23
May

Lemon Meringue Pie

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madnad

Lemon Meringue Pie

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Ingredients

  • Shortcrust Pastry (enough to line a 9" pie tin)
  • 480ml Cold Water
  • 45g Cornflour
  • 40g Plain Flour
  • 280g Caster Sugar
  • ¼ teaspoon Salt
  • 5 Large Free-range Egg Yolks
  • 120ml Lemon Juice (About 3-4 lemons)
  • 2 tablespoons Lemon Rind
  • 60g Unsalted Butter (cubed)
  • 7 Free-range Egg Whites
  • 170g Caster Sugar

Directions

1. Line the pie dish with the pastry, and dock the bottom with a fork. Cover with greaseproof paper and baking beans then bake for 10 minutes in a pre-heated oven at Gas Mark 6 / 200°C / 400°F
2. Remove the paper and beans and brush with egg wash before placing back in the oven and baking for at least another 10 minutes until golden brown then leave to one side to cool
3. In a saucepan, combine the cornflour, flour, salt and sugar over a medium heat. Gradually add in the water and stir until smooth
4. Bring the mixture to a boil, while whisking constantly for about 3-4 minutes
5. Remove the pan from the heat. Temper the beaten eggs by adding a little of the hot mixture and whisking quickly, before adding the eggs into the pan
6. Cook over a low heat for about 5 minutes
7. Remove from the heat and whisk in the lemon juice and rind
8. Stir in the butter one piece at a time, then pour into a clean bowl. Cover the surface with clingfilm, allowing the clingfilm to touch the surface so no skin forms as it cools
9. Once the lemon mixture reaches room temperature, pour into the cooled pastry shell, cover with foil and refrigerate for about 1 hour
10. Meanwhile, combine the egg whites and sugar in a heat proof bowl. Set over a pan of simmering water beating until the sugar has fully dissolved and the mixture is warm
11. Take off the heat and continue to whip into stiff peaks
12. Spread the meringue over the pie, ensuring that the crust is completely covered then place back in an oven at Gas Mark 4 / 180°C / 350°F for 15 minutes until the top of the meringue starts to brown
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