Tag: lemon meringue pie recipe

Easiest Ever Lemon Meringue Pies

Lemon Meringue Pies

After my last complicated recipe for Lemon Meringue this cheats version is the easiest ever

I made my own pastry but you could cheat even more by using ready roll shortcrust pastry

PASTRY

200g Plain Flour

100g Butter

50g Caster Sugar

2 Free Range Egg Yolks (Save whites for meringue)

Water to mix

Rub the butter into the flour until it resembles breadcrumbs, by hand, in a food processor or free standing mixer

Stir in the sugar

Mix in the egg yolks and just enough water to form a ball. Refrigerate for 30 minutes

Roll onto a floured work surface and cut rounds to fit 9 floured muffin pans

Bake blind at 170 for 15 minutes

FILLING

One Jar Gin & Tonic Marmalade

Gin & Tonic Marmalade

Simply spoon a teaspoon full into each pastry case

MERINGUE TOPPING

2 Free Range Egg Whites

80g Caster Sugar

Whisk the egg whites until very stiff

Whisk in the sugar a little at a time

Spoon over the marmalade filling

Bake at 150 for 20 minutes or until lightly browned

Cool & enjoy

Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

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