Lemon meringue pie is simply irresistible, with a crisp flaky crust, loaded with tangy lemon curd, finished with clouds of billowing meringue piled high on top.
Servings 12
Total Time 37 minutesmins
Ingredients
For the pastry
200gplain flour
150gunsalted buttercubed and chilled
25gicing sugar
1eggbeaten
pinch of salt
For the lemon filling
finely grated zest of 6 lemons
150mlorange juicestrained if not smooth
250gcaster sugar
60gcornflour
6eggs
For the meringue
6egg whites
300gcaster sugar
½tspcream of tartar
Instructions
To make the pastry
In a mixing bowl add the flour, salt and butter
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs
Add the icing sugar and egg and mix to combine
Bring together to form a rough ball of dough
To make the pastry case
Lightly flour the work surface and roll the pastry to a disc large enough to line the base and sides of the tin and about 3mm thick. (This is easier if done between 2 sheets of baking paper.)
Lift the pastry into the tin, being careful not to stretch it as you press it into the base and sides
Trim the excess and chill it for 30 minutes, until firm
preheat the oven to 200 °C
Line the chilled pastry case with baking paper and baking beans or rice
Bake on the middle shelf for 15 minutes, until the top edge starts to turn crisp and golden
Remove the baking paper and beans or rice
Return the case to the oven and bake it for a further 5–10 minutes to dry out and cook the base
Remove from the oven and leave to cool
To make the filling
While the pastry case is cooling, mix the lemon zest and juice with the cornflour in a small bowl until smooth
Pour 150ml of water and the orange juice into a saucepan and bring it to the boil
Add the lemon mixture and simmer, stirring, until thick enough to coat the back of the spoon, then remove the pan from the heat
In a large bowl, mix the caster sugar and egg yolks together, then pour in the hot lemon mixture, stirring continuously
Pour the mixture back into the pan and stir over a medium heat until it becomes a thick custard
Remove from the heat and leave to cool slightly, then pour the custard into the baked pastry case
Chill until set
To make the meringue
Preheat the oven to 150 °C
Whisk the egg whites and cream of tartar in a stand mixer fitted with the whisk until soft peaks form
A spoonful at a time, add the caster sugar, whisking continuously until the meringue is stiff and glossy
poon the meringue in a large dome on top of the set lemon filling, spread the meringue to the very edges of the pie, so that it touches the crust, before decorating it with pretty swoops and swirls. This will seal the pie and keep it from losing moisture.
Bake for 15 minutes, until the meringue is golden and crisp
Serve warm
Notes
A great shortcut is to use a pre-baked pie crust from the supermarket.
Chilling dampens the flavour, so serve the pie warm to enjoy it at its best.
Course: Sweets and Desserts
Keyword: lemon meringue, lemon meringue pie, sweets, sweets and desserts