Schwartz September 2019
Lemon Meringue Pie

Lemon Meringue Pie

Louise Wagstaffe, culinary advisor for Premier Foods
Serves: 24
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  • 500g McDougalls Shortcrust Pastry Mix
  • 100g caster sugar
  • 170ml water
  • 1 packet Bird’s Lemon Filling Mix
  • 1.15l water
  • 1 packet Bird’s Meringue Mix
  • 160ml water
  • 220g caster sugar


  1. Pre-heat oven to 170°C. Mix McDougalls Shortcrust Pastry Mix with 170ml water to make a dough. Rest for 10 minutes then roll out

  2. Divide pastry into four, roll and line four 18cm/7” pie tins. Bake blind for 20 minutes or until cooked

  3. Blend Bird’s Lemon Filling Mix with 1.15l cold water. Bring to the boil, stirring continuously, and simmer for 1 minute

  4. Pour into baked pastry cases and allow to cool

  5. Add 160ml water to the Bird’s Meringue Mix and whisk on a low speed for 1 minute

  6. Increase to a high speed and whisk until mixture forms soft peaks. Add the 220g caster sugar and blend on a low speed for 1 minute
  7. Divide the meringue between the 4 pastry cases to cover the lemon filling. Create a peak finish
  8. Cook for 40 minutes at 160°C
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