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“LEMON MERINGUE PIE”

Lemon Meringue Pie

PASTRY:
∙ ½ self-raising flour
∙ 130g plain flour
∙ 30g caster sugar
∙ 120g cold butter, cut into pieces
∙ 1 large egg

LEMON FILLING:
∙ 4 tbsp plus 3 tsp cornflour
∙ 170g sugar
∙ 180ml fresh lemon juice
∙ 230ml water
∙ 60g butter, cut into pieces
∙ 3 large egg yolks

MERINGUE:
∙ 3 large egg whites
∙ 170g caster sugar

1. Begin by making the pastry. Place the flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture resembles fine fresh breadcrumbs. Add egg and process on medium speed for about 15-30 seconds, until egg is incorporated and mixture clumps together. Form dough into a flattened round and place in a freezer bag or wrap in plastic wrap. Refrigerate for at least one hour.

2. Combine cornflour, sugar, lemon juice and water in medium saucepan. Stir until mixture is smooth. Place saucepan over medium-high heat and stir constantly until mixture reaches the boil (about 7-10 minutes). Reduce heat to low and continue stirring for about 30-40 seconds, until mixture changes from cloudy to transparent and becomes thick and smooth. Remove saucepan from heat and vigorously stir in butter and egg yolks. Continue stirring until all the butter has melted and the ingredients are well combined. Pour filling into a small container, cover and refrigerate.

3. Preheat oven to 180C. Roll out pastry to fit a 23cm pie plate. Lift pastry into pie plate and gently press into dish. Trim pastry overhanging the sides. Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool completely.

4. Preheat oven to 200C. To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage. Add sugar gradually, about 2 tbsp at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. Spoon lemon  filling into cooled pastry shell and spread evenly. Dollop and spread meringue on top of the lemon filling. Form peaks in the meringue with a spoon by pressing the back of a spoon against the surface of the meringue, then lift the spoon to form a peak. Bake for about 7-10 minutes, or until meringue is lightly coloured.

8. Allow pie to cool to room temperature. Cover pie and refrigerate until cold. Slice chilled pie into wedges and serve.

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