Lemon Meringue Pie
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Prep time:
Cook time:
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A delicious recipe for Lemon Meringue Pie
Pastry Ingredients
6 oz plain flour
3 ½ oz butter
1 Tbsp Icing sugar
1 Egg yolk
Filling/Meringue Ingredients
2 Tbsp corn flour
3 ½ oz Fine sugar
Zest of two lemons, finely grated
4 oz Fresh lemon juice
one small orange Juice
3 oz Butter, cut into pieces
3 Egg yolks
1 Whole egg
4 Egg whites, room temperature
7 oz Fine sugar
2 Tbsp Corn flour
Instructions
- Place the flour, butter, icing sugar, egg yolk and 1 tbsp cold water into a bowl
- Mix pastry mix until mixture starts to bind and you have a ball of moiost pastry
- Gently flour your work space and roll out onto the base of a fluted flan pan.
- Lift and place into the pan and trim/neaten the edges and press pastry into the pan
- Prick the base with a fork
- Line the pastry with foil, shiny side down and chill for approximately 1 hour
- Preheat oven to 400F
- On top of the foil fill the pastry base with dry beans or rice. This will prevent the crust bubbling when being baked.
- Bake for 15 minutes, then remove the foil/beans/rice and bake another 5 minutes until pastry is lightly golden. Remove from oven and set aside.
- Lower oven temperature to 350F
- Now, while pastry is cooling you can prepare the filling.
- Mix corn flour, sugar and lemon zest in a medium saucepan>
- Stir in strained lemon juice
- Mix orange juice with 7 oz of water and strain into the saucepan mixture
- Cook over medium heat stirring frequently until thickened and smooth
- Remove from heat when mixture starts to bubble and beat in the butter until melted
- Beat the egg yolks and whole egg and stir into the saucepan and continue to heat on medium
- Keep stirring, don’t stop, until the mixture thickens and falls from the spoon
- Set aside while the meringue is prepared
- For the meringue place the egg whites in a large bowl
- Whisk vigorously until soft peaks appear
- Add half the sugar slowly continuing to whisk without overbeating
- Whisk in the corn flour and the remaining sugar and continue to whisk until smooth and thick
- Briefly reheat the filling and pour into the pastry shell
- Immediately put spoonfuls of meringue around the edge of the filling working towards the pastry edge
- Spread the remaining meringue in the centre and create peaks
- Return pie to the oven for 20 minutes or until meringue is crspy and browning
- Remove from oven and let pie sit for at least 30 minutes then remove from pan
- For best results let the pie sit for approximately one more hour before serving
- Enjoy!
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