- Lemon Meringue Pie.jpg (36 KiB) Viewed 87 times
Takes: 1 hour 30 minutes (plus chilling and cooling time)
Serves: 18
No nutritional information available.
Ingredients
For the pastry:
- 360g plain flour, plus extra for dusting
- 180g cold unsalted butter, diced into 1cm cubes, plus extra for greasing
For the meringue:
- 5 egg whites
- 250g caster sugar
- 1 tbsp cornflour
For the filling:
- 480g lemon curd
Method
1. Sift the flour into a bowl, then rub in the butter using your fingertips. Stir through 4 - 5 tbsp ice-cold water with a cutlery knife. Form the dough into a disc. Wrap in cling film. Chill for 30 minutes.
2. Preheat the oven to 200°C/Fan 180°C Fan/Gas Mark 6. Place a large baking sheet inside to preheat. Grease a 20cm x 30cm tin.
3. Roll out the pastry on a floured surface to a rectangle about 24cm x 34cm. Ease into the prepared tin. Scrunch up a rectangle of baking paper, lay it over the pastry and fill with baking beans. Place the baking tray on the preheated baking sheet and blind-bake for 15 minutes, then remove the beads and paper and bake the pastry case for another 10 minutes.
4. Meanwhile, make the meringue. Put the egg whites into a large bowl or the bowl of a stand mixer. Whisk until soft peaks form - if you do not have a stand mixer, use an electric whisk - then add the sugar, 1 tbsp at a time, whisking between each addition until thick and glossy. Whisk through the cornflour.
5. Remove the pastry case from the oven and reduce the oven temperature to 180°C/Fan 160°C Fan/Gas Mark 4. Spoon the lemon curd into the case, then top with the meringue. Bake for 20 minutes, or until the meringue is golden. Cool to room temperature before serving, or the curd will be too runny.
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