Lemon Meringue Pie

AuthorBobCategoryDifficultyBeginner

Lemon Meringue Pie made with a quick and easy recipe, without missing out on the quality and flavour. Mouthwateringly good.

Lemon Meringue Pie

Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Sweet Pastry Base
 200 g Self Raising Flour
 125 g Margarine
 50 g Caster Sugar
 1 Egg
 1 pinch Salt
Filling
 2 Lemons
 25 g Caster Sugar
 400 g Lemon Curd
 1 tsp Cornflour
Meringue
 2 Egg Whites
 100 g Caster Sugar

Pastry
1

Cream the egg and sugar in a mixing bowl. Add the margarine and mix well. Finally add the flour and salt until the mixture leaves the side of the bowl. Allow to stand for 5 minutes.

Roll out the pastry on a floured surface and line a 20-22cm flan dish with the pastry. Set to one side.

Filling
2

Remove the zest from the lemons into a small saucepan and add the squeezed lemon juice. Add the lemon curd and sugar and slowly bring to the boil. Mix the cornflour with a splash of water and add to the mixture, stirring all the time. Once bubbling, remove from the heat and allow to cool for 10 minutes. When cooled, add the lemon mixture to the prepared pastry dish, evening out as well as possible.

3

Preheat your oven to 140ºC.

Meringue
4

In a meticulously clean mixing bowl, add the egg whites and whisk at high speed until the mixture forms peaks. (Make sure there is no egg yolk in the whites). Gradually add the sugar to form the meringue, whisking at high speed for 5 minutes.

Add the meringue on top of the lemon mixture using a palette knife forming rough peaks as a design.

5

Place the pie onto the middle shelf of the oven and cook for 35-40 minutes. Remove and cool for 10 minutes before serving.

Ingredients

Sweet Pastry Base
 200 g Self Raising Flour
 125 g Margarine
 50 g Caster Sugar
 1 Egg
 1 pinch Salt
Filling
 2 Lemons
 25 g Caster Sugar
 400 g Lemon Curd
 1 tsp Cornflour
Meringue
 2 Egg Whites
 100 g Caster Sugar

Directions

Pastry
1

Cream the egg and sugar in a mixing bowl. Add the margarine and mix well. Finally add the flour and salt until the mixture leaves the side of the bowl. Allow to stand for 5 minutes.

Roll out the pastry on a floured surface and line a 20-22cm flan dish with the pastry. Set to one side.

Filling
2

Remove the zest from the lemons into a small saucepan and add the squeezed lemon juice. Add the lemon curd and sugar and slowly bring to the boil. Mix the cornflour with a splash of water and add to the mixture, stirring all the time. Once bubbling, remove from the heat and allow to cool for 10 minutes. When cooled, add the lemon mixture to the prepared pastry dish, evening out as well as possible.

3

Preheat your oven to 140ºC.

Meringue
4

In a meticulously clean mixing bowl, add the egg whites and whisk at high speed until the mixture forms peaks. (Make sure there is no egg yolk in the whites). Gradually add the sugar to form the meringue, whisking at high speed for 5 minutes.

Add the meringue on top of the lemon mixture using a palette knife forming rough peaks as a design.

5

Place the pie onto the middle shelf of the oven and cook for 35-40 minutes. Remove and cool for 10 minutes before serving.

Lemon Meringue Pie

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