Lemon Meringue Pie
Top Tip

Lemon Meringue Pie

Desserts Food Vegetarian
Louise Wagstaffe, culinary advisor for Premier Foods
24 Servings
Ingredients
500g McDougalls Shortcrust Pastry Mix
100g caster sugar
170ml water
1 packet Bird’s Lemon Filling Mix
1.15l water
1 packet Bird’s Meringue Mix
160ml water
220g caster sugar
Method
  1. Pre-heat oven to 170°C. Mix McDougalls Shortcrust Pastry Mix with 170ml water to make a dough. Rest for 10 minutes then roll out

  2. Divide pastry into four, roll and line four 18cm/7” pie tins. Bake blind for 20 minutes or until cooked


  3. Blend Bird’s Lemon Filling Mix with 1.15l cold water. Bring to the boil, stirring continuously, and simmer for 1 minute

  4. Pour into baked pastry cases and allow to cool

  5. Add 160ml water to the Bird’s Meringue Mix and whisk on a low speed for 1 minute

  6. Increase to a high speed and whisk until mixture forms soft peaks. Add the 220g caster sugar and blend on a low speed for 1 minute
  7. Divide the meringue between the 4 pastry cases to cover the lemon filling. Create a peak finish
  8. Cook for 40 minutes at 160°C