Lemon Meringue Pie

12:30

My top tip for any Lemon Meringue Pie is:
 MAKE SURE YOU LET IT COOL BEFORE YOU REMOVE IT FROM THE CASING OR EVEN ATTEMPT TO CUT IT.

I unfortunately made this mistake with my lemon meringue pie this time and it collapsed on me as it had decided to go for a little run (last time I did whisk the meringue for long enough and that decided to run away - I nailed it this time though!!) I also didn't make sure that there was enough pastry at the bottom, so it went all soggy and practically non-existent. 

However, despite all the problems that I seemingly had with the pie this time around, it actually tasted rather good!! I just didn't let it cool before I messed around with it - oops. I should've listened to the wise words of my boyfriend. But I was stubborn and I didn't. 

I went and bought the Shortcrust Pastry because I was short on time - but you can make it if you wish. 

Here is the recipe I used for the filling and the meringue:


Lemon Meringue Pie: 

Prep Time: 30 minutes            Cook Time: 30 minutes to 1 hour         Serves: 6 - 8


Ingredients: 

Lemon curd filling: 

4 large lemons, zest and juice
65g cornflour
250g caster sugar
6 free-range egg yolks

Meringue:

4 free-range egg whites
225g caster sugar
2tsp cornflour

Method: 

1. Preheat oven to 190oC/Gas Mark 4 and grease a 23in loose bottomed tart tin and place onto a baking tray.

2. Roll out the pastry until it is big enough to fit the tin generously and 3mm in thickness. Leave the excess pastry around the sides of the tin.

3. Line the pastry with baking paper and fill with baking beans. Blind bake the pastry for 15-20 minutes, until pastry is pale gold and dried out. Remove the baking beans and paper for the last 5 minutes. Reduce the oven's heat to 150oC/Gas Mark 2.

4. For the filling, mix the cornflour and lemon zest and juice to form a smooth paste

5. Boil 450ml of water in a saucepan, then add the lemon cornflour mix to the pan stirring constantly until the mixture has thickened. Then remove from heat.

6. Mix the egg yolks and sugar together in a separate bowl and carefully whisk into the lemon mixture. Stir over low heat until thickened. 

7. Set aside for a few minutes then pour into the pastry case. 

8. Meringue: whisk the egg whites with a free standing or electric hand mixer until soft peaks form when the whisk is lifted. (important)

9. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy (it is important that it is done slowly otherwise the meringue will weep)

10. Add the cornflour and whisk again.

11. Spoon onto the filled pastry case and spread to completely fill case. 




12. Bake in the oven for 15 minutes until the filling is set and the meringue is light golden and crisp.

13. Wait for it to cool before trying to do anything with it - otherwise it will collapse. 




Enjoy! 

Love,

Victoria xx

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