How to make an easy lemon meringue wit no soggy bottoms in sight.

Yields10 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
The pastry
 225 g plain flour
 175 g butter
 45 g icing sugar
 1 large free-range egg, beaten
The lemom filling
 6 lemons, zest and juice
 65 g corn flour
 240 g caster sugar
The meringue topping
 4 free-range egg whiles
 225 g caster sugar
 2 tsp corn flour
1

Pre-heat the oven to 180℃/340℉/gas 4.

The pastry
2

Measure the flour and butter into a food processor and blejd together unitl the mixture ressembles find breadcrumbs.
Add the icing sugar, egg and one tbsp of water and whizz again until combined to a ball.

3

Tip the pasytry onto a work surface and roll out to a 3mm thickness.
Use the roling pin to lift the pastry up and transfer it to line a 23cm/9inch loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners.
Cover in cling film and place in the refrigerator to chill for 30 minutes.

4

Take the pastrylined tin out of the refrigerator and trim the excess patry.
Press the top edge of the pastry so that it stands slightly higher than the top of the tin.

5

Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further 5 minutes.

6

Remove from the oven and reduce the temperature to 170℃/340℉/gas 3 1/2.

The filling
7

Mix the lemon sest and juce with the corn flour and stir to for a smooth paste.
Measure 450g of water into a pan and bring to a boil. Add the lemon corn flour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.

8

In a bowl mix together the sugar and egg yolk and carefully whisk into the lemon mixture in the pan.
Stir over a medium heat until thickened.
Set aside for a few miutes and then pour ingo the baked pastry case.

The meringue
9

Whisk the egg whites in a free-standing mixer until soft-peaks form when the whisk is removed. Add the caster sugar a little at a time, stil whisking until the meringue is stiff and glossy. Add the corn flour a nd whisk again.

10

Spoon on top of the filled bastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on top of the meringue.

11

Bake in the oven for about 15 minutes until the fillking is completely set and the meringue is lightly golden and crisp.
Allow to cool completely before cutting to serve very slightly warm.

Ingredients

The pastry
 225 g plain flour
 175 g butter
 45 g icing sugar
 1 large free-range egg, beaten
The lemom filling
 6 lemons, zest and juice
 65 g corn flour
 240 g caster sugar
The meringue topping
 4 free-range egg whiles
 225 g caster sugar
 2 tsp corn flour

Directions

1

Pre-heat the oven to 180℃/340℉/gas 4.

The pastry
2

Measure the flour and butter into a food processor and blejd together unitl the mixture ressembles find breadcrumbs.
Add the icing sugar, egg and one tbsp of water and whizz again until combined to a ball.

3

Tip the pasytry onto a work surface and roll out to a 3mm thickness.
Use the roling pin to lift the pastry up and transfer it to line a 23cm/9inch loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners.
Cover in cling film and place in the refrigerator to chill for 30 minutes.

4

Take the pastrylined tin out of the refrigerator and trim the excess patry.
Press the top edge of the pastry so that it stands slightly higher than the top of the tin.

5

Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further 5 minutes.

6

Remove from the oven and reduce the temperature to 170℃/340℉/gas 3 1/2.

The filling
7

Mix the lemon sest and juce with the corn flour and stir to for a smooth paste.
Measure 450g of water into a pan and bring to a boil. Add the lemon corn flour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.

8

In a bowl mix together the sugar and egg yolk and carefully whisk into the lemon mixture in the pan.
Stir over a medium heat until thickened.
Set aside for a few miutes and then pour ingo the baked pastry case.

The meringue
9

Whisk the egg whites in a free-standing mixer until soft-peaks form when the whisk is removed. Add the caster sugar a little at a time, stil whisking until the meringue is stiff and glossy. Add the corn flour a nd whisk again.

10

Spoon on top of the filled bastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on top of the meringue.

11

Bake in the oven for about 15 minutes until the fillking is completely set and the meringue is lightly golden and crisp.
Allow to cool completely before cutting to serve very slightly warm.

Lemon Meringue Pie

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