Lemon Meringue Pie

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 225g plain flour
 110g cold butter cubed
 2 tspns caster sugar
 1 egg yolk
 A little cold water to bind
 Lemon Curd:
 100g caster sugar
 7tblspns cornflour
 Juice and zest of 4 lemons
 6 egg yolks
 100g unsalted melted butter
 Meringue:
 6 egg whites
 300g caster sugar

1

Rub the butter into the flour so it resembles fine breadcrumbs

2
3
4
5

Add the sugar and stir to combine

6
7
8
9

Now add the egg yolk and enough water to bind

10
11
12

Wrap in cling film and chill for about 30 minutes

13
14
15

Heat oven to 190C

16
17
18

Roll out the pastry , grease a 9" fluted dish and put in the pastry

19
20
21
22

Leave the pastry overhanging but push it into the fluted sides TIP: use a piece of pastry to do this

23
24
25
26

Put the tin onto a baking tray. Line with greaseproof and fill with baking beans or rice or even coins ! Now trim the pastry

27
28
29
30

Bake for about 15-20 minutes, remove the paper and beans for last 5 minutes. Remove from oven

31
32
33
34

Lower oven heat to 150C

35
36
37
38

Mix together the sugar and cornflour in a large bowl with enough water to make a paste

39
40
41
42

Put the lemon zest in a small pan with 50 ml of water . Bring it to the boil

43
44
45

Slowly pour the hot liquid into the cornflour and sugar mix stirring all the time.

46
47
48
49

Beat in the egg yolks , lemon juice. And butter

50
51
52
53

Put it back in the pan and cook over a low heat stirring all the time until thickened

54
55
56

Pour into the cooled pastry case

57
58
59
60

Whisk the egg whites in s large bowl until they form stiff peaks

61
62
63

Add in the sugar a spoonful at a time whisking at a high speed

64
65
66

Pipe or spoon the meringue on top of the lemon curd

67
68
69
70

Bake for 35- 45 minutes until the meringue is crispy on top but still soft underneath

71
72
73

Serve hot or cold

Ingredients

 225g plain flour
 110g cold butter cubed
 2 tspns caster sugar
 1 egg yolk
 A little cold water to bind
 Lemon Curd:
 100g caster sugar
 7tblspns cornflour
 Juice and zest of 4 lemons
 6 egg yolks
 100g unsalted melted butter
 Meringue:
 6 egg whites
 300g caster sugar

Directions

1

Rub the butter into the flour so it resembles fine breadcrumbs

2
3
4
5

Add the sugar and stir to combine

6
7
8
9

Now add the egg yolk and enough water to bind

10
11
12

Wrap in cling film and chill for about 30 minutes

13
14
15

Heat oven to 190C

16
17
18

Roll out the pastry , grease a 9" fluted dish and put in the pastry

19
20
21
22

Leave the pastry overhanging but push it into the fluted sides TIP: use a piece of pastry to do this

23
24
25
26

Put the tin onto a baking tray. Line with greaseproof and fill with baking beans or rice or even coins ! Now trim the pastry

27
28
29
30

Bake for about 15-20 minutes, remove the paper and beans for last 5 minutes. Remove from oven

31
32
33
34

Lower oven heat to 150C

35
36
37
38

Mix together the sugar and cornflour in a large bowl with enough water to make a paste

39
40
41
42

Put the lemon zest in a small pan with 50 ml of water . Bring it to the boil

43
44
45

Slowly pour the hot liquid into the cornflour and sugar mix stirring all the time.

46
47
48
49

Beat in the egg yolks , lemon juice. And butter

50
51
52
53

Put it back in the pan and cook over a low heat stirring all the time until thickened

54
55
56

Pour into the cooled pastry case

57
58
59
60

Whisk the egg whites in s large bowl until they form stiff peaks

61
62
63

Add in the sugar a spoonful at a time whisking at a high speed

64
65
66

Pipe or spoon the meringue on top of the lemon curd

67
68
69
70

Bake for 35- 45 minutes until the meringue is crispy on top but still soft underneath

71
72
73

Serve hot or cold

Lemon Meringue Pie