Lemon meringue pie recipe

Hello everyone! Hope your all ok? Today I'm going to share with you a delicious recipe for lemon meringue pie....yummy!! This recipe has 3 elements:- short crust pastry, lemon curd filling and a fluffy meringue topping! So let's get started, you will need:- 

For the pastry

1 cup plain flour

1/2 cup really cold butter

1-4tbsp ice cold water

For the lemon curd

1 1/2 cup water 

1/4 cup cornflour

1 cup granulated sugar

Zest and juice of 2 lemons

4 egg yolks 

1.5 tbsp butter

For the meringue

4 egg whites

5tbsp granulated sugar

Pastry

Put flour in a bowl and mix in butter until mixture resembles fine breadcrumbs

Slowly add in water a tbsp at a time, the less you use the better.....once you can bring the mix together with your hands it's done! 

Wrap in cling film and refrigerate for at least 15 minutes, pre heat oven to gas mark 4

Take out and roll out to a couple cm thick, it may break and crumble a lot but just keep working with it

Place into a greased pie dish, if it tears, simply take another piece and press it into place, use your hands to even it out

Prick several times with a fork, place foil or parchament paper into the pastry case and fill with baking beans or dried rice, bake for 10 mins

Remove the foil and baking beans and bake for a further 15 mins or until slightly golden 

Lemon curd

In a bowl beat the egg yolks

In a saucepan mix together water, sugar, cornflour, lemon zest and lemon juice and bring to a gentle boil whisking the whole time so no lumps form, it will thicken

When its come to the boil mix in the butter then take 2 cup fulls of the hot mixture and slowly add it to the egg yolks again whisking the whole time (this is known as tempering, we are introducing the eggs to the heat, if we put the egg yolks straight into the hot mixture they would scramble.....were making lemon curd here people not breakfast;)) 

Add the egg mixture into the saucepan and cook for a further 1 minute, the mixture will thicken slightly, enough to coat the back of a spoon

Take off the heat and put it to one side

Meringue

Place egg whites into a clean bowl (preferably metal) and beat until frothy

Once frothy slowly add in sugar and continue to beat until stiff peaks have formed, if you can tip the bowl upside down and the mixture does not fall out its done:)

To put it all together 

Pre heat oven to has mark 4 and fill the pie case with lemon mixture and spread evenly, top with the meringue and bake for around 15 minutes or until the meringue is golden! Leave to set at room temperature for 3 hours before cutting (i know i know.... Its tempting but we have to wait or we will have a sloppy mess)

And you are done....dig in and enjoy!!

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Happy baking

Xxx