Lemon Meringue Pie

Full Recipe in Details

STARTING GUIDE
  • Cooking Level: Pastry – advanced/Rest is easy

  • Category: Dessert

  • Prep Time: 1 hour +/- if making pastry

  • Cooking Time: 1.5 hours

  • Servings:  6 to 8 helpings

INGREDIENTS
  • For the pastry base: (if making)

  • 250gm plain flour

  • 125gm diced and softened butter

  • 75gm caster sugar

  • 1 egg, beaten

  • 1 orange, zest only – grated

  • For the Filling:

  • 2 medium cans of condensed milk

  • 3 egg yolks (keep the whites for the meringue)

  • 3 tsp cream of tartar

  • Rind and juice of 2 large lemons

  • For the Meringue Topping:

  • 3 egg whites

  • 170gm caster sugar

METHOD / INSTRUCTIONS
  • Pastry:

  • Place the flour, butter, sugar and orange zest into a food processor and blend together.

  • Add the beaten egg until the ingredients come together.

  • Flatten the dough, wrap it in clingfilm and chill for at least 30 minutes.

  • Roll out (as quickly as possible because as it gets warm it becomes very difficult and sticky to handle) between two pieces of clingfilm and line the base of a 28cm tin (or smaller tins if you want individual tartlets). Any leftovers can be frozen for another time.

  • Place the tin(s) in the freezer for 10 mins or so and then bake blind using baking beans for 15-20 minutes until the pastry looks dry to touch.

  • Remove paper and beans and return to the oven for a couple more minutes. When cooked, leave in tin until you prepare the filling.

  • Filling:

  • Mix the condensed milk, juice and rind of the lemons together.

  • Add the cream of tarter to the egg yolks and add to the lemon mixture. Pour into the baked pastry base(s).

  • Meringue Topping:

  • Whisk the egg whites until peaks form, then whisk in the caster sugar a quarter at a time, whisking well.

  • The mixture should be firm and glossy. Spread or pipe the meringue over the lemon mixture trying to cover the pastry edges.

  • Bake in a cool oven 150C for about an hour until crisp and light brown.