Lemon Meringue Pie
Lemon Meringue Pie is a type of baked pie, made with a crust usually made of shortcrust pastry, lemon custard filling with a meringue topping
- 110g Plain Flour
- Pinch of Salt
- 25g Butter
- 25g Lard
- Juice and grated zest from two large Lemons
- 3 level teaspoons of Corn Flour
- 225g Golden Caster Sugar
- 3 Large Eggs
- 40g Butter
Pre-heat the oven to Gas 5, 190 Centigrade. Roll out the pastry into a circle large enough to fit a 24cm pie dish. Place the pastry in the dish and press down well to ensure no air is trapped underneath. Prick the pastry all over with a fork and back blind in the oven for around 20 - 25 minutes. After cooking reduce the oven temperature to Gas 2, 150 Centigrade.
To make the filling, place 275ml of cold water into a measuring jug. Put the corn flour and 50g of the golden caster sugar into a bowl. Add a small amount of the water to the corn flour and sugar and mix to a smooth paste. Pour the remaining water into a small saucepan and add the lemon zest. Bring to the boil and then gradually add to the corn flour and sugar mixture. Mix until it forms a smooth sauce. Return the mixture to the saucepan and bring back to the boil stirring all of the time. Reduce the heat and simmer for one minute. Remove from the heat. Separate the eggs and beat the egg yolks into the warm mixture with the lemon juice and butter. Ensure everything is well combined and then pour into the cool pastry case, distribute evenly and smoothly with a spoon.
Finally, make the meringue topping. In a large mixing bowl whisk the egg whites with an electic mixer until they form stiff peaks. Add the remaining 175g of golden caster sugar in four batches while continuing to whisk each one in. Using a palette knife spread the meringue mixture over the surface of the pie ensuring it reaches all of the edges. Use a fork to form some peaks in the meringue across the surface. Bake in the oven on the centre shelft for 45 minutes or until the meringue begins to turn a light brown.