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Lemon Meringue Pie

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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

Add the sugar and stir to combine

3

Now add the egg yolk and enough water to bind

4

Wrap in cling film and chill for about 30 minutes

5

Heat oven to 190C

6

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

7

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

8

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

9

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

10

Lower oven heat to 150C

11

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

12

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

13

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

14

Beat in the egg yolks , lemon juice. And butter

15

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

16

Pour into the cooled pastry case

17

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

18

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

19

Pipe or spoon the meringue on top of the lemon curd

20

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

21

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

Add the sugar and stir to combine

3

Now add the egg yolk and enough water to bind

4

Wrap in cling film and chill for about 30 minutes

5

Heat oven to 190C

6

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

7

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

8

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

9

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

10

Lower oven heat to 150C

11

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

12

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

13

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

14

Beat in the egg yolks , lemon juice. And butter

15

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

16

Pour into the cooled pastry case

17

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

18

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

19

Pipe or spoon the meringue on top of the lemon curd

20

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

21

Serve hot or cold

Lemon Meringue Pie

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