Lemon Meringue Pie Recipe
Lemon meringue pie is the ultimate dessert in comfort.
This delicious recipe is adapted from Jamie Oliver.
Plain flour, for dusting
1 x 375g pack of sweet pastry
3 tablespoons cornflour
270g caster sugar
3 medium lemons
50g unsalted butter, cubed
3 certified free-range or organic egg yolks
4 certified free-range or organic egg whites
To make the curd
In a bowl, combine the cornflour and caster sugar.
Measure out 275ml of cold water and add just enough to the bowl to make a paste.
Finely grate the lemon zest into a medium pan, being careful only to get the yellow skin, not the bitter white pith.
Add the rest of the water to the pan and gently warm up over a low heat.
Squeeze the lemon juice into the cornflour paste, then pour the mixture into the pan and whisk together.
Cook until thickened, whisking all the time to prevent lumps.
Cube and stir in the butter, then the egg yolks, one at a time. Heat very gently for just 1 more minute, then remove from the heat.
Leave to cool, then divide between sterilised jars.
Preheat your oven to 190ºC. On a lightly floured surface, roll out the pastry to the thickness of a $1 coin. Carefully fold the pastry over your rolling pin, then drape it over a 23cm loose-bottom fluted flan tin.
Being careful not to tear it, press the pastry into the edges. Trim the pastry with a knife, then push it 1cm to 2cm up the sides of the tin to allow for shrinkage in the oven.
Cover the base of the tart with baking parchment, and fill it with baking beans or if you don’t have, fill with uncooked rice. Blind bake in the oven for 10 to 12 minutes, or until the pastry is cooked.
Remove the parchment paper and beans or rice, and return the tart shell to the oven for 4 to 5 minutes, or until it’s golden and biscuity. Take the tart shell out of the oven, leave to cool, and reduce the oven temperature to 150ºC.
Once you have made the lemon curd, spoon the curd filling into the pastry case, and spread it out evenly. Leave to cool for at least 30 minutes in the fridge (the longer the better), so the meringue won’t slip around when you spoon it over the top.
Now, make the meringue. In a spotlessly clean bowl, whisk the egg whites for 1 minute, or until thickened. Begin adding the rest of the sugar a little at a time, whisking each addition well, until you have a thick, glossy meringue.
Use 2 tablespoons to blob the meringue over the cooled curd, making peaks as you go. Bake for 30 minutes, or until golden and set.
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