Zesty lemon pavlova pie
235 Recipes
Recipe Rating
Preparation Time: 15 minutes
Cook Time: 30 minutes
Serves: Makes 1 pie
Tangy and delicious
Ingredients
1 quantity (about 300 g) sweet flan pastry
385g can condensed milk
5ml grated lemon rind
125ml fresh lemon juice
2 extra-large egg yolks
Topping
160ml (90 g) icing sugar
10ml cornflour
4 extra-large egg whites
125ml (105 g) castor sugar
Extra cornflour for dusting
15ml Extra cornflour for dusting
Method
- Roll out pastry on a lightly floured surface, to a thickness of about 3 mm. Line a greased 23 cm ovenproof pie dish with pastry. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans and continue baking for 5 minutes until pastry is golden brown. Leave to cool slightly.
- Combine condensed milk, lemon rind and juice and egg yolks and mix well until smooth. Spoon into baked pastry shell. Bake in a preheated oven at 180 °C for about 10 minutes. Leave to cool completely.
- Topping: Sift icing sugar and cornflour together three times and set aside.
- Beat egg whites until foamy. Gradually add castor sugar and beat until medium peak stage. Sift icing sugar and cornflour mixture over egg white mixture and fold in gently, using a metal spoon.
- Dust baked pie lightly with cornflour. Spoon meringue on top. Bake in a preheated oven at 180 °C for about 15 minutes, or until golden brown on top.
