How to Make Lemon Meringue Pie
Whether you’re looking for a zesty dessert to enjoy in the sunshine, or a pudding with some punch to help blast away those winter blues, lemon meringue pie ticks all the right boxes. Bursting with citrus flavour, this lively pudding is the perfect way to wake up your taste buds and sooth your soul, featuring a firm pastry, a smooth filling, and a chewy topping. Read on to find out how to make your own.
- 225g of Plain Flour
- 175g of Butter
- 45g of Icing Sugar
- 1 Large Egg
- 6 Lemons (zest and juice)
- 65g of Cornflour
- 250g of Caster Sugar
- 6 Egg Yolks
- 4 Egg Whites
- 225g of Caster Sugar
- 2 tsp of Cornflour
- Food Processor
- 2 x Mixing Bowls
- Wooden Spoon
- Rolling Pin
- 23cm Loose-Bottomed Flan Tin
- Parchment Paper
- Baking Beans
- Free-Standing Mixer or Electric Mixer
METHOD: Citrus-Punch Lemon Meringue Pie
- Preheat your oven to 180°C (160°C fan or gas mark 4).
- Add your softened butter to a food processor, then sieve your flour and add this also. Blend the mixture until it has combined to form a fine breadcrumb texture.
- Next, crack your egg into a bowl and beat thoroughly. Add this to the food processor, along with the icing sugar and a tablespoon of water. Mix this once again, until the pastry dough forms a ball.
- Sprinkle your work surface with flour and use a rolling pin to roll out the dough to roughly the thickness of a pound coin.
- Grease a 23cm loose-bottomed flan tin and carefully line it with your pastry, trying not to stretch the pastry too much. Cover this in clingfilm and allow it to sit in the fridge for around half an hour.
- After half an hour, remove the tin from the fridge, take off the clingfilm, and trim the excess pastry from the edges.
- Next, line the inside of the pastry shell with parchment paper and fill this with baking beans. Place in the oven and bake for around 15 minutes. After 15 minutes, take it out of the oven to remove the beans and the parchment, then bake again for a further 5 minutes.
- After 5 minutes, remove the pastry from the oven and leave it to cool while you create the lemon filling. Add the lemon zest, lemon juice and cornflour to a mixing bowl, and stir together until a smooth paste is formed.
- Pour 450ml of water into a saucepan and bring it to boil on the hob. Next, add the lemon cornflour mixture to the hot water in the saucepan, and stir it over a continuous heat until the mixture thickens. Once thickened, remove the saucepan from the heat and let it stand.
- Add sugar and egg yolks to another mixing bowl, and mix them together. Next, tip this mixture into the saucepan with the lemon cornflour paste, and return it to a medium heat on the hob. Stir over the heat until the mixture thickens, then remove from it from the heat and let it stand for a few minutes to cool.
- Next, evenly pour this mixture into your pastry case. To get started on making your meringue topping, use a free-standing mixer to whisk up your egg whites until you can form soft peaks in the mixture by removing the whisk.
- Begin adding the caster sugar in gradually while you continue to whisk the mixture. Once all the caster sugar has been added and the meringue is stiff and glossy, add the cornflour and whisk the mixture once again.
- Now, use a spoon to add the meringue to your filled pastry case, ensuring you spread it out evenly to cover all of the lemon filling.
- Bake it in the oven for around 15 minutes. When the lemon meringue pie is ready, the filling should be completely set, while the meringue topping should appear a pale, golden colour, and have a lovely crisp texture.