I have always wanted to make a lemon meringue pie but have been put off by people telling me that it’s very difficult! IT IS SO SIMPLE! Just take your time and be careful and you’ll be flyin! I’m so happy with how my crust, lemon curd and meringue turned out! Here’s the recipe!
225g plain flour
30g caster sugar
6 tbsps water
Mix the margarine and flour into crumbs.
Sieve in the sugar.
Add the water.
Pull together to make dough.
Once it’s all incorporated pop into the fridge in clingfilm for a bit (60 mins).
Meanwhile grease the tin.
Roll the pastry out.
Line your tin.
Pop in fridge again for 5- 10 mins.
Prick base with a fork and then bake blind for about 15 minutes.
Then bake again alone for 5 minutes.
Zest of 4 lemons
Juice of 4 lemons
4 egg yolks
100g caster sugar
3 tbsps cornflour
4 tbsp water
In a saucepan add the butter, water, lemon juice and lemon zest.
Heat until melted.
Mix the 3 tbsp cornflour and 4 tbsp water.
Whisk the egg yolk and caster sugar together.
Add the cornflour water mixture.
Whisk egg mixture into the saucepan mixture bit by bit.
Pop saucepan back on to boil until sauce thickens.
Then pour into pastry case.
4 egg whites
2 tsp cornflour
225g caster sugar
In a mixer whip up the egg whites and cornflour until they are foamy.
Add caster sugar a little at a time (I used a tablespoon measure).
Keep it going for 10+ minutes until the mixture will keep its shape.
When it is ready pop into icing bag with a nice nozzle and pipe onto the pastry case filled with lemon.
Bake it in the oven at 180c for 18-20 minutes until it starts to brown slighltly on top.