Lemon Meringue Pie recipe
Who can resist tangy lemon curd with a cloud of meringue on top? Not me! This lemon meringue can jazz up any meal. The appearance
will deceive any guest into thinking you had spent all day in the kitchen. Genius I say.
WOODEN SPOON RATING:
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NOW FOR THE RECIPE:
Donna Hays Short Crust Pastry:
Preheat the oven to 180 degrees.
1. In a food processor add the sugar, butter (cubed) and flour. Process until it resembles bread crumbs
2. With the processer going add iced water until it just comes together
3. Roll into cling wrap and place in the fridge for 30 mins (essential step- don’t skip)
4. Place the dough between 2 sheets of baking paper and roll into a 1/2 to 1cm thickness
5. Using one layer of the baking paper, turn the dough upside down into the pie tin and press onto the tin
6. Blind bake for 10 mins
7. Remove beans then cook for a further 5 mins (until just golden)
8. Set aside to cool.
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Lemon Curd filling
9. On the lowest heat, add sugar and egg yolks to a saucepan and continuously whisk. Once warm, very slowly add the strained lemon juice whilst whisking continuously.
10. Leave on low heat for 15mins until thick, stirring occasionally. (The mixtures becomes thick very quickly around the 14 min mark).
11. Add the butter and rind and mix until combined.
12. Take off the heat and allow to cool
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The Meringue:
13. Using a mix master on high, beat the egg whites.
14. Slowly add the sugar 1 tablespoon at a time
15. Beat the mixture until you get stiff peaks. It isnt possible to over-beat the meringue; I usually keep it going for 5 mins to ensure it doesn’t flop when you get the blow torch out.
To Serve:
15. Place the curd into the pastry shell.
16. Dollop the meringue on top of the curd using a fork to swirl the mixture.
15. Now the fun bit. Turn the blow torch on the highest setting. Keeping it about 10cm away, use circular motion and brown the meringue
Voila:
A delicious dessert: A soft gooey meringue with a tangy lemon filling!
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TIPS:
- When placing the dough into tin, press the edges with the end of a fork. This will give a clean, even edge from the outside
- You can tailor how much meringue you want on the pie by using this ratio: 1 egg to 50gms sugar
- Ensure there is no egg yolk in the egg whites, as this will affect the egg whites turning into stiff peaks.
