An old classic, this dairy free Lemon Meringue Pie is truly delicious. The curd tastes just like the butter filled ones we’ve all had in the shops & is perfect for an afternoon treat.
Prep time: 20 minutes
Cook time: 35 minutes
Serves: 4-6 people, makes 4 small or 1 large pie
- 2 sheets Pampus short crust pastry, defrosted
- You can make your own however I was short on time so decided to opt for a quick solution.
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup & 1 tablespoon lemon juice
1/2 & half a 1/4 cup water
2 teaspoons finely grated lemon rind
2 egg yolks
60g Nuttelex (original or buttery)
Pinch of cream of tartar
1/4 cup caster sugar
- Preheat oven to 180 degrees celsius.
- Line the pie dishes with the pastry then line with baking paper & pastry weights (or rice). Bake in oven for 10 minutes.
- Remove the paper & weights & bake for a further 10 – 15 minutes or until just golden. Remove the cases from oven and set aside to cool.
- Now onto the lemon curd, combine the sugar and cornflour in a small pot.
- Add the lemon juice and water while stirring with a whisk until mixture is smooth.
- Place pot over low heat and cook, stirring, for 3-4 minutes or until mixture boils & thickens. Be careful not to stop stirring as the cornflour can easily make this curd lumpy.
- Remove from heat. Add the lemon rind, egg yolks and Nuttelex. Continue whisking until the Nuttelex spread is melted & mixture is well combined. Set aside to cool.
- Finally for the meringue, using an electric mixer, beat the eggwhites until soft peaks form. Gradually add cream of tartar and sugar. Continue beating until sugar is dissolved.
- Now for the construction, spoon the lemon curd into the prepared pastry cases. Pipe the meringue on top (I use a Wilton #190 tip in my piping bag).
- Bake pies in the oven for 5 minutes or until meringue is lightly browned. If you’re using a blowtorch, substitute that for the over baking.
- Stand pies for a few minutes before serving, if you can wait that long!
- You don’t want to cook the case too much in the blind baking process as the edges will brown a little more later in the cook with the meringue. If you’re using a blowtorch, cook for the whole time noted.
- Make sure the bowl you use for the meringue is super clean. Any remnants of oil can stop the meringue for beating properly.
- This recipe can easily be made gluten free by adjusting the pastry & replacing the cornflour with the gluten free variety. Send me a message if you’d like the adjusted recipe.
- Original recipe adapted from Taste.com