Lemon meringue pie

Lemon meringue pie

By
From
Great Pub Food
Serves
8
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient

Lemon curd filling

Quantity Ingredient
3 lemons, juiced and zested
220g caster sugar
3 tablespoons cornflour
4 large egg yolks
80g butter, cubed

Meringue topping

Quantity Ingredient
275g caster sugar
4 large egg whites

Sweet shortcrust pastry

Quantity Ingredient
2 1/2 cups plain flour
3 tablespoons icing sugar
150g butter, chilled and diced
1 large egg yolk

Method

  1. To make the pastry, place the our and icing sugar in a food processor and pulse to combine. Add the butter and pulse, until the mixture resembles fine crumbs. Lightly beat the egg yolk with 1/3 cup (80ml/3oz) chilled water in a small bowl. Add to the crumb mixture and pulse to incorporate. The mixture will look dry and crumbly. Turn out onto a clean work surface, gently knead and shape into two discs, one using two-thirds of the dough and the other the remaining third. Do not overwork. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Lightly grease and flour one 23 cm fluted tart pan with a removable base. Roll the pastry dough between two sheets of baking paper, to 5 mm thick. Line the prepared pan with pastry. Trim the edges and refrigerate for 20 minutes.
  3. Preheat the oven to 190°C.
  4. Place the tart on a baking tray and prick the base of the pastry with a fork. Line with baking paper and fill with baking weights, dried beans or uncooked rice. Blind bake for 15 minutes, or until the edges begin to turn light golden. Remove the baking paper and weights and cook for a further 5–10 minutes, until the base is golden and the pastry is cooked through. Set aside to cool.
  5. Increase the oven temperature to 200°C.
  6. To make the filling, combine the lemon juice and zest and the sugar with 1 cup water in a saucepan over low heat and gently simmer for 3–5 minutes, until the sugar dissolves. Blend the corn our and 2 tablespoons cold water together in a heatproof bowl. Gradually stir in the lemon liquid. Return to the saucepan and cook over low–medium heat, stirring constantly to prevent lumps, for 3–5 minutes, or until thick. Whisk in the egg yolks and butter. Transfer to a bowl and set aside to cool. Pour the filling into the pastry case. Cover and refrigerate until cold and set.
  7. To make the meringue topping, combine the sugar and 1/3 cup water in a saucepan over low heat. Simmer for 3 minutes or until the sugar dissolves. Whisk the egg whites until soft peaks form. Pour in the sugar syrup in a thin steady stream, whisking continuously to make a thick glossy meringue. Spoon on top of the lemon base and use a spatula or the back of a spoon to create small peaks.
  8. Bake the pie on the top shelf of the oven for 5 minutes, or until the meringue peaks are golden. Set on a wire rack to cool completely. Slice to serve.
Tags:
Great
Pub
Food
Rachael
Lane
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