Lemon Meringue Pies


makes 6


2/3 cup caster sugar
2½ tablespoons cornflour
½ cup lemon juice
½ cup water
1 teaspoon finely grated lemon rind
40g butter, cubed
2 egg yolks

Pastry cases

6 sheets Antoniou Fillo Pastry
50g butter, melted
1½ teaspoons sugar


Make filling. Combine caster sugar and cornflour in a medium sized saucepan. Gradually stir in lemon juice and water, then add rind. Stir with a balloon whisk over a medium heat, until boiling. Beat the mixture more vigorously as the mixture starts to thicken. Simmer 1 minute, beating continuously. Remove from heat and beat in butter until melted, then add egg yolks and beat until combined. Pour mixture into a heatproof bowl and set aside to cool to room temperature.

Meanwhile, make pastry cases. Preheat oven to 180°C. Grease a 6–hole (200ml capacity) Texas muffin pan. Lay a sheet of fillo pastry onto a work bench (cover remaining pastry with a tea towel to prevent it from drying out). Brush fillo sheet with melted butter, then sprinkle evenly with ½ teaspoon sugar. Lay another sheet of pastry on top and brush with butter. Cut the pastry longways into 3, then cut crossways into 4, thus making 12 squares. Stack 3 of the squares. Repeat with remaining squares to form 4 stacks. Place one stack on top of another stack, at an angle to form a star shape. Repeat with remaining 2 stacks to form another star shape.

Press the 2 star shape fillo pastry stacks into 2 of the muffin holes. Repeat with remaining fillo pastry sheets, sugar and butter to form 4 more pastry cases. Bake 10 minutes or until lightly golden. Cool in pan for 3 minutes, then carefully remove and transfer to a wire rack to cool completely.

Make meringue. Place egg whites in a medium sized bowl. Beat with an electric mixer until peaks form. Gradually add caster sugar (about a tablespoon at a time), beating well between each addition. Continue beating until meringue is very thick and glossy.

Place pastry cases on an oven tray lined with non-stick baking paper. Fill the cases with lemon mixture and top with meringue, using a metal spoon to make peaks. Bake 5-10 minutes or until lightly browned. Cool.


3 egg whites
½ cup caster sugar