Lemon meringue pie
Treat yourself with this delicious lemon meringue recipe from Bristol-based food writer Genevieve Taylor
- Cornflour 5 tbsp
- Caster sugar 325g
- Lemons 4, finely grated zest and juice
- Butter 80g, cut into 1cm cubes
- Eggs 4
- Shortcrust pastry tart 1, 25cm, deep and blind baked
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Roll out prepared pastry, line a 25cm tart case and blind bake.
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For the filling, measure 500ml of cold water into a jug. Put the cornflour and 100g of sugar into a large mixing bowl, then pour in a little of the water – just enough to make a thick paste. Set aside.
-
Pour the rest of the water into a saucepan and add the lemon zest and juice. Bring to the boil over a medium heat, then simmer steadily for a couple of minutes.
-
Remove from the heat and gradually pour the hot lemon water over the cornflour and sugar paste, stirring constantly.
-
Once the mixture is smooth and combined, pour it back into the pan, set over a low heat and simmer for a few minutes until thick and smooth, stirring all the time.
-
Remove from the heat and stir in the butter and egg yolks, until it’s well combined. Pour into the pastry tart case and level with a knife, then set aside to cool completely.
-
Once the lemon filling is cold, preheat the oven to 160°c/gas 3.
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To make the meringue topping, put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the remaining 225g of sugar, a little at a time, whisking well between each addition until the mixture is thick and glossy.
-
Spoon the meringue over the lemon filling, levelling it with a knife, making sure it reaches the pastry edges to cover the filling completely. Finish the top with a few swirls. 10. Bake in the oven for about 35 minutes, after which time the meringue should be a light golden brown colour with a crisp surface. Remove from the oven and leave to cool completely before serving.
You’ll find more recipes by Bristol-based food writer Genevieve Taylor in her book Pie! which is published by Absolute Press.
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You will need
- Cornflour 5 tbsp
- Caster sugar 325g
- Lemons 4, finely grated zest and juice
- Butter 80g, cut into 1cm cubes
- Eggs 4
- Shortcrust pastry tart 1, 25cm, deep and blind baked
Method
-
Roll out prepared pastry, line a 25cm tart case and blind bake.
-
For the filling, measure 500ml of cold water into a jug. Put the cornflour and 100g of sugar into a large mixing bowl, then pour in a little of the water – just enough to make a thick paste. Set aside.
-
Pour the rest of the water into a saucepan and add the lemon zest and juice. Bring to the boil over a medium heat, then simmer steadily for a couple of minutes.
-
Remove from the heat and gradually pour the hot lemon water over the cornflour and sugar paste, stirring constantly.
-
Once the mixture is smooth and combined, pour it back into the pan, set over a low heat and simmer for a few minutes until thick and smooth, stirring all the time.
-
Remove from the heat and stir in the butter and egg yolks, until it’s well combined. Pour into the pastry tart case and level with a knife, then set aside to cool completely.
-
Once the lemon filling is cold, preheat the oven to 160°c/gas 3.
-
To make the meringue topping, put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the remaining 225g of sugar, a little at a time, whisking well between each addition until the mixture is thick and glossy.
-
Spoon the meringue over the lemon filling, levelling it with a knife, making sure it reaches the pastry edges to cover the filling completely. Finish the top with a few swirls. 10. Bake in the oven for about 35 minutes, after which time the meringue should be a light golden brown colour with a crisp surface. Remove from the oven and leave to cool completely before serving.
You’ll find more recipes by Bristol-based food writer Genevieve Taylor in her book Pie! which is published by Absolute Press.
