Lemon Meringue Pie is a famous traditional British dish. Sadly the Lemon Meringue Pie fell out of fashion in recent years but I am glad to see it is once again back on the menu. This Lemon Meringue Pie recipe is quick and easy to make. If you are in a hurry then use a shop bought tart case, but for the best results, nothing beats home made.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 7"/ 18cm baked shortcrust pastry tart case or 10 oz/300g shortcrust pastry ***(see note below)
- 3 tbsp corn starch/corn flour
- ¼ pt/150ml water
- Juice and grated rind of 2 lemons
- 4 oz/ 110g sugar
- 2 large eggs, yolk and white separated
- 3 oz/ 75g superfine/caster sugar
Preparation:
Preheat the oven to 350F/180C/Gas 4
- In a saucepan mix the cornstarch/cornflour with the water, add the lemon juice and grated rind and slowly bring to a gentle boil, stirring constantly as the mixture begins to thicken. Once thick, add the sugar and stir well.
- Remove the pan from the heat and leave to cool slightly. Once cooled add the egg yolks and beat well until all the egg yolk is incorporated. Pour into the prepared pastry case.
- In a clean bowl whisk the egg whites with either a hand or electric whisk until the whites are stiff. Whisk in half of the fine/caster sugar, then gently fold the remaining sugar into the beaten egg whites with a metal spoon. Be careful to not over stir as you risk knocking the air out of the meringue.
- Pile the stiff egg whites onto the lemon filling then bake in the center of the hot oven for approx 10 minutes or until the meringue is crisp and golden brown. Serve warm or cold.
Make the shortcrust pastry then roll out to line a 7"/18cm tart tin. Line the tart case with baking/greaseproof paper and fill with baking beans. Cook at 425/220/gas7 for 15 minutes or until the pastry is a pale golden color. Remove the baking beans and cook for a further 5 minutes.
