Recipe | Lemon Meringue Pie

15.3.15


-- Yes, I baked again and no it didn't 
all go to plan oops --

It's Mother's Day today - happy Mother's Day to all who celebrate it! I thought as it was a special day, I would have a go at baking a pie for my mum. To say it went quite smoothly would honestly be an understatement, it certainly involved tears and an urge to give up, and I blame that on the lemon curd. The meanest and hardest thing to make, but I got there. It took me most of the day to get it right, and involved two attempts, running to the shop for more eggs and crying over runny lemon juice, but I pushed through. It's funny that it took me no time at all to perfect the pastry and meringue but the lemon curd was the nemesis. Anyway, this creation pictured was the result, it was actually really tasty, even though the meringue was cooked, the bottom of the pastry was soggy and the curd half set.

I mixed two recipes together because the 'simple' one messed up my curd and Mary Berry's one actually saved the disaster haha. I'm going to give the measurements for a small pie, as Mary's one was for an army I think.

Ingredients:
Pastry:
150g plain flour
85g diced butter
35g icing sugar
finely grated skin of 1/2 lemon
1/2 beaten egg yolk
1 1/2 tbsp milk

Filling:
3 tbsp cornflour
300ml water
juice and grated skin of 2 lemons
175g caster sugar
2 seperated eggs

Method:
1. For the pastry, sift the flour into a bowl and rub in the butter until it creates breadcrumbs. Then add the rest of the pastry ingredients. Use your fingers to mix the ingredients together till pastry is formed. On a lightly floured surface, knead the pastry briefly and then wrap in cling film and place in the fridge for 30 mins.
2. Preheat the oven to 180 degrees celcius/Gas Mark 4 and grease a tart tin. On a lightly floured surface, roll out the pastry to a thickness of 5mm. Then line the base and sides of the tin, prick all over with a fork, line with baking paper and fill with ceramic baking beans. Bake blind for 15 minutes, remove from the oven and take out the paper and the beans.
3. Reduce the temperature to 150 degrees celcius/Gas Mark 2. For the lemon filling, mix the lemon juice and the skin of the two lemons in with the cornflour till a smooth paste forms. Then in a pan, put the water, bring to the boil and then add the lemon mixture, and stir till thickened. Then remove from the heat.
4. In another bowl mix together the egg yolks and 5 tbsp of caster sugar and whisk into the lemon mixture which is in the pan. Stir over a medium heat until it has thickened, and then set aside for a few minutes before pouring into the pastry.
5. For the meringue, whisk the egg whites in a bowl until they form soft peaks when the whisk is removed. Then add the rest of the caster sugar a little at a time while whisking until it creates a glossy and stiff finish. Or it doesn't drip out when you turn the bowl upside down.
6. Pour the lemon mixture into the pastry and spoon the meringue mixture on top. Spread to completely cover the lemon.
7. Then bake for 40 minutes, cool and serve.

I hope you liked this recipe, and do give it a go if you want. :)

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6 comments

  1. This looks incredible. I've never made lemon meringue pie before but perhaps I should change that!

    :] // ▲ itsCarmen.com ▲

    ReplyDelete
    Replies
    1. You should, it's actually quite satisfying to make the pastry :)

      Delete
  2. This looks incredible. I've never made lemon meringue pie before but perhaps I should change that!

    :] // ▲ itsCarmen.com ▲

    ReplyDelete
  3. This looks incredible! Will definitely be trying this recipe very soon! x

    ellieetcc.blogspot.co.uk

    ReplyDelete

Thank you guys for all your lovely, I love to read and reply to them all! :) xx

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