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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:



Mediterranean Lemon Meringue Pie


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
  1. 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).
  2. Line the pastry case with the greaseproof paper and fill with the baking beans, evenly spread out over the whole  surface.
  3. Place on a baking sheet into a pre heated oven at 400f / 200c and bake for 20 minutes.
  4. Remove the grease proof paper and baking beans and return to oven for a further 15 mins.
  5. OK - take it out of the oven and allow to cool.
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Individual Onion Tarts
The Lemon Curd
  1. Mix the cornflour and the sugar together and add a little water to mix it
  2. into a cream.
  3. Put the lemon juice, zest and the other water into a pan and bring to the boil.
  4. Take the pan off the heat and gradually stir the cornflour mixture into the lemon mix.
  5. Return the pan to a medium heat and stir well until the mixture has thickened and boiled.
  6. Remove pan from the heat and beat in the butter and egg yolks.
  7. Return to the heat and bring to the boil stirring well all of the time.
  8. Remove from the heat and allow to cool slightly, about 5 mins.
  9. Pour mixture into your cooked, cooled, pastry case.

Lemon Meringue Pie

For the Meringue
  1. Place egg whites in large bowl and beat with an electric whisk until standing in stiff peaks.
  2. Gradually add the sugar spoon by spoon whisking continuously, until all of the sugar has been added to the mix.
  3. 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.
  4. Using the back of a spoon make small peaks all over the surface of the meringue.
  5. Place onto a baking sheet and bake in the oven at 160c /325f for 30 minutes.
  6. 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).
  7. Allow to stand for at least 20 minutes before serving.
  8. Use a very sharp knife and take care when serving for best results.

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Slice of Lemon Meringue Pie

Ask PamIt'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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