Oh My Lemon Meringue Pie
Preheat oven to 190C
You will need:
8 inch fluted flan tin
For the pastry
50g butter (cold from the fridge)
Cold water (30-40ml)
Pinch of salt
1. Cube the butter. Place the butter, salt and flour in free-standing mixer on medium to high
speed until the mixture resembles breadcrumbs. Then add the water a little at a time until
the mixture comes together to form a dough. You may not need all of the water, once the
dough ball starts to form then stop adding the water, otherwise the dough will be too sticky.
2. Place the dough in cling-film and chill in the fridge for 30minutes.
3. Roll out pastry on a floured board to a thickness of 8mm. Gently fold the pastry over and fold
again. This will help you to place the pastry in the centre of the tin. Then open out the pastry,
push into the edges and and trim off the excess, using a knife and cutting away from you.
4. Place the baking beads in the pastry case, ensuring that they are supporting the edges. Then
place in the oven for 20-25minutes baking blind.
2 lemons (rind and juice)
3 level teaspoons of cornflour
2 large egg yolks
1. Measure the cold water in a jug, and place the cornflour and sugar in a bowl. Using as much
of the water as needed, to mix the cornflour into a smooth paste.
2. Place the remaining water in a saucepan along with the lemon rind and bring to the boil.
Then pour the water in on top of the cornflour paste in the bowl and mix until smooth.
3. Pour contents of bowl back into the saucepan and bring back to the boil, allowing it to
simmer for 1 minute.
4. Removing the saucepan from the heat, add the egg yolks, butter and lemon juice. Mix well
and then pour into the pastry case.
2 large egg whites
1. Using a handheld or free standing whisk, whisk the egg whites in a clean bowl until they form
stiff peaks. Beat in the sugar a little at a time.
2. Using a fork, add the meringue mixture on top of the lemon filled pastry. Start on the outside
working in. You can use a spatula or piping bag if you want to make some decorative swirls
3. Place in the oven at 150C for 45minutes or until the top is golden brown.
- Remember when working with pastry, you need to keep everything cold.
- You can also make these in individual 3 or 4 inch fluted tins for single desserts at a dinner