Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 175 g plain flour; 2 tbsp cornflour; 4 egg whites room temp; 50 g golden caster sugar; 100 g butter cold, diced; 100 g golden caster sugar; 2 tsp cornflour; 2 lemon zest; 1 tbsp icing sugar; 125 ml lemon juice from 2–3 lemons; 1 egg yolk; 1 orange juice from 1 small orange, top up to 200ml with water; 1 tbsp water cold

a classic sweet and tangy lemon meringue pie.

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a pastry-based lemon meringue pie with lemon filling and a light meringue topping.

Ingredients

Scale

pastry

lemon filling

meringue

Directions

1
Rub butter into flour with fingertips until crumbly. Stir in icing sugar and add a splash of water to bring together. Chill 30 mins, roll out and line a 23cm tin. Chill again.
2
Blind bake at 200°C (180°C fan) for 15 mins with foil and baking beans, then 5–8 mins more without.
3
For the filling, whisk cornflour, sugar and zest in a pan. Slowly add juices, then cook over medium heat until thick. Stir in butter, then whisk in eggs. Cook until glossy and smooth.
4
For the meringue, whisk egg whites to soft peaks. Gradually add sugar, then cornflour, until thick and glossy.
5
Pour hot lemon filling into pastry, top with meringue and swirl. Bake at 180°C (160°C fan) for 18–20 mins until golden.
6
Cool for 30 mins before slicing and enjoy ☺️

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