Lemon meringue pie

Lemon Meringue Pie is a classic dessert that combines a buttery pastry crust with a tangy lemon filling and a light, fluffy meringue topping. The contrast of sweet and tart flavors makes it a delightful treat for citrus lovers.

Lemon Meringue Pie

Ingredients:

For the Pastry:

• 225g / 8oz regular flour
• 175g / 6oz butter
• 45g / 1 oz powdered sugar
• 1 large egg, free-range, beaten

For the Lemon Filling:

• 6 lemons, zest and juice
• 65g / 2oz cornmeal
• 250g / 9oz caster sugar
• 6 egg yolks

For the Meringue:

• 4 egg whites
• 225g / 8oz caster sugar
• 2 teaspoons of cornflour

How to Make Lemon Meringue Pie:

1. Preheat and Prepare:

• Preheat the oven to 180°C / 350°F / Gas 4.
• In a blender, combine flour and butter until it resembles breadcrumbs. Add powdered sugar, beaten eggs, and 1 tablespoon of water. Mix until it forms a ball.
• Roll out the dough on a floured surface to a thickness of 3mm. Line a 23cm / 9-inch flan mold, and refrigerate for 30 minutes.

1. Bake the Pastry:

• Remove the pastry-lined tray from the refrigerator, trim excess pastry, and press the top edge slightly higher than the tin.
• Line the pastry with parchment, fill with baking grains, and bake for 15 minutes. Remove beans and parchment, then bake for an additional five minutes. Reduce the temperature to 170°C / 340°F / Gas 3.

1. Prepare the Lemon Filling:

• Mix lemon zest and juice with cornmeal to form a paste.
• Boil 450ml / 16 fluid ounces of water in a saucepan. Add the lemon-cornmeal mixture, stir until thickened, and remove from heat.
• In a bowl, mix sugar and egg yolks, then blend with the lemon mixture in the skillet. Cook on medium heat until thickened. Pour into the baked pastry.

1. Make the Meringue:

• Beat egg whites until stiff peaks form. Gradually add fine sugar, continuing to whisk until the meringue is stiff and shiny. Add cornflour and beat again.

1. Assemble and Bake:

• Spoon the meringue over the lemon filling, spreading to cover it. Create swirls on top.
• Bake for about 15 minutes until the filling is set, and the meringue is golden and crisp.
• Allow to cool completely before slicing or serve slightly warm.

Tips:

1. Zesting Lemons: Use a fine grater or zester to extract the flavorful zest from lemons without incorporating the bitter white pith.
2. Meringue Peaks: Beat the egg whites until stiff peaks form for a stable and airy meringue.
3. Golden Meringue: Achieve a golden meringue by carefully monitoring the baking time. A slightly crispy exterior adds to the pie’s texture.
4. Complete Cooling: Allow the pie to cool completely before slicing to ensure that the filling sets properly.
5. Serving: Serve slices of lemon meringue pie on chilled plates for a refreshing experience.