Lemon Meringue Pie
Makes 1 pie
INGREDIENTS:
For the pastry
175g / 1 cup plain/all-purpose flour, plus extra for dusting
100g / ½ cup + 3 tbsp butter, cubed and chilled
1 tablespoon icing sugar
1 egg yolk (reserve the white for the meringue)
For the filling
1 tbsp cornflour
grated zest and juice of 2 large lemons
90g / ¼ cup + 3 tbsp golden caster sugar
80g/ ¼ cup + 2 tbsp cup butter diced
3 egg yolks (reserve the whites for the meringue)
1 egg
For the meringue
4 egg whites at room temperature
180g / ¾ cup + 2 tbsp golden caster sugar
1 tsp cornflour
METHOD:
1. First make the pastry. Place all the ingredients in a food processor and pulse until combined. Turn the dough out onto a lightly floured work surface and knead it together until smooth. Roll out the pastry and use to line a 23cm diameter loose based fluted tin, 2,5cm deep. Trim the excess pastry around the edges and prick the base with a fork. Line the pastry case with a sheet of foil and chill in the fridge for an hour.
2. Preheat the oven to 180 C/gas mark 4.
3. To prepare the filling, mix the cornflour, lemon zest and juice and sugar together in a saucepan. Place over a medium heat and cook, stirring constantly, until thickened. Remove the pan from the heat nd whisk in the butter. Beat the egg yolks and whole egg together in a jug, then stir into the pan and return it to a medium heat. Cook, stirring vigorously, for a few minutes until the mixture thickens again. Then remove the from the heat and set aside.
3. To make the meringue, place the egg whites in a very clean and dry large bowl (using a stainless steel one will give you a stiffer meringue) or the bowl of a stand mixer to whisk until soft peaks form. Gradually add half the sugar, a tablespoon at a tie, whisking constantly, then which in the cornflour. Finally, add the remaining sugar and whisk until smooth and stiff.
4. Reheat the filling and then pour it into the pastry case. Immediately add spoonfuls of meringue around the edge of the filling, then spread it so that it just touches the pastry side. pie the remaining meringue into the centre of the pie then spread it so that it touches the surface off the hot filing (and starts to cook). Using a knife, swirl the meringue into soft peaks.
5. Bake for 18-20 minutes until the meringue is crisp and slightly coloured. Remove the pie from the oven and leave to cool in the tin for 3 minutes, then remove it from the tin and leave to cool on a wire rack for a further 30 minutes-1 hour before slicing.
