Lemon meringue pie

Lemon meringue pie

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry, using sweet variation
extra flour, to dust

For the filling

Quantity Ingredient
4 tablespoons cornflour
200g caster sugar
300ml water
4 egg yolks
2 large lemons

For the meringue

Quantity Ingredient
4 egg whites
200g caster sugar, plus a little extra to sprinkle

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3 mm thickness and use to line a 24 cm flan ring set on a baking sheet. (You can use a loose-based flan tin, but a ring works better here.) Cover with cling film and chill in the fridge until firm to the touch. Heat the oven to 200ºC.
  2. Blind bake the pastry for 15–20 minutes, then remove the beans and cartouche and bake for a further 5 minutes, or until the pastry looks dry and feels sandy to the touch. Remove from the oven and reduce the oven temperature to 180ºC.
  3. Meanwhile, to make the filling, put the cornflour and sugar in a saucepan and stir in the water to create a smooth paste, then place over a medium heat and bring to the boil, stirring constantly; it will become thick and translucent. Take off the heat, cool slightly, then beat in the egg yolks. Pass through a sieve into a bowl.
  4. Finely grate the zest of the lemons, squeeze the juice and add three-quarters of each to the egg mixture. Taste and adjust with more lemon zest, juice or sugar.
  5. Pour the still-warm filling into the warm pastry case and place on a shelf in the middle of the oven for about 10 minutes until a skin has formed on the surface.
  6. Meanwhile, to make the meringue topping, whisk the egg whites to stiff peaks in a large bowl, then add 4 tablespoons of the sugar, 1 tablespoon at a time, whisking after each addition to return the meringue to stiff peaks. Gradually whisk in the remaining sugar until the meringue becomes very stiff and shiny.
  7. Remove the flan ring, if using. Pile the meringue onto the lemon filling, working from the edge towards the centre and mounding the filling slightly in the middle. Sprinkle with a little sugar and bake for 10–15 minutes until lightly browned.
  8. Let the tart cool slightly, then carefully remove from the flan tin, if using. Slide it onto a wire rack and allow to cool a little before serving, for the filling to set.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again