Lemon Meringue Pie

Lemon Meringue PieI have never eaten a lemon meringue pie. I don’t particularly like lemony desserts and cakes. But for some reason I had an inexplicable desire to make a lemon meringue pie!

However, it’s always a little tricky to make something when you have no frame of reference for what it’s supposed to turn out like! I read a few recipes and there seem to be a few variations – biscuit base, pastry base, condensed milk based filling or…the other one (a kind of lemon custard/curd)! In the end I went with what seemed to be the most traditional – shortcrust pastry base with a custardy/curdy filling.

Apart from forgetting the butter in the filling (d’oh!) and the meringue needing a little longer in the oven to crisp up,it turned out great! Not half as tricky as I thought it would be.

PiggyBakes now loves Lemon Meringue Pie!

Lemon Meringue Pie
Makes one 23cm pie – serves 8 -10

For the pastry
140g plain flour
1/2 tsp salt
70g vegetable fat/margarine (I used stork) cut into pieces
2tbsp iced/very cold water

For the filling/meringue 
Rind and juice of 1 large lemon (I added extra rind from another 1/2 lemon)
250ml plus 1 tbsp cold water
115g plus 6 tbsp caster sugar
30g butter
3 eggs, separated
Pinch of salt

– Sift the flour into a bowl with the salt. Add the margarine/fat and mix until it resembles coarse breadcrumbs. Mix in just enough water (about 2tbsp) to bind the mixture and then gather into a ball.

– Roll out the pastry on a lightly floured surface until about 3mm thick. Carefully transfer to a 23cm loose bottomed fluted flan/pie tin and press down and into the flutes. Leave to chill in the fridge for at least 20 minutes.

– Pre-heat the oven to 200°C (fan 180°C). Prick the case all over with a fork and line with crumpled greaseproof paper. Fill with baking beans (or suitable alternative) and bake for 12 minutes. Remove the paper and beans and continue to bake for another 6-8 minutes, until golden.

– Combine the lemon rind, lemon juice, 250ml of water, butter and 115g of sugar in a saucepan over a medium heat. Bring to the boil.

– Meanwhile, mix 1tbsp cold water with the cornflour and then add the egg yolks. Add to the lemon mixture and return to the boil, whisking continuously until thickened. This will take about 5 minutes. Cover with greaseproof paper and leave to cool.

– To make the meringue, whisk the egg whites with a pinch of salt using an electric hand mixer or stand mixer with balloon whisk attachment. Keep whisking until they form stiff peaks. Add the remaining 6 tbsp caster sugar, 1 tbsp at a time and whisk until glossy.

– Spoon the lemon mixture into the pastry case and smooth into an even level. Carefully spoon the meringue on top, making sure it goes right up to the pastry edge. Bake for about 12 – 15 minutes, until the meringue is golden/brown and slightly crisp on the outside.

– Leave to cool for around 20 minutes in the tin, then transfer to a wire rack and leave to cool completely. Chill in the fridge to serve if you like – this is particularly tasty 🙂

Lemon Meringue Pie

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