Lemon meringue pie

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mmmlemon meringue pie! I’ve been craving it for a month and finally had the time to make it. It’s been crazy busy the last couple of weeks and my cooking time has sadly been decreasing. Too many lectures!!! Oh well, its not too bad, better busy then bored 🙂 anyway here’s the recipe hope you enjoy.

Ingredients:

for the crust

  • 250g plain flour
  • ¼ cup (35g) icing sugar mixture
  • 150g cold butter, chopped coarsely
  • 1 teaspoon finely grated lemon zest
  • 1 egg yolk
  • 1-2 tablespoons iced water, as necessary

for the filling

  • ½ cup (75g) cornflour
  • 1 ¼ cups (280g) caster sugar
  • 4 eggs
  • 4 egg yolks
  • 4 lemons, zested and juiced (3/4cups)
  • ½ cup (125ml) water
  • 60g butter, chopped into 1 cm cubes

for the meringue

  • 4 egg whites
  • 1 cup (220g) caster sugar

Method:

for the pastry

  1. Process the flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball (you may need to add more water) . Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 40 minutes.
  2. Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with baking beads (I use rice). Bake in the oven for 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.

for the filling

I recommend starting this step straight after you put the crust dough in the fridge

  1. Combine cornflour and sugar in medium bowl. Gradually beat in the eggs, yolks, zest, juice and water.
  2. Place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 15 minutes. Remove from the heat, and whisk butter into lemon mixture. Cover closely with plastic wrap and cool in the fridge for an hour, or until room temperature

for the meringue

  1. Place egg whites in large bowl. Beat until soft peaks form.
  2. Then while beating slowly add in the sugar.

to combine

  1. Spoon lemon mixture into the pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.

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