Lemon meringue pie

Lemon meringue pie

By
From
Desserts
Serves
8

This dessert is very popular in America and Australia, but in the UK it seems to carry the stigma of being a 1970s’ restaurant dessert. However, when it’s really well made, lemon meringue pie can hold its own against any other dessert served at the table.

Ingredients

Quantity Ingredient

For the pastry base:

Quantity Ingredient
110g cold unsalted butter, diced
225g plain white flour
A pinch salt
2 teaspoons caster sugar
1 medium egg yolk
half an eggshell of cold water

For the lemon curd:

Quantity Ingredient
4 large lemons, zested and juiced
7 tablespoons cornflour
6 egg yolks
100g caster sugar
100g unsalted butter

For the meringue:

Quantity Ingredient
6 medium egg whites
300g caster sugar

Method

  1. Pre-heat the oven to 190ºC. Grease a 23cm fluted loose-bottomed tin and place on a baking tray.
  2. Make the pastry following the instructions for shortcrust pastry, then roll it out and line the tin.
  3. Line the pastry case with greaseproof paper and fill with baking beans or flour. Blind-bake for 10 minutes. Remove from the oven and discard the greaseproof paper and flour or baking beans,
  4. To make the lemon curd, bring 50ml water and the lemon juice to the boil in a saucepan. Dissolve the cornflour in a little water, then gradually pour the hot liquid onto the cornflour, whisking all the time until all incorporated and smooth. Return to the pan. Beat in the egg yolks, sugar and butter. Place back on the heat, add the zest and whisk for 30 seconds. Tip into the pastry case and leave to cool.
  5. To make the meringue, follow the instructions for making hot meringue. Spoon the meringue into a piping bag with with a plain nozzle and pipe over the pastry case. Use a cook’s blowtorch to colour the meringue, then serve.
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