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Lemon Meringue Pie

Try and name one person who doesn't love the tang and sweetness of a Lemon Meringue Pie? 

My hands down favourite dessert is always a smash hit, and surprising easy to make.

We have two options for the base - go the whole hog and make the pastry yourself, or grab some frozen Shortcrust pastry from the supermarket. There's no shame in the second option - it's my go to when I'm short on time, but if you want to make the pastry I've added that into the recipe.

Ingredients:

Pastry:

1 1/2 cups Plain Flour

2 Tablespoons Pure Icing Sugar

125g salted butter, cold chopped up

2 1/2 Tablespoons Ice Cold Water

 

Lemon Filling and Meringue:

1/3 cup Cornflour

1/2 cup Water

1 cup Fresh Lemon Juice

2 cups Castor Sugar

60g butter, chopped

4 Free Range Eggs, separated into yolks and whites

 

Method:

If going for the Shortcrust Pastry option, skip steps 1 and 2 and jump straight in at step 3.

Step 1 - Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it looks like fine breadcrumbs

Step 2 - Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

Step 3 - Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.

Filling:

Step 4 - Mix the cornflour, water, lemon juice and half the sugar in a bowl resting on a saucepan of boiling water.

Use a balloon whisk to stir over medium heat for 7 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

Step 5 - Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

Step 6 - Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely.

Step 7 - Serve and enjoy. You'll be the star of the party for sure when you bring this one along.

 

Pilates Nerd Down Under Lemon Meringue Pie


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