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Lemon Meringue Pie

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
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Rub the butter into the flour so it resembles fine breadcrumbs

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Add the sugar and stir to combine

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Now add the egg yolk and enough water to bind

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Wrap in cling film and chill for about 30 minutes

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Heat oven to 190C

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

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

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

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

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Lower oven heat to 150C

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

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

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

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Beat in the egg yolks , lemon juice. And butter

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

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Pour into the cooled pastry case

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

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

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Pipe or spoon the meringue on top of the lemon curd

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

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Serve hot or cold