With summer well ensconced, it seems, I decided it was time for a Lemon Meringue Pie. That is a lovely summery dessert. Served cold it is certainly very refreshing. I do have a recipe on the blog already, from the days before I was making videos. But this recipe is a bit different, allowing the pie to be made in stages. So the pie crust can be made in advance, as can the filling and then when ready to make the meringue everything can be assembled and baked to cook the meringue.
This is another simple recipe really, even though there are various stages. It does take some time, due to those stages, and pastry chilling as well. But, as I say, it can be done in stages, over a number of days if required.
My pie turned out very well, with a lovely buttery pastry and a rich lemon filling that was nice and thick and perfect on the palate. Then the meringue had the right amount of crispness to the outside but with the inside being soft and fluffy, just as I like it.
For the pastry dough
- 225g(1 1/2 cups) plain flour, based on my cup holding 150g.
- 25g(2 tbsp)caster sugar
- 120g (8 1/2 tbsp) unsalted butter, cold and cubed
- 1/2 tsp salt
- 1 medium egg yolk (large in USA)
- 30ml(2 tbsp) cold water
For the lemon filling:
- 200ml(1/2 cup+1/3 cup) freshly squeezed lemon juice
- zest from about 3 lemons, finely grated
- 25g(3 tbsp) cornflour
- 45ml(3 tbsp) water
- 175(3/4 cup + 2 tbsp) caster sugar
- 3 medium egg yolks(large in USA)
- 25g (scant 2 tbsp) unsalted butter
For the meringue:
- 4 medium egg whites(large in USA)
- 225g(1 cup + 2 tbsp) caster sugar
- 2 tsp cornflour
- Grease a 9 inch/22 cm tart tin with a loose bottom(or a pie dish can be used)
- First make the dough(this can be done in a food processor) by placing the flour, sugar and salt into a bowl and add the cold butter.
- Rub the butter into the dry mixture until a breadcrumb like texture is achieved.
- Add the egg and the water and mix together until the mixture starts to clump.
- Turn out onto a clean work surface and pull the mixture together into a dough.
- Form into a disc and wrap in plastic wrap.
- Chill for 30 minutes.
- Flour the work surface and roll the dough out to a thickness of about 5mm(1/4 inch)
- Carefully place into the tart tin and press around the sides.
- Cut of the excess, but leaving some overlap if possible.
- Prick the base of the pastry with a fork.
- Chill again for 30 minutes.
- Preheat the oven to 170C/150C Fan/340F
- Line the pastry with parchment paper and fill with baking beans, or rice etc.
- Blind bake for 20 minutes.
- Remove the pastry from the oven and take out the baking beans and parchment paper.
- Put the pastry back into the oven and bake for about 8 minutes until the base is cooked through.
- Remove from the oven and allow to cool completely.
- Place the lemon juice, water and cornflour into a saucepan and stir until the mixture is completely smooth.
- Add the lemon zest and stir again.
- Add the sugar and the egg yolks and stir once more until all is combined.
- Place the pan onto a gently heat and keep stirring all the time.
- When the mixture is warm add the butter and continue to heat, still stirring, until it starts to boil and has thickened nicely, to the consistency of custard.
- Remove from the heat and allow to cool for a few minutes, then pour into the pie crust, levelling it off if necessary.
- Allow the lemon filling to cool completely.
- Preheat the oven again, to 170C/150C Fan/340F/
- Place the egg whites into a bowl and whisk until they achieve soft peaks( I did all this in my stand mixer).
- Still whisking gradually add the sugar until all is combined the the meringue has achieved stiff peaks.
- Whisk in the cornflour until fully combined.
- Spoon the mixture onto the top of the lemon filling and spread evenly, making whatever pattern you wish.
- Bake in the oven for 15 minutes, until the top of the meringue has turned a golden brown.
- Remove from the oven and allow to cool completely before serving. Best served chilled, particularly in very hot weather.