Home » Puddings » Lemon Meringue Pie
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Ref: 490
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   230 g  plain flour
   160 g  butter unsalted cold for grating
   75 g  icing sugar
   1 egg
   1 egg yolk only
   1 pinch  salt
  Lemon Curd Filling
   150 tbsp  lemon juice
   200 g  caster sugar
   150 g  butter unsalted soft
   6 egg yolks only
   75 ml  water
   50 g  cornflour
   8 egg whites only
   400 g  caster sugar


  Step 1
Pre-heat oven to 170'c.
  Step 2
In a bowl add flour & zest, then grate butter in a 1/4 at a time mixing in as you go, when all the butter is in use you finger tips to rub together into a breadcrumb consistency.
  Step 3
In another bowl beat the egg & egg yolk together, add the sugar & salt to the flour crumb mix then add the egg & form into a pastry dough, wrap in cling film & let it rest in the fridge for at least 1 hour.
  Step 4
On a floured worktop roll out pastry to 2 or 3 mm thick (£1 coin), for a 8 portion quantity use an 24 cm round loose bottom deep tart/flan tin greased with butter, line the tin with the pastry, cut off excess from around the edge.
  Step 5
Place a piece of very well scrunched up piece of greaseproof paper in & up the sides then fill with dry rice into the tin & mound the rice up around the sides to the top to hold while blind baking, place in the oven for 10 mins, then allow to cool.
  Step 6
To make the filling curd, place the lemon juice in a saucepan & bring to the boil, in the meantime place the egg yolk in a bowl, add sugar & whisk together well, mix cornflour with the water & add to the egg yolk/sugar mix & whisk in the whisk in the butter, when lemon juice is boiling pour into the mix in slowly whisking all the time, when all in cover with cling film & set aside.
  Step 7
Next the meringue, you will need a food mixer with a balloon whisk attachment or use a electric hand mixer & a bowl, make sure the bowl is spotlessly clean with no oil or grease, you can wipe it out with a bit of lemon juice, add the egg white & whisk until soft peaks then add sugar 1 spoonful at a time until its all in & has reached firm peak stage.
  Step 8
Tip & spread lemon curd filling onto the bottom of the pastry case leaving room the meringue, either pipe on the meringue or dollop on to form a mound of peaks.
  Step 9
Bake in the oven for 12 to 18 min or until light golden brown on top.

Suggestion & Tips

Best eaten fresh & warm with cream. You can make in small individual small tart tins if you wish.
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