AuthorBen WatsonCategoryDessert, SweetOur take on the traditional lemon meringue pie. A great way to use up a handful of lemons when you have a glut...just as we did when our friends La Montesina, based in Valencia had a bumper lemon harvest.
Once pastry is at room temperature, roll out to fit a 9inch pie case. Trim off edges and blind bake for 20 minutes at 180 degrees C
Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind – make sure the mix is not overworked.
While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar, lemon zest, lemon juice and water in a saucepan and simmer over a medium heat, stirring constantly, until thickened and smooth.
Remove from the heat and beat in the butter until melted. In a separate bowl beat the egg yolks and 1 whole egg together. Place the saucepan back over a low head and mix the egg yolks and whole eggs in while stirring the mixture for a few minutes, until the mixture thickens and holds onto a spoon. Take off the heat and set aside while you make the meringue.
Put the egg whites in a large bowl. Whisk to soft peaks, then add half of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining sure a spoonful at a time.
Pour curd mixture into tart case and using a spoon level the mixture out. Carefully spoon on meringue mixture making sure it doesn’t mix into the curd mixture. Once the curd is covered with meringue, use the back of a spoon to make peaks.
Return to the oven for 18-20 mins set at 180 degrees C until the meringue is crisp and slightly coloured. Let the pie sit for 1 hour before serving.
Ingredients
Directions
Once pastry is at room temperature, roll out to fit a 9inch pie case. Trim off edges and blind bake for 20 minutes at 180 degrees C
Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind – make sure the mix is not overworked.
While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar, lemon zest, lemon juice and water in a saucepan and simmer over a medium heat, stirring constantly, until thickened and smooth.
Remove from the heat and beat in the butter until melted. In a separate bowl beat the egg yolks and 1 whole egg together. Place the saucepan back over a low head and mix the egg yolks and whole eggs in while stirring the mixture for a few minutes, until the mixture thickens and holds onto a spoon. Take off the heat and set aside while you make the meringue.
Put the egg whites in a large bowl. Whisk to soft peaks, then add half of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining sure a spoonful at a time.
Pour curd mixture into tart case and using a spoon level the mixture out. Carefully spoon on meringue mixture making sure it doesn’t mix into the curd mixture. Once the curd is covered with meringue, use the back of a spoon to make peaks.
Return to the oven for 18-20 mins set at 180 degrees C until the meringue is crisp and slightly coloured. Let the pie sit for 1 hour before serving.