Lemon Meringue Pie

Rough Cooking

follow this blog

95 followers

204 daily readers

rank of 30

E-mail Subscription

Receive an e-mail notification of new posts on this site:

Lemon Meringue Pie

September 14th 2010 01:19

Growing up, Lemon Meringue Pie was always my dad's favourite dessert.... although he did also like Apple Pie, Kitchener Buns and scones with jam and cream.... it's probably fair to say he likes dessert.

For a special treat for father's day I pulled out the Kenwood and made a lemon meringue pie from scratch. This recipe is based on one in the Women's Weekly, The Country Table, and I have to admit I am pretty impressed. The base is beautifully crumbly and the filling is deliciously sweet.

Although the original recipe called for the pie to be baked in a 24cm pie tin, I instead made two 20cm pies. One of them I topped with meringue, and the other I left as a lemon tart and put in the freezer for another time. When I want to eat it, I will simply defrost and serve with some cream.

Lemon Meringue Pie (each pie serves 6)

1/2 cup cornflour
1 cup caster sugar
1/2 cup lemon juice
1 1/4 cups water
60g unsalted butter, chopped
3 egg yolks
1/2 cup caster sugar, extra

Pastry

1 1/2 cups plain flour
1 tablespoon icing sugar
140g cold butter, chopped
1 egg separated
2 tablespoons cold water

To make pastry, process flour, icing sugar and butter until crumbly. Add yolk and the water. Process until all ingredients come together. Knead dough on a floured surface until smooth. Cover and refrigerate for 30 minutes.

Grease two 20cm pie tins. Roll pastry to fit these and ease into tin and remove excess.

Preheat oven to 240 degrees. Place tins into oven and blind bake with baking weights for 15 minutes. Remove weights and bake another 10 minutes. Remove pie shell from the oven and allow to cool.

To make filling, combine cornflour and sugar in a medium saucepan. Add juice and the water and stir until smooth. Cook stirring over high heat until mixture boils and thickens. Remove from heat and stir in butter and egg yolk - this is what give the filling the yellow colouring. Cook for 10 minutes.

Spread filling over base, cover and refrigerate for 2 hours.

To made meringue, beat egg white until soft peaks are formed. Gradually add extra sugar, beating until the sugar dissolves. Spread the meringue mixture over the pie and bake for about 2 minutes until the tips of the meringue are browned.

Vote