A different take on Lemon Meringue Pie made with luscious strawberries! The filling is like a strawberry curd - delicious!


  • Base:

  • 250g plain flour

  • 1/4cup (35g) icing sugar mixture

  • 150g cold butter, chopped coarsely

  • 1 teaspoon finely grated lemon zest

  • 1 egg yolk

  • 1-2 tablespoons iced water, as necessary

  • Stawberry filling:

  • 4 punnets strawbeeries (or 5 cups)

  • 1/3 cup Cornflour

  • 3/4 cup Caster Sugar

  • 4 Egg Yolks

  • 3 Tblsp Butter

  • 1 Tblsp Lemon Juice

  • Meringue:

  • 4 Egg Whites

  • 1 cup Caster Sugar


  • 1.

    Pastry Base:

  • 2.

    Put flour, icing sugar mixture, butter and zest in a food processor until they resemble breadcrumbs.

  • 3.

    Add yolk and 1 tablespoon of the water

  • 4.

    Process again until pastry begins to come together into a ball.

  • 5.

    If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball.

  • 6.

    Knead briefly on a lightly floured work surface until smooth.

  • 7.

    Shape into a flat disc. Wrap in plastic wrap and refrigerate 30 minutes.

  • 8.

    Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick.

  • 9.

    Press pastry into 24cm loose bottomed flan tin.

  • 10.

    Trim edges and prick base using a fork. Line with baking paper and fill with dried beans, lentils or baking beads.

  • 11.

    Bake in preheated oven 15 minutes or until lightly browned.

  • 12.

    Remove paper and beans; return to oven.

  • 13.

    Bake a further 5 minutes or until pastry is lightly golden brown all over base.

  • 14.

    Allow to cool.

  • 15.


  • 16.

    Thoroughly wash strawberries and remove stems. Place strawberries in a pot, cook and stir over medium heat until strawberries have broken down into a sauce.

  • 17.

    Set aside and allow to cool.

  • 18.

    Add 3/4 cup of sugar and the cornflour to strawberries.

  • 19.

    Cook over medium/high heat until mixture boils and thickens.

  • 20.

    Whisk the egg yolks.

  • 21.

    Add about 1/3 of the hot strawberry mixture to the egg yolks, whisk to combine, then add this back to the remaining strawberry mixture in the saucepan, stirring all the while.

  • 22.

    Continue stirring as you cook the mixture over medium heat for an additional two minutes.

  • 23.

    Add the butter and lemon juice, stirring until butter is melted, then remove from heat. Pour filling into pie crust.

  • 24.


  • 25.

    Whisk the egg whites til stiff.

  • 26.

    Gradually add the cup of sugar in stages making sure it's all combined and not grainy.

  • 27.

    Spread over strawberry filling, making sure the meringue is spread right to the edges so it doesn't "leak"

  • 28.

    Bake in a 220 C oven for 15 mins or til browned ontop

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 414kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 59g
  • Sugar 37g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This would work really well with raspberries as well or even rhubarb in there.

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