Almond Breeze Lemon Meringue Pie

Lemon Meringue Pie

This recipe is a tiny twist on a recipe fave, created by our pals at Almond Breeze Australia.




  • 2 1/4 cups white pastry flour
  • 1 cup butter
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup chilled water


  • 1 1/4 cup caster sugar
  • 1/2 cup corn flour
  • 1/4 teaspoon gelatin
  • 1/4 teaspoon salt
  • 1 1/4 cup Original Almond Breeze almond milk
  • 1 cup water
  • 3/4 cup lemon juice
  • 1 1/2 tablespoons lemon zest


  • 4 egg whites
  • 1 cup caster sugar


  1. Preheat oven to 160 degrees Celsius and prepare a pie tin


  1. Cut butter into cubes and refrigerate for one hour
  2. In a separate bowl, combine flour, salt and sugar. Whisk
  3. Cut in butter to the dry ingredients with a fork. Make sure your tools are cool to do this
  4. Add chilled water and knead the dough slightly with a fork to mix in water
  5. On a clean, floured surface, lay out dough and roll into a ball. Wrap and refrigerate for 45 minutes
  6. Take dough out of fridge and flatten with a rolling pin
  7. Place into a prepared pie tin and bake, covered with rice or baking beans, for 15 minutes. Remove beans and cook for a  further 10 minutes, until golden


  1. Add all ingredients to a saucepan and bring to boil
  2. Whisky for 4-5 minutes, until mixture is ‘pudding like’ and cannot be stirred any longer
  3. Pour into the pie tin, over the crust, and refrigerate for 1.5 hours


  1. Beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time until the mixture is thick and glossy
  2. Spread mixture over the lemon filling and place in oven to bake for 10 minutes
Serves 12
Prep Time 3-4 hours