meringue! I love that you have lemon trees. Amazing. I hope you had a wonderful trip!

    Liked by 1 person

    1. Trip was MORE than amazing Amanda, had an experience way beyond the average tourist. Got to see deeply into the lives of such a diverse range of people…still emotional thinking about that little gospel church and the 2 lovely ladies I shared lunch with. So much material for the new book that I’ve had to rethink the total concept…don’t know how where to start!
      Lemons in the backyard were a nice welcome home and a great reason to make LMP x

      Liked by 1 person

  3. Looks scrumptious. Good advice about the drinking and cooking. Hope you’re getting all settled back in, and that you’ve recovered from all the traveling. 🙂

    Liked by 1 person

    1. Have spent a week procrastinating, every cupboard cleaned, every tile scrubbed…I have so much rewriting of the new book to do I’m too scared to open up the first draft! And honestly I love traveling so much I’m thinking about a new destination…Sicily perhaps? Just got to sell more books to fund the next venture Robin!


  4. Glad you are home safe. My mouth is practically puckering for some of that pie!!!!


    1. Hi Debbie, glad to see my family again but can’t help but think of new places to explore…Italy maybe…can’t seem to settle!


  5. I bet the fridge was full, the freezer restocked and the house sparkling within 24 hours of your homecoming….now back to the book!

    Liked by 1 person

    1. Bloody Hell Karyn…I’ve had a week of procrastination, just can’t settle, cleaning has been my self medication! All the cupboards, the pantry, the linen press! Today I’ve vowed to get back to the book. I’ve been avoiding it because I have so much rewriting to do. Do you need a weekend in Melbourne…the roof deck and Prosecco awaits? x


    2. P.S. Karyn…your Mum’s Lemon Meringue Pie was legendary. Remember pajama parties at your place and waking up to eat leftover LMP for breakfast? x


  6. The perfect classic lemon meringue pie!

    Liked by 1 person

    1. Thanks Ronit a big favourite in our household although I’m very keen to bake a key lime pie…got any good recipes?

      Liked by 1 person

      1. I usually use a somewhat similar recipe to your lemon meringue, and just substitute the lemon juice with lime.
        I also tried once “Epicurious” recipe, that is easily found online. It uses condensed milk as the base and it was quite easy to make and very tasty. The one thing about it I didn’t like the whipped cream topping, so I substituted it with a thin layer of sour cream mixed with powdered sugar and baked it for 5 minutes longer.
        Good luck! 🙂

        Liked by 1 person

      2. Sounds like a good idea. Had an amazing key Lime Pie at a cafe in Virginia Beach, it got me curious right from the start, there was something quite different about the texture…possibly the condensed milk? My brother-in-law tells me that ‘key limes’ are smaller and more intense in flavour than regular limes… don’t like my chances of finding them here in Australia. x


      3. Yes, Key Limes are different than regular limes, and they are not that easy to find around here either. I usually get the frozen juice if I can’t find them. Close enough! 🙂

        Liked by 1 person

      4. Thanks Ronit…will get back to the ‘lab’! I feel a post coming on…

        Liked by 1 person

      5. Looking forward to see the results. 🙂

        Liked by 1 person

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