Lemon Meringue Pie

Jacqui Farbrace
This retro desert will delight the taste buds with it's zesty lemon and sweet meringue
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine English
Servings 6 Portions

Equipment

  • 8" flan tin or Pie dish

Ingredients
  

Pastry

  • 225 g Plain flour
  • 50 g chilled butter – cubed
  • Pinch salt
  • cold water

Lemon Filling

  • 2 large Lemons
  • 10 g Granulated Sugar
  • 2 Egg Yolks
  • 75 ml Cornflour

Meringue

  • 75 g Castor Sugar
  • 2 Egg Whites

Instructions
 

Shortcrut Pastry

  • Preheat the oven to gas 6, 200c
  • Sift the flour into a large bowl and add a pinch of salt
  • Add the cubed butter to the flour and rub into the flour until the mixture resembles breadcrumbs.
  • You can place the flour, salt and butter in a food processor and blitz
  • Add 3-4 tablespoons of cold water and mix with a flat knife until it starts to bind together. Using your hand bring the mixture together to form a dough.
  • Turn out onto a floured board and roll out so it is about inch bigger than your tin or dish
  • Let rest for about 10mins
  • Prick the base with a fork or cut out a circle of baking parchment and cover with baking beans.
  • Bake for about 10-15 minutes
    Set to one side

Lemon Filling

  • Turn the oven down to gas 2, 150c
  • Grate the rind of two large lemons into a saucepan then squeeze the juice into the pan
  • Add the granulated sugar and 300ml cold water.
  • Heat gently and stir until the sugar has dissolved.
  • Mix the cornflour with a little cold water in a cup to form a smooth paste.
    Add to the lemon mixture and stir bringing it to the boil. Continue to stir for another about a minute until thick.
  • Remove from the heat and allow to cool for a bit.
  • Take the eggs and separate the yolk and egg white into separate bowls
  • Beat the egg yolks and add to the lemon mix beating thoroughly until smooth.
  • Pour into the pastry case and smooth over.

Meringue

  • Put the egg whites into a clean dry bowl and whisk until thick and glossy
  • Add half of the caster sugar whisk again. Carefully fold the rest of the sugar until completely combined.
  • Spoon on top of the lemon filling making sure the edges are sealed. With the back of the spoon make peaks with the meringue.
  • Place in the oven and bake for about 35 minutes.
  • Remove from the oven. You can eat hot or allow to cool and eat cold.

Notes

To make a Lime pie, use 4 limes instead of the Lemons
Serve with double cream or on it’s own.
Keyword Classic pudding, Desert, Lemon, Meringue, Pastry, Pie, zest