||This page is © Copyright 2001-2013 helpwithcooking.com
What could be more tempting than a base of mouth-watering crisp and crumbly shortcrust pastry, with a layer of tangy lemon curd-like filling spread on top and finally crowned with a thick cover of golden brown crisp meringue with a sweet and chewy centre?
Looking at a lemon meringue pie, you would assume that making one would be quite a chore and not the easiest of tasks, however the pie is made in stages, concentrating on one layer at a time and is actually fairly easy, so long as you stick to the basic rules of good pastry, filling and meringue making.
The first layer to tackle is the pastry. Remember to use chilled ingredients and to work as quickly as possible when blending or rubbing the fat into the flour and then forming the dough.
The pastry case must be pre-baked for 15 - 20 minutes in a preheated oven, set at 400°F, until it has dried and set slightly, before any filling is to be added. Line the pastry tin with the pastry, trim the edges and prick the base of the pastry case all over with a fork before placing it in the oven. Once the filling and meringue topping have been added, the pastry will finish cooking as it goes into the oven for a second time.
Next, the filling is made. The filling ingredients are blended together and heated to boiling in a saucepan, stirring continuously. The mixture is then simmered over a medium heat until it thickens, egg yolks are added and further cooked, all the while stirring continuously. Finally the pan is removed from the heat and an amount of butter is stirred into the mixture. The crucial factor when preparing the filling, is to stir, stir and stir.
Cornflour is used, in this case, to thicken the filling so that when the pie is cooked the lemon middle sets into a thick layer that is easy to cut and does not run.
Care must be taken, as the acidity of the lemon juice may interfere with the cornflour and prevent it from setting and thickening. However, the sugar and egg yolk should form a protective cover around the cornflour and prevent this from happening.
Finally, the meringue is prepared right at the last moment and positioned on top of the previous layers. Do not over-whisk the egg whites, as this will cause them to separate into a lumpy mixture. Also remember to add the sugar; only once soft peaks have been formed after whisking the egg whites for several minutes. The sugar must be added, a little at a time and then whisking continued until stiff and glossy peaks are made.
© Copyright 2001-2013 helpwithcooking.com
Lemon meringue pie recipe
- 9 inch pastry case made from shortcrust pastry (see our guide to shortcrust pastry for quantities and method)
- For the filling
- 8 fl oz (225 ml) of water
- 7 oz (200 g) of caster sugar
- 4 fl oz (115 ml) of freshly squeezed lemon juice
- 3 egg yolks
- 1½ oz (40 g) of butter
- 1 oz (30 g) of cornflour
- 2 tsp of grated lemon rind
- pinch of salt
- For the meringue
- 3 egg whites
- 3 oz (85 g) of caster sugar
- Make the shortcrust pastry case and pre-bake for 15 - 20 minutes in an oven set at 400°F (200°C). Once the pastry has cooked, reduce the temperature of the oven to 350°F.
- To prepare the filling combine the sugar, water, lemon rind, cornflour and salt in a saucepan and bring to the boil, stirring constantly.
- As the mixture starts to boil, reduce the heat and simmer for a few minutes until the mixture has thickened, still stirring all the time.
- Add the egg yolks and the lemon juice and blend well. Cook for a further 2 minutes, stirring continuously.
- Remove the saucepan from the heat and stir in the butter until it is well blended and has melted.
- Pour the lemon filling into the pastry case in an even layer, spreading the mixture out to the edges with a knife or back of a spoon.
- Prepare the meringue topping (see our guide: how to make a meringue - soft meringue) and spread evenly over the top of the lemon filling, ensuring that the edges of the pastry are covered with the meringue and the filling is sealed inside.
- Place the dish in the oven and bake for 15 - 20 minutes or until the meringue is a golden brown in colour and firm to the touch.
- Remove from the oven and allow to cool before serving.
back to top | © Copyright 2001-2013 helpwithcooking.com