Lemon Meringue Pie

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A crunchy shortbread pastry filled with a smooth lemon cream, topped with meringue: A classic recipe of lemon meringue tart easy to do. It’s lemon day!

Lemon Meringue Pie

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Servings: 10

Course: Dessert, Teatime

Calories: 360

Ingredients Method

Ingredients

  

Shortbread Pastry

• 250 g plain flour
• 120 g butter
• 25 g icing sugar
• 25 g caster sugar (superfine)
• 1 egg yolk
• 3 tbsp lime zest
• 30 g water
• 1 pinch salt

Lemon Filling

• 3 eggs
• 1 egg yolk
• 150 caster sugar (superfine)
• 200 ml lemon juice (or lemon and lime juice)
• 50 ml water
• 50 g butter
• 10 g cornflour

Meringue Topping

• 3 egg whites
• 60 g icing sugar
• 7,5 g vanilla sugar

Method

 

Shortbread Pastry

1. Grate lemon into finely grated lemon zest;
   
2. In a bowl, sift the flour; add sugars, butter, salt, and lemon zest;
   
3. Combine until the dough looks grainy; add egg yolk and water; continue to knead;
   
4. When the dough is set, shape it into a ball;
   
5. Flatten into a thick disc;
   
6. Preheat the oven, 180°C;
7. Roll the dough until large enough to fit a shallow pie tin;

   The recipe is given for a 25cm (10 inch) pie tin.
   
8. Grease a shallow pie tin; Line it with the pastry; refrigerate for 15 minutes; trim edge;
   
9. Use cooking parchment to line the pastry and use baking beads, cooking chain; Use rice if you don't have baking beads or cooking chain;
   
10. Bake for 10 minutes; Remove beads and paper; Cook for a further 10 minutes until the pastry is lightly golden;
    

Lemon Filling

1. Squeeze the lemons;
   
2. Whisk the eggs and the egg yolks with the sugar;
   
3. In a saucepan, slowly heat the mixture and pour the lemon juice and water; Whisk continually and add the cornflour, and butter;
   
4. When the mixture begins to thicken, stop heating; Leave it to chill for a few minutes;
   
5. Pour the lemon filling into the pastry; Bake for 8-10 minutes;

   Refrigerate to chill before decorating with topping;
   

Meringue Topping

1. Beat the egg whites, add the sugars gradually;
   
2. Put the meringue into a piping bag;
   
3. Decorate with meringue:

   You can spread with meringue to cover if you don't want to use a piping bag;

   Grill quickly to brown the meringue, or use a blowpipe kitchen torch;

   Enjoy!
   

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