Name: Lemon meringue pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 220 gram short crust pastry flan case; 395 gram can sweetened condensed milk; 3 eggs, separated; 2/3 cup lemon juice; 2 teaspoon corn flour; 3/4 cup caster sugar; berries and whipped cream, to serve

Ingredients

220 gram short crust pastry flan case

395 gram can sweetened condensed milk

3 eggs, separated

2/3 cup lemon juice

2 teaspoon corn flour

3/4 cup caster sugar

berries and whipped cream, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Place flan case on a baking tray. Whisk condensed milk, egg yolks, juice and corn flour in a medium bowl until combined. Pour mixture into flan case.

2.Using an electric mixer, beat egg whites in a small, clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar has dissolved and mixture is thick and glossy.

3.Spoon meringue over filling. Bake for 15 minutes or until meringue is firm. Cool. Transfer to a serving plate. Serve with berries and cream.

We used a plan case from the baking aisle; you can use a frozen (thawed) flan case instead. Pie is best on day of baking. Ensure sugar is dissolved in egg white.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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