This is based on a very old recipe, so the filling is a little tricky, but it’s my favourite version of this classic dessert
For the pastry base I have used my Pate Sucree, or French sweet pastry that I also used for the German Biscuits- very continental
It’s one of the more complicated recipes I do, I like simple home cooking but it is so worth it\
PATE SUCREE (sweet pastry)
100g Softened Butter
75g Caster Sugar
3 free range egg yolks
230g plain flour
Cream butter & Sugar
Mix in egg yolks one at a time
Beat in flour until all combined
Chill for 30 minutes
Roll on a floured work surface and use to line a deep 20cm sandwich tin. You can use a quiche type dish but I find a metal tin gives a crisper base – no soggy bottoms!
Bake blind at 160 for approx 15 minutes. You should have some pastry left over so you can whip up a couple of German biscuits at the same time if the mood takes you
Allow to cool and make the filling
FILLING
280 ml water
5 level tablespoons of cornflour
25g butter
Grated zest and juice of 2 large lemons
3 egg yolks
100g Caster Sugar
Blend the cornflour to a smooth paste with a little water. This is best done in stages as it gets very thick at times. I find this the trickiest part of the whole recipe
Melt the butter in remaining water and lemon juice in a saucepan, bring to the boil then remove from heat
Add blended cornflour to pot along with lemon zest and caster sugar. I find a balloon whisk really helpful to prevent lumps forming. You could use an electric whisk but take care as you have boiling liquid
Add in the 3 egg yolks and whisk thoroughly
Return to heat and cook slightly to thicken, whisking all the time. You are trying to get a custard consistency
Pour into the prepared pastry base
MERINGUE TOPPING
3 egg whites
130g Caster Sugar
Whisk egg whites using an electric whisk until really stiff
Gradually whisk in the caster sugar a spoonful at a time
Spoon over the top of the pie and bake at 130 for 30 minutes or until lightly browned
You can use more of the egg whites and more sugar. For 4 egg whites I’d add about 170g sugar
Allow to cool and serve with fresh whipped cream
Enjoy! After all that hard work you’ve earned it
Baked in Belfast 