Lemon Meringue Pie Recipe
Need dessert inspiration for when you’re entertaining guests? Lemon Meringue Pie is guaranteed to be enjoyed by all, and it isn’t as difficult to make as some may think!
Ingredients:
Pastry:
175g plain flour
100g cold butter
1 tbsp icing sugar
1 egg yolk
Filling:
2 level tbsp cornflour
100g golden caster sugar
2 large lemons, zested
125ml fresh lemon juice (from 2-3 lemons)
1 small orange, juiced
85g butter, cut into pieces
3 egg yolks and 1 whole egg
Meringue:
4 egg whites, room temperature
200g golden caster sugar
2 tsp cornflour
Method:
Put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind – make sure the mix is not overworked.
Tip the pastry onto a lightly floured surface, gather together until smooth and roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press the pastry into the flutes. If the pastry cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins. Remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside and lower the oven to 180C/160C fan/gas 4.
While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and then stir in the lemon juice gradually. Make the orange juice up to 200ml with water. Strain into the pan. Cook over a medium heat. Stir constantly, until the mixture is thickened and smooth.
Once the mixture bubbles, remove from the heat. Beat in the butter until melted. Beat the egg yolks (save egg whites for meringue) and the whole egg together. Stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Take off the heat. Set aside while you make the meringue.
Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time. Whisk between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
Quickly reheat the filling. Pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling. Spread the meringue so it just touches the pastry. Pile the rest into the centre, spreading so it touches the surface of the hot filling, then give it all a swirl.
Return to the oven for 18-20 mins . The meringue should crisp and slightly coloured once cooked. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing.
Eat the same day and enjoy!