Lemon meringue pie is a classic, and thats how I’ve kept it. Sweet shortcrust pastry cases, filled with set lemon mix and topped with marshmallowy meringue, torched to add a decorative touch.
Lemon Meringue Pies
(makes six individual pies or one big one, you’ll need a blow torch)
(for the pastry)
- 200g plain flour
- 50g vegetable fat
- 50g butter
- 25g icing sugar
(for the filling)
- 2 lemons, zest and juice
- 50g caster sugar
- 3 tbsp cornflour
- 50g butter
- 3 egg yolks
(for the meringue)
- 3 egg whites
- 170g caster sugar
- Begin by making the pastry case, to do this place the flour in a large bowl with the butter and fat and rub in until it resembles breadcrumbs. Add in the icing sugar and rub in again.
- Using a knife and very cold water, add in about 6 tsp of water and mix with the knife. If the mixture is coming together then use your hands to make a dough. Leave to rest in the fridge for 30 minutes.
- Divide the dough into six portions, and on a lightly floured surface roll out until it covers the tart tins. Line each tin and trim the edges. Place a piece of baking paper on each and fill with baking beans.
- Bake at 200oC for 12 minutes, the pastry should be completely cooked now, remove the beans and baking paper and leave to cool whilst you make the filling.
- Measure 275ml of cold water, place 100g in a bowl with the cornflour and sugar and mix till it makes a paste and the other 175ml in a saucepan along with the lemon zest. Bring to the boil.
- When boiling pour over the cornflour mix, stirring constantly and then return everything back to the saucepan and heat till boiling, stirring constantly, the mixture will thicken rapidly.
- Once the mixture has thickened take off the heat and beat in the egg yolks, butter and lemon juice in that order. Spoon into the pastry cases, levelling with a palette knife if necessary.
- For the meringue, over a saucepan of boiling water, place the egg whites and begin to whisk, once light and frothy add in the caster sugar a spoon at a time, whisking constantly.
- Once the meringue has reached stiff peaks and holds its shape, take off the heat and put in a piping bag fitted with a star nozzle. Pipe onto the tarts.
- Using a blowtorch, scorch the outside of the meringue lightly to create a caramelised outer.
Bring to a dinner party to show off, or just make for the fun, enjoy!