I put off making Lemon Meringue Pie for years because I thought they were hard work, but they are really easy.
You do need to be patient though, as they take a bit of time.
They always go down a treat for guests, well-loved and extremely appreciated. That’s why I make them. Some compliments won’t hurt the self esteem.
This is my go-to recipe now when I need to impress guests or take something special to a celebration. I could honestly sit down and eat the entire pie myself in one go.
Method
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Mix the flour and caster sugar.
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Rub in the butter until mixture is crumbly.
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Beat together the egg yolk and cold water, add to the flour mixture and mix to a firm dough.
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Refrigerate, covered with plastic wrap for 30 minutes.
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Preheat the oven to 200 degrees.
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Roll out dough to fit into a greased pie dish and decorate the edge if desired.
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Pierce the pastry with a fork and blind bake for 15 minutes. Cool.
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Combine the sugar and cornflour in a saucepan.
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Stir in the water, lemon zest and juice.
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Cook on a low heat stirring continuously until mixture is thickened and bubbly.
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Reduce the heat and simmer for a few minutes.
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Remove from the heat.
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Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.
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Cook, stirring for a few minutes, stir in butter then pour into the pastry case.
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Preheat oven to 220 degrees.
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Beat egg whites until stiff.
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Gradually add the extra caster sugar, beating constantly until the meringue forms stiff, glossy peaks.
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Heap the mixture on top of the lemon curd and spread to ensure the lemon is completely covered.
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Bake for 10 minutes or until meringue is golden.
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Cool on a wire rack and serve cold.
Recipe Hints and Tips:
- Lemon Meringue Pie is not suitable to freeze. Store in an airtight container for up to one week.
