Luxurious Lemon Meringue Pie
[[ recipeID=recipe-8ko88qu35, title=Luxurious Lemon Meringue Pie ]]
Luxurious Lemon Meringue Pie
Whilst it takes a little bit more effort, the silky Italian meringue on this lemon meringue pie is so worth it and makes it all the more indulgent.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hours 0 mins
For the filling:
- The zest and juice of 2 lemons
- 60g unsalted butter, cubed
- 2 large eggs + 2 yolks (again, put the whites to one side for your meringue mix later)
- 1tsp cornflour
For the Pastry:
- 225g plain flour
- 25g icing sugar
- A pinch of salt
- 150g unsalted butter, chilled and cubed
- 1 egg yolk (put the white to one side for your meringue mix later)
- 3 tbsp ice cold water
- 1 beaten egg
For the meringue:
- 225g white caster sugar
- 6 tbsp water
- 120g egg whites (approx 4 eggs)
Lemon curd filling:
- Place the butter, sugar, lemon juice and zest into a saucepan over a medium heat until the butter has melted and the sugar has dissolved. Strain through a sieve into a jug.
- In a cup mix your cornflour with a splash of cold water and stir until there aren’t any lumps.
- Using a whisk, lightly beat your eggs and egg yolks together before slowly adding the lemon syrup, whisking vigorously whilst you pour to ensure that the eggs don’t scramble. Whisk until well combined before adding the diluted cornflour.
- Return the mixture to the saucepan and heat over a low heat, stirring continuously until it thickens enough to coat the back of the spoon.
- Remove from the heat and allow to cool, stirring occasionally.
For the pastry:
- Sift the flour, sugar and salt into a large bowl and rub in the butter using your fingertips until you have a breadcrumbs like consistency.
- Mix the egg yolk with the cold water before using a butter knife to stir it through the flour mixture until it comes together to form a dough.
- On a lightly floured surface gently knead the dough together until smooth. Shape it into a flat disk, cover with cling film and refrigerate for approximately 30 minutes.
- Preheat the oven to 200c/ 180c fan/ gas 6.
- Once chilled roll out the pastry on a lightly floured surface to the thickness of around a £1 coin.
- Then line a loose-bottomed 23cm fluted tart tin with the pastry, allowing any excess to hang over the sides. Gently press into the base and fluted sides. Prick the pastry lightly with a fork before lining with baking parchment and filling with baking beans or rice to weigh it down.
- Place on a baking sheet and blind bake for 12 minutes. Carefully remove the beans and parchment paper, brush the pastry with egg wash and return to the oven for a further 10 minutes until the pastry is cooked and lightly golden.
- Reduce your oven temperature to 180c/ 160c fan.
- With a sharp knife trim off any excess pastry that was left to hang over the sides, so that it’s now flush with the top of the tin.
- Fill the tart case with the lemon curd, smoothing it out with a pallet knife and bake for 10-15 minutes, until the curd has set but still has a slight wobble in the middle.
- Allow to cool in the tin on a wire rack whilst you make your meringue.
- Put the sugar and water into a heavy bottomed saucepan and slowly bring to a boil, stirring occasionally.
- Boil until a sugar thermometer reaches 120c, using a pastry brush and some cold water to brush any sugar crystals that form down into the syrup.In the absence of a sugar thermometer, use the “firm ball” technique (drop a teaspoon of the syrup into a cup of cold water, if it sets to a firm ball that can be squashed between your fingers it’s ready. If it sets hard like a hard boiled sweet it’s too hot - remove from the heat and allow to cool until it reaches the correct temperature. If the sugar syrup just dissolves into the water it’s not yet hot enough).
- Whilst the syrup is boiling whisk the egg whites to stiff peaks using a freestanding mixer or handheld electric whisk.
- Once the syrup has come to temperature, whilst it’s still bubbling hot, gradually add to your egg whites whilst whisking on high speed.Once you’ve added all of the syrup continue to whisk on high speed for 5-7 minutes, until you have a stiff, shiny, sticky mixture.
- Top your curd filled pie with spoonfuls of meringue, gently pushing to the edges with a pallet knife but leaving plenty of volume, to create swirls and peaks.
- Finish under a hot grill or with a blow torch to give a toasted finish.
- Allow to cool before cutting, or serve slightly warm.