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spring 2010





Well I could hardly create a feature on Lemon and Meringue without including the Classic Lemon Meringue Pie now could I? It's always a crowd pleaser!

I like to add a couple of extra egg whites to the topping and create a good mountain of meringue.





  • Lemon Meringue Pie
  •  
  • For the Pastry:
  • 200 grams / 7 oz of all purpose flour
  • 1 teaspoon of baking powder
  • a good pinch of salt
  • 125 grams /4¼ oz of butter
  • 50 grams / 2 oz of castor sugar
  • 1 egg
  •  
  • For the Lemon Curd Filling:
  • 1 cup of sugar
  • ½ cup of cornflour/cornstarch
  • 1½ cups of cold water
  • 3 to 4 lemons, the juice and finely grated zest
  • 3 egg yolks, beaten
  • 50 grams / 2 oz of butter
  •  
  • For the Meringue topping:
  • 5 egg whites
  • ½ cup of castor sugar
  • a good pinch of salt





  1. Preheat your oven to 200°C (392°F)
  2.  
  3. To make the pastry crust:
  4. Sift the flour and salt into a large bowl or food processor.
  5. Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles fine breadcrumbs.
  6. Whisk the castor sugar, eggs together and add to the mixture to make a firm dough.
  7. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
  8. Handle as little as possible to prevent the pastry from becoming hard when baked.
  9. Cover with plastic wrap and refrigerate for 20 minutes.
  10. On a lightly floured board or bench carefully roll out half of the pastry until it’s approximately 5 mm thickness.
  11. Line a 23cm pie dish and prick the surface with a fork, line the inside of the pie shell and fill with baking beans or rice.
  12. Bake for 10 to 15 minutes until the crust is golden and cooked through.
  13. Remove the baking beans and set aside.
  14.  
  15. To make the Lemon Curd Filling:
  16. Place the sugar, cornflour, cold water and finely grated zest in a medium-sized saucepan.
  17. Over a gentle flame heat the curd, stirring continuously until it begins to thicken.
  18. Add the beaten eggs and butter and continue to heat and stir through until very thick.
  19. Remove from the heat and add the lemon juice, adding more to taste as desired.
  20. Pour the lemon curd into the cooked pastry shell and top with the following meringue.
  21.  
  22. To make the Meringue topping
  23. In a very clean and large bowl or the bowl of a stand mixer place the 5 egg whites and a pinch of salt.
  24. Whisk until soft peaks form and then gradually add in the sugar a little at a time until the meringue is thick, smooth and glossy and all of the sugar has dissolved.
  25. Spoon or pipe the meringue over the lemon curd filled pie shell and bake for a further 8 to 10 minutes until the meringue is golden.
  26.  
  27. Cool slightly before serving.
  28. Serves 8 to 10

Previous
Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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