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Lemon
Meringue Pie Recipe
Lemon Meringue Pie.....this recipe is guaranteed to WOW your guests. It
looks fantastic as you bring it to the table, and when you cut a slice
it looks even more amazing. It is the best we have ever seen or tasted.
We're lucky enough to have our own lemon tree in the courtyard of our
Andalucian Home, so we're
constantly looking for more lemon recipes to
share. This one is, in fact, a very old favorite. The sharpness of the
lemon curd contrasts with the sweet crunchy meringue and the crumbly
buttery pastry. Why not spoil yourself with a spoonful of double cream.
If you like this lemon meringue pie recipe, you can search the Site
here for more great Mediterranean recipes:
Ingredients for the Lemon Meringue Pie Recipe
For
the Lemon Curd Filling
- 6ozs./150g caster sugar
- 7 tblsp. cornflour....plus a little water for
mixing
- 4 large lemons, the juice and the zest grated
- 50ml water
- 5 large egg yolks
- 4/ozs./100g. unsalted butter melted
For
the meringue topping
- 5 large egg whites
- 300gm caster sugar
(This may seem a lot but it really gives this pie its WOW factor)
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Pastry
Make up one recipe of Pam's Famous, Crumbly Shortcrust Pastry,
or use a good quality store bought pastry. This recipe will make one
large 10"/24cm. Lemon Meringue Pie.
Method
- Right
- roll out the pastry and line a 10 inch flan the dish, making sure
that the pastry on the sides is about 1/2 inch above the rim of your
dish (this allows for shrinkage during baking).
- Line the pastry case with the greaseproof paper
and fill with the baking beans, evenly spread out over the
whole surface.
- Place on a baking sheet into a pre heated oven
at 400f / 200c and bake for 20 minutes.
- Remove the grease proof paper and baking beans
and return to oven for a further 15 mins.
- OK - take it out of the oven and allow to cool.
You can search the Web from here:
The
Lemon Curd
- Mix the cornflour and the sugar together and
add a little water to mix it
- into a cream.
- Put the lemon juice, zest and the other water
into a pan and bring to the boil.
- Take the pan off the heat and gradually stir
the cornflour mixture into the lemon mix.
- Return the pan to a medium heat and stir well
until the mixture has thickened and boiled.
- Remove pan from the heat and beat in the butter
and egg yolks.
- Return to the heat and bring to the boil
stirring well all of the time.
- Remove from the heat and allow to cool
slightly, about 5 mins.
- Pour mixture into your cooked, cooled, pastry
case.
For
the Meringue
- Place egg whites in large bowl and beat with an
electric whisk until standing in stiff peaks.
- Gradually add the sugar spoon by spoon whisking
continuously, until all of the sugar has been added to the mix.
- Pile the meringue on top of the lemon mixture,
and spread it evenly over the whole of the flan, making sure that there
is no lemon mixture showing at the edges.
- Using the back of a spoon make small peaks all
over the surface of the meringue.
- Place onto a baking sheet and bake in the oven
at 160c /325f for 30 minutes.
- Then turn down to 150c /300f for a further 45
minutes. it should be a very pale golden brown and feel crispy to the
touch. (I always leave it in the oven for a longer time at a lower
temperature as the meringue is crispier and much more stable, and is
happy to sit for several hours without sinking or losing its shape).
- Allow to stand for at least 20 minutes before
serving.
- Use a very sharp knife and take care when
serving for best results.
It's so much easier to make this Lemon Meringue Pie if you have the
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 It's
sometimes difficult to get every detail of a recipe the first time. So,
if you're having any problems with any of the recipes, just click on
the red heart to ask me, I'm happy to help in any way I can.
Oh, and you can leave a comment on the form too, if you see any way in
which we can improve the Website. ...Pam
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