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Lemon Meringue Pie Recipe

Lemon Meringue Pie.....this recipe is guaranteed to WOW your guests.
It looks fantastic as you bring it to the table, and when you cut a slice it looks even more amazing. It is the best we have ever seen or tasted.
We're lucky enough to have our own lemon tree in our courtyard , so we're constantly looking for more lemon recipes to share. This one is, in fact, a very old favorite.
The sharpness of the lemon curd contrasts with the sweet crunchy meringue and the crumbly buttery pastry.
Why not spoil yourself with a spoonful of double cream.

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Ingredients for the Lemon Meringue Pie Recipe

For the Lemon Curd Filling

6ozs./150g caster sugar
5 tblsp. cornflour....plus a little water for mixing into a smooth cream
4 large lemons, the juice and the zest finely grated
100ml water
5 large egg yolks
4/ozs./100g. unsalted butter melted

For the meringue topping

5 large egg whites
300gm caster sugar

(This may seem a lot but it really gives this pie its
WOW factor)

Pastry

Make up one recipe of Pam's Famous, Crumbly Shortcrust Pastry, or use a good quality store bought pastry. This recipe will make one large 10"/24cm. Lemon Meringue Pie.

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Method

Right - roll out the pastry and line a 10 inch Flan/Quiche Dish, making sure that the pastry on the sides is about 1/2 inch above the rim of your dish (this allows for shrinkage during baking).
Line the pastry case with the greaseproof paper and fill with baking beans or pie weights, evenly spread out over the whole surface.
Place on a baking sheet into a pre heated oven at 400f / 200c and bake for 20 minutes.
Remove the grease proof paper and baking beans and return to oven for a further 15 mins reducing the temperature to 160ºc/325ºf
OK - take it out of the oven and allow to cool.

The Lemon Curd

Mix the cornflour and the sugar together and add a little water to mix it into a cream.
Put the lemon juice, zest and the remaining water into a pan and bring to the boil.
Take the pan off the heat and gradually stir the cornflour mixture into the lemon mix.
Return the pan to a medium heat and stir well until the mixture has thickened and boiled.
Remove pan from the heat and beat in the butter and egg yolks.
Return to the heat and bring to the boil stirring well all of the time.
Remove from the heat and allow to cool slightly, about 5 mins.
Pour mixture into your cooked, cooled, pastry case.

For the Meringue

Place egg whites in a large bowl and beat with an Electric Hand Mixer, or if using a Food Processor use the whisk attachment, until standing in stiff peaks.
Gradually add the sugar spoon by spoon whisking continuously, until all of the sugar has been added to the mix.
Pile the meringue on top of the lemon mixture, and spread it evenly over the whole of the flan, making sure that there is no lemon mixture showing at the edges.
Using the back of a spoon make small peaks all over the surface of the meringue.
Place onto a Baking Sheet and bake in the oven at 150c /300f for 30 minutes.
Then turn down to 120ºc /250ºf for a further hour. It should be a very pale golden brown and feel crispy to the touch. (I always leave it in the oven for a longer time at a lower temperature as the meringue is crisper and much more stable, and is happy to sit for several hours without sinking or losing its shape).
Allow to stand for at least 20 minutes before serving.
Use a very sharp knife and take care when serving for best results.