A classic desert and the best lemon flavor.



  • 225g (1 1/2 cups) plain flour

  • 2 tablespoons icing sugar mixture

  • 2 tablespoons icing sugar mixture

  • 2 1/2 tablespoons iced water


  • 50g (1/3 cup) corn flour

  • 125ml (1/2 cup) water

  • 250ml (1 cup) fresh lemon juice

  • 430g (2 cups) caster sugar

  • 60g butter, coarsely chopped

  • 6 eggs, separated


  • 1.


  • 2.

    Sift the flour and icing sugar into a large bowl.

  • 3.

    Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

  • 4.

    Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl.

  • 5.

    Turn onto a sheet of non-stick baking paper and roll out to a 4mm-thick disc.

  • 6.

    Use the pastry to line a 23cm pie dish. Trim excess pastry. Place in the fridge for 30 minutes to rest.

  • 7.

    Preheat oven to 180°C.

  • 8.

    Fill the lined dish with pastry weights or rice, (make sure to put baking paper first) Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.

  • 9.

    Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.

  • 10.


  • 11.

    To make the lemon filling, combine the corn flour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute.

  • 12.

    Remove from heat. Whisk in butter and egg yolks.

  • 13.

    Transfer to a bowl. Cover with plastic wrap and place in the fridge for 2 hours or until cooled completely.

  • 14.

    Preheat oven to 190°C.

  • 15.

    Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form 6 minutes,

  • 16.

    Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy 6 minutes

  • 17.

    Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry, With the 6 egg whites it will be nice and thick.

  • 18.

    Use the back of a spoon to create peaks. Bake in oven for 15 minutes or until the meringue peaks are light golden. Set aside to cool completely.

  • 19.



You could also purchase pastry bases from you local supermarket. This mix will fill two of those pastry bases.

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