Lemon Meringue Pie
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LEMON MERINGUE PIE

Shortcrust pastry filled with lemon curd and topped with delicate Italian Meringue, make this lemon meringue pie truly moreish. You will need a 23cm Loose bottom tin for this recipe, the pastry and lemon cream can be made in advance. The pastry will last up to a week in the fridge or two months in the freezer.
Prep Time3 hrs
Cook Time50 mins
Total Time3 hrs 50 mins
Course: Dessert
Servings: 6 -8
Author: Adapted from Patisserie Made Simple by Edd Kimber

Ingredients

  • ***Pate Sucree***
  • 1 Tsp Vanilla Extract
  • 200 g Plain Flour
  • 17 g Ground Almonds
  • 40 g Icing Sugar
  • Pinch of Salt
  • 125 g Unsalted Butter diced and chilled
  • 1 Egg Yolk
  • 1/2 Tbsp Cold Water
  • ***Lemon Cream***
  • 150 ml Lemon Juice around 4 lemons
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 150 g Caster Sugar
  • 225 g Unsalted Butter diced and chilled
  • ***Italian Meringue***
  • 90 g Egg Whites 3 eggs
  • 150 g Caster Sugar
  • 13 g Liquid Glucose
  • 40 ml Water

Instructions

  • Put the flour, almonds, icing sugar, salt and vanilla in a large bowl and mix to combine.
  • Add the butter and rub together using your fingertips, until the mixture resembles breadcrumbs.
  • Add the egg yolk and mix together just until the dough comes together. If the pastry isn't coming together in a uniform mass, add the water and mix until it starts to come together.
  • Turn the dough onto a lightly floured work surface and gently knead it into a smooth uniform dough.
  • Shape into a ball and wrap in cling-film, place the pastry in the fridge for at least 1 hour.
  • To make the lemon cream, put the lemon juice, eggs, yolks and sugar in a large pan over a medium heat. Stir the mixture constantly until it reaches 80C on an instant-read thermometer.
  • Pour the lemon mixture through a sieve into a medium bowl and leave to cool for around 10 minutes.
  • Add the butter a few pieces at a time and blend the mixture using a hand blender. Keep adding the butter and mixing it, until all of the butter is incorporated and the mixture has thickened up.
  • Press a piece of cling-film to the surface of the cream and place it in the fridge to chill for a couple of hours.
  • Preheat the oven to 180C (160C Fan)/gas 4 and roll out the pastry on a lightly floured surface until it is about 2-3mm thick and will line a 23cm tin.
  • Trim off the excess pastry and put the tart in the fridge for 30 minutes.
  • Line the tart shell with a layer of baking parchment and fill with baking beans. bake for 25 minutes then remove the parchment and the beans and bake for a further 10 minutes, or until the pastry is golden.
  • Leave to cool completely before giving the lemon cream a stir and spreading it onto the base of the tart, smoothing it into an even layer.
  • Put the tart in the fridge to chill and make the meringue. Whisk the egg whites in a clean bowl of an electric mixer.
  • Place the sugar, glucose and water in a saucepan over a medium heat and boil until it reaches 121C.
  • Gently pour the boiling syrup into the meringue and have the whites whisking on a slow speed while this is happening.
  • After all the syrup has been added, increase the speed to maximum and whisk the egg whites until they are cool to the touch.
  • When the meringue is ready, either pipe it in a spiral on top of the lemon cream or smooth it on with a palette knife.
  • Using a chef's blowtorch, cook the top of the meringue. You can then serve the lemon meringue pie immediately or store it in an airtight container.
  • It's not advised to store this in the fridge as the pastry will become soft and the meringue will break down.