Lemon Meringue Pie
This exquisite lemon meringue pie is a delightful balance of sweet and tangy flavors. The buttery, flaky pastry crust holds a luscious homemade lemon curd that perfectly complements the light and fluffy meringue topping. Each bite is a harmonious symphony of textures and tastes, making it a perfect dessert for any occasion.
— Constant Cookbook
Ingredients
- 225g/8oz plain white flour
- pinch salt
- 110g/4oz cold unsalted butter
- 2 tsp caster sugar
- 1 medium free-range egg yolk
- 100g/3½oz caster sugar
- 7 tbsp cornflour
- 4 large lemons
- 6 free-range egg yolks
- 100g/3½oz unsalted butter
- 6 medium free-range egg whites
- 300g/10½oz caster sugar
Instructions
- Sift the flour and salt into a mixing bowl.
- Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
- Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
- Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
- Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
- Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
- Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
- Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
- Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
- Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
- Beat in the egg yolks, lemon juice and butter. Return to the pan.
- Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
- For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
- Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
- Serve warm or cold in slices.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 6
Comments
No comments found.