I love anything with lemon! Lemon bars, lemon meringue pie and lemon curd cupcakes! You can't go wrong with this pie. This recipe will give you amazing results every single time! The pie has a lot of zing and zest, making it the perfect dessert to serve your guests after a delicious meal. I had someone comment on my Facebook page that they didn't like meringue. So not to worry, you can omit the meringue, bake the lemon pie. Cool in the fridge then top with whipped cream. Now, let's get on with the best lemon meringue pie recipe!
Preparation time 30 minutes plus 30 minutes dough chill time
Chill time 6 hours
Cook time 30-40 minutes
Serves 8
Ingredients
Homemade pie crust- 1 batch (see Back to Basics recipe here)
5 egg yolks
1 1/3 cups water
1 cup sugar
1/3 cup corn flour
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 Tablespoon lemon zest
2 tablespoons butter- softened
Meringue
5 egg whites - use the whites left from the curd
1/2 teaspoon cream of tartar
1/2 cup sugar
1/8 teaspoon salt
Instructions
Preheat the oven to 200 Celsius/ 400 Fahrenheit. Roll out the shortcrust pastry to 1/4 inch thick and press into a 9 inch tart pan. Blind bake at 200 celsius for 15 minutes.
For the lemon curd filling, whisk the egg yolks in a bowl. Set aside.
In a medium saucepan, combine the water, sugar, cornstarch, salt and lemon juice and zest. Whisk to combine.
Cook on a medium heat for 6 minutes until thickened. Reduce the heat.
Temper the yolks by adding a few tablespoons of the sugar mixture into the yolks and whisk well.
Now pour the egg yolks to the sugar mixture in a slow, steady stream. Mix on a medium heat until thick.
Remove from the heat and whisk in the butter.
Spread the filling into the baked pie crust. While the filling is still warm, prepare the meringue topping.
For the meringue, whisk the egg whites with the cream of tartar for one minutes on a medium speed. Increase the speed to high and beat until soft peaks. This will take around 4 minutes.
Add the sugar and salt, then beat for 3-4 minutes until glossy peaks form.
Spread the meringue over the filling and bake 25-30 minutes.
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