Lemon Meringue Pie

Lemon Meringue Sept 229

Let’s bake a lemon meringue pie – is there anything better?

Makes: 1 x Deep dish 8″ Pie

Ingredients:

Pastry

225g plain flour

100g butter, cold diced

30g caster sugar

6-8 tbsps cold water

Lemon Filling

Zest and juice of 4 lemons

100ml cold water

90g butter

4 egg yolks, large

100g caster sugar

3 tbsps cornflour dissolved in 4 tbsps cold water

Meringue

4 egg whites

2 tsp cornflour

225g caster sugar

Pastry case first.  In a food processor blitz the cold butter into the flour until the mixture is fine.  Add the sugar and blitz again.

Stork Week 8 001

Stork Week 8 002

With the processor running add the water slowly a tablespoon at a time until the pastry starts to come together.

Stork Week 8 003

Gather it together, wrap in clingfilm and chill in the fridge for 30 minutes.

Stork Week 8 004

Grease your pie dish (I love this deep dish tin, a Fat Daddio pan by Alan Silverwood).

Roll out the pastry.  With deep dishes it’s often easier to roll it out between 2 sheets of clingfilm.

Stork Week 8 006

When it reaches the right size peel away the top sheet and use the bottom sheet to help you lift it and ease it into the tin (clingfilm side up).

Stork Week 8 007 Stork Week 8 008

Stork Week 8 009

Once you’re happy with the positioning of the pastry simply peel away the clingfilm and trim the excess from the pastry case neatly with a sharp knife.

Stork Week 8 010

Place it in the fridge to chill for a good hour until completely firm.

Once the pastry is firm preheat the oven to 180c (fan)/200c/Gas Mark 6.

Prick the base of the case with a fork, line with baking paper and fill with baking beans.

Stork Week 8 011

Bake the case for 12 minutes before carefully removing the beans and paper and return to the oven for a further 8 minutes until the base of the case is completely cooked through.

Allow to cool.  Remove from the tin and set onto a baking tray (when it comes to adding the meringue, having the pie already out of the tin means it’s easier to seal in the filling and you don’t seal the pie into the tin too!)

Now onto the lemon filling.  Put the zest, juice, water and butter into a pan.  In a large jug whisk together the egg yolks and the caster sugar, then whisk in the dissolved cornflour.

Stork Week 8 014 Stork Week 8 016

Heat the pan until the butter melts and the mixture is about to boil.  Take it off the heat and whisk it into the egg mixture a little at a time.

Stork Week 8 017 Stork Week 8 018

Return the filling to the pan and over a medium heat whisk  continuously until the mixture thickens considerably.  Pour into the pastry case.

Stork Week 8 021 Stork Week 8 022

So now for the meringue.  Whisk the egg whites with the cornflour (it helps the meringue keep it’s shape) until they are nice and foamy, then continuing to mix adding the caster sugar 1 spoonful at a time until it has all been incorporated.  Carry on whisking until the meringue is thick and glossy and will hold it’s shape.

IMG_1046 IMG_1047 IMG_1049

Add the meringue to the top of the pie, piling it up in the middle. Spread using the back of a spoon so that the meringue touches the edge of the pastry case sealing the lemon filling inside.

IMG_1051 IMG_1053

Bake it in the oven (at 180c fan) for 18-20 minutes until lightly golden on top and serve straight away.

Lemon meringue pie can have a tendency, if you’re not careful, for the meringue to leak syrup as it cools.  With that in mind it’s best to bake it just before you want to serve it.  If you want to get ahead with your prep make the pie case and filling, adding the meringue and baking at the last minute.

Lemon Meringue Sept 200

Ruth x

Ruth Clemens, Baker Extraordinaire

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email
This entry was posted in Lemon, Meringue, Pastry, Pie, Treats. Bookmark the permalink.

2 Responses to Lemon Meringue Pie

  1. I will be trialling this recipe this week its my ultimate favourite pud!

  2. Oh my that is a fabulous looking lemon meringue. My mouth is watering just looking.

Leave a Reply

Your email address will not be published. Required fields are marked *