Donna Hay: Basics To Brilliance

Who doesn't love a slice of lemon meringue pie? And this light, easy version by none other than Donna Hay will be a new favourite ...

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  • Sweet shortcrust pastry

  • 2 cups (300g) plain (all-purpose) flour

  • 175g cold unsalted butter, chopped

  • ¼ cup (40g) icing (confectioner’s) sugar, sifted

  • 1 egg yolk

  • 2 tablespoons iced water

  • Lemon curd

  • 2 eggs

  • 2 egg yolks, extra

  • 1 cup (220g) caster (superfine) sugar

  • 1 tablespoon finely grated lemon rind

  • ½ cup (125ml) lemon juice

  • 150g cold unsalted butter, chopped into 2cm cubes


  • 1.

    To make the sweet shortcrust pastry, place the flour, butter and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk and water and process until a dough just comes together.

  • 2.

    Turn out onto a lightly floured surface, gently bring together to form a ball and flatten into a disc shape. Roll out between sheets of non-stick baking paper to 3mm thick and refrigerate for 1 hour.

  • 3.

    While the pastry is chilling, make the lemon curd. Place the eggs, extra yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.

  • 4.

    Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved. Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted. Cook, stirring constantly, for 4–6 minutes or until the curd has thickened and coats the back of a spoon.

  • 5.

    Immediately strain into a bowl, discarding any solids, allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

  • 6.

    Use the pastry to line a lightly greased 22cm pie tin. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.

  • 7.

    Preheat oven to 180°C (350°F). Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes, remove the paper and weights and bake for a further 15 minutes or until the pastry is golden and cooked through. Allow to cool completely in the tin.

  • 8.

    Preheat oven grill (broiler) to high. Place the pastry case, still in the tin, on an oven tray. Pour in the lemon curd and smooth the top, using a palette knife.

  • 9.

    Spoon the meringue mixture over the lemon curd and grill for 2–3 minutes or until the peaks of the meringue are golden brown.

  • 10.

    Allow to cool and slice to serve. 

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 669kj
  • Fat Total 35g
  • Saturated Fat 21g
  • Protein 6g
  • Carbohydrate 83g
  • Sugar 53g
  • Sodium 23mg

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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* If you prefer, you can use store-bought lemon curd in this recipe instead of making your own. You’ll need 1½ cups (480g).

* You can also use a small hand-held kitchen blowtorch to brown the meringue. They’re available at cookware shops, and are handy to own as they make finishing desserts with scorched meringue quick and easy.

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