With a crispy base, tangy citrus centre and fluffy meringue top this locally grown lemon meringue pie is to die for.
Locally grown lemons are available from November through to August, with peak availability from March through to June for the juicy citrus fruit.
Stensgroup farming is just one of the local farms that has been busy picking and packing the bright yellow produce ready for this season's market.
With the abundance of locally grown lemons at the moment, this lemon meringue pie recipe is a sweet dessert or enjoyed as a delicious afternoon tea.
Locally grown lemon meringue pie ingredients
- 225g plain flour
- 2 tablespoons pure icing sugar
- 125g salted butter, chilled, coarsely chopped
- 2 1/2 tablespoons iced water
- Lemon filling
- 50g cornflour
- 125ml water
- 250ml fresh lemon juice
- 430g caster sugar
- 60g butter, coarsely chopped
- 4 eggs, separated
Sift the flour and icing sugar into a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Add the water and use a butter knife to stir until a dough forms. Use your hands to bring the dough together in the bowl.
Turn onto a sheet of non-stick baking paper and roll out to a 5mm disc. Line a 23cm pie dish with the pastry and trim the excess.
Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.
Preheat oven to 180 degrees and fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes then remove the paper and pastry weights or rice.
Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.
To make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan.
Use a whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens.
Continue to cook, stirring constantly, for another minute. Remove from heat and whisk in butter and egg yolks.
Transfer to a bowl and cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.
Preheat oven to 190 degree. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.
Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.
Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry.
Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set the locally grown lemon, meringue pie aside to cool completely.
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