Don’t you just love a dessert recipe which is not only easy to prepare, but it looks as though you slaved away in the kitchen all day to prepare?
My Lemon Meringue Pie recipe is not only one of the simplest recipes ever, it is also eye catching and the taste is, well, simply divine!
The meringue will be more light and fluffy if you remember to take the eggs out of the refrigerator an hour or two before baking, bringing them to room temperature. You will know if the egg whites are beaten enough by tipping the bowl (carefully!) upside-down. If the egg white sticks to the bowl, you know they are ready!
Served hot or cold, this desert is a firm favourite.
Lemon Meringue Pie
Pastry – 2 cups plain flour
Pinch of salt
1 tablespoon icing sugar
1 tablespoon lemon juice
1 to 2 tablespoons icy cold water
Sift the flour, salt and icing sugar into a basin. Chop butter roughly and rub into the dry ingredients until the mixture resembles bread crumbs. Add the lemon juice and sufficient water to mix the pastry to a firm dough. Refrigerate for 30 minutes.
Roll out the pastry on a floured board to fit a 23cm pie or flan plate. Trim the edges, prick the base and sides of the pastry with a fork and “blind bake” in a moderately hot oven for approximately 15 minutes or until golden brown. Allow the pastry base to cool.
Lemon Filling – 4 tablespoons plain flour
4 tablespoons cornflour
Grated rind of 1 lemon
¾ cup lemon juice
1 cup sugar
1 ¼ cups water
4 egg yolks
Combine the sifted flours, lemon rind, lemon juice and sugar in a saucepan, add the water and blend together until smooth. Stir over a low heat until the mixture boils and thickens. Reduce the heat and cook, stirring, for a further two minutes.
Remove the pan from the heat and stir in the butter and lightly beaten egg yolks. Keep stirring until the butter has melted. Allow to cool. Place the filling in the pastry base.
Meringue – 4 egg whites
2 tablespoons of water
pinch of salt
¾ cup caster sugar
Combine the egg white, water and salt in the bowl of an electric mixer and beat on high speed until soft peaks form. Gradually add the sugar and continue beating until the sugar is dissolved and the egg white mixture is shiny.
Top the pie with the meringue mixture, spreading the meringue to the edges of the pastry to seal. Bake in a moderate oven (190 degrees) for 5 to 10 minutes, or until the meringue is lightly browned.
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