Lemon Meringue Pie Recipe
- Roll out the pâte sucrée on a lightly floured surface to a round 2.5 cm (1 inch) larger than a 23 cm (9 inch) fluted flan tin.
- Line the dish with the pastry, pressing it well in the flutes.
- Trim the edge, then prick the pastry well, all over with a fork.
- Chill four 30 minutes.
- Bake blind at 230ºC (425ºF) mark 7 for 25-30 minutes until it’s cooked and lightly brown.
- Allow to cool.
- Leave the oven on.
Prepare the filling
- Put the lemon rind in a saucepan with the water and bring to the boil.
- Remove from the heat, cover and leave to stand for about 30 minutes.
- Remove all of the lemon rind from the pan, then stir in the lemon juice.
- Blend the cornflour with a little of the lemon liquid to form a smooth paste.
- Pour the mixture into the pan and stir well.
- Bring the lemon mixture to the boil whilst stirring continuously.
- Reduce the heat and continue cooking until every trace of raw cornflour disappears and the mixture has thickened.
- Stir in the sugar to taste, add a little more if you like, then beat in the egg yolks.
- Pour the lemon filling into the pastry case
To make the meringue:
- Whisk the egg whites until stiff but not dry.
- Gradually whisk in the sugar, adding a little at a time while whisking, until the meringue is very stiff and shiny.
- Put the meringue into a large piping bag fitted with a large star nozzle, then pipe i it on top of the lemon filling in an attractive manner.
- Alternatively, spoon the meringue on the filling and shape it into swirls with a palette knife.
- Bake for 5-10 minutes until the meringue is very lightly browned.
- Remove the pie from the oven and allow to cool.
- Refrigerate until it is quite cold.
- Serve with lightly whipped cream
- 1 quantity pâte sucrée.
- Lightly whipped cream to serve
- Rind and juice of 4 large lemons.
- 600 ml (1 pint) water.
- 65 g (2 1/2 oz) cornflour.
- 50-75 g (2-3 oz) caster sugar.
- 3 egg yolks.
- 3 egg whites.
- 175 g (6 oz) caster sugar