Lemon meringue pie is a truly American dessert but it’s become associated with a number of chefs around the world. One of the most popular in the United Kingdom is Mary Berry and she produced a recipe for the Great British Bake-Off Stand Up To Cancer programme which has proved a classic even in its short time. There are a number of web-sites out there who have reproduced this recipe sometimes with their own modification but generally keeping to the original ingredients and portion sizes.
To give this a bit of extra zingyness if the lemon in the pie is not enough, add a few macerated strawberries and some strawberry sorbet which they have on the autumn menu at The Ostrich Inn in Butcombe, Somerset. That sounds like a nod to past times!
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Equipment:
The equipment required is straightforward:
- A 23cm loose-based fluted tart tin
- Ceramic baking stones or beans for the tart base
- Rolling pin
- Electric hand whisk
Ingredients:
For the Shortcrust Pastry:
- 225g/8oz plain flour, plus extra for dusting
- 160g/5½oz cold butter, cubed
- 35g icing sugar.. this can be varied depending on how sweet a base is needed.
- 1 large egg, beaten
For the Lemon Filling:
- 6 lemons, zest and juice
- 65g/2¼oz cornflour
- 250g/9oz caster sugar
- 6 free-range egg yolks
For the French Meringue Topping:
- 4 free-range egg whites
- 225g/8oz caster sugar
- 2 tsp cornflour
Preparation:
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Pre-heat the oven to 180°C/350F/Gas 4.
Preparation Of The Pastry:
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Add all the flour and butter into a food processor.
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Blend these together to make a mixture that looks like fine breadcrumbs.
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Add the icing sugar, egg yolks and just one tablespoon of water. Blend these again until it is all mixed together into one large lump.
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Place the pastry onto a work surface and roll out to a 3mm thickness.
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With a rolling pin, lift the pastry up and place it to form the base of a 23cm/9in loose-bottomed flan tin.
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The pastry can get stretched if it it is forced into the corners of the tin so be careful about this step.
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Cover with cling film and place in the refrigerator to chill for 30 minutes.
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Take the pastry-lined tin out of the fridge and trim out the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin.
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Line the pastry case with parchment and fill with baking stones. Bake for around 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.
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Remove from the oven and reduce the temperature to 170°C/340°F/Gas 3½.
Preparation Of The Lemon Filling:
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Mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil.
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Add the lemon and cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
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In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.
Preparation Of The Italian Meringue:
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Whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.
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Add the cornflour and whisk again.
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Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue.
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Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Allow to cool completely before cutting or serve very slightly warm.
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