LEMON MERINGUE PIE

Lemon meringue pie has stood the test of time and unquestionable is still one of the best pies out there.  This pie has a buttery crust, tangy, creamy filling piled high with cloud like meringues.  Need i say more…?

Serves 8

Ingredients

Pastry

150g plain flour

Pinch salt

90g butter, cubed, cold

2 Tbsp icing sugar

1 egg

Filling 

30g cornflour

3-4 lemons, zested and juiced

50g caster sugar

Pinch salt

3 egg yolks

Meringue 

3 egg whites, room temperature

170g caster sugar

Method

Begin by making the pastry.

I used a food processor but you can make this by hand.  Place the flour and salt into the bowl of a food processor and blend to combine.

With the processor going, add the cold cubes of butter and blend until texture of coarse bread crumbs appear.

Add the icing sugar and blend briefly.

Add the eggs and pulse until the dough just combines.

Turn out onto your bench, bring together.  Wrap and chill for 30 minutes.

Roll the pastry out to fit your tin 12x36cm or a similar sized tin.  Place the pastry loosely over the tin and allow it to fall into sides, try not to stretch it as this will make the pastry shrink back. Press the pastry into the sides and tidy up the sides so it is even.  Chill for another 30 minutes.

Preheat the oven 180C 

Line the pastry with baking paper and cover with dried beans or rice.  Bake blind for 15 minutes or until the pastry has set and lightly coloured. Remove the baking paper and beans.  Reduce the oven temperature to 150C and cook the pastry shell for a further 5-10 minutes or until firm.

Remove and set aside.

To make the filling.

Place the cornflour with 1 cup of water into a small saucepan.  Whisk well to get rid of all lumps. Add the lemon zest and lemon juice, stir well to combine.

Place over a low heat and whisking continuously until thickened and lumpfree.

Remove from the heat and add the egg yolks.  Continue whisking.

Pour into your warm base and chill until the lemon curd has set and is cold.

To make the meringue.

Whisk the whites until stiff, gradually add the sugar, whisking until the sugar has dissolved and the meringue is glossy.

You can blob the meringue on top with a spoon or as I have done piped it on.

Bake for 30-35 minutes or until the meringue is golden and firm to the touch.

You can eat it warm or at room temperature.

Enjoy every mouthful.