Lemon Meringue Pie

Lemon Meringue Pie

11 May 2022
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#797673
Card Label
Recipe
Recipe Name
Lemon Meringue Pie
Difficulty
Easy
Preparation Time
10-20 minutes plus refrigeration time 40-60 minutes
Cooking Time
20-30 minutes for pastry 15-20 minutes for pies
Total Time
40 mins
Serves
8-10
Ingredients
  • 225gPlain flour, sifted
  • 75gCaster sugar
  • 110gButter, cold and diced
  • 1Large free-range egg
  • 2-4 tbspWater
  • 2Large lemons, juice and zest
  • 90gCaster sugar
  • 200mlWater
  • 2 tbspCorn flour
  • 90g Butter
  • 4Egg yolks
  • 4Egg Whites
  • 200gCaster Sugar
  • 2 tspCorn flour
Method
  • Step 1Preheat your oven to 160°C.
  • Step 2For the pastry using the mixer attachment - add 225g flour, 75g caster sugar and 110g cold butter, diced to your Desire Matte Black Food Processor bowl and blend to a breadcrumb texture
  • Step 3Combine the 1 large egg and 2-4 tbsp water and add to the mixture. Blend again until it starts to come together
  • Step 4Transfer the pastry onto a lightly floured work surface and finish bringing the pastry together. Wrap in cling film and refrigerate for 20-30 minutes. Tip: This can be prepared in advance or the day before.
  • Step 5Remove the pastry from the fridge. Roll out to approx. 3-4mm thick and then cut out discs bigger than your tart cases. (Approx. 2-3cm larger). Lay over the top of each of the tart cases. Carefully push the pastry into the tart cases and tuck the excess pastry into the side. Dock the bottom of the pastry with a folk, line with baking paper and fill with baking beans.
  • Step 6Refrigerate for a further 20-30 minutes before cooking.
  • Step 7Cook the pastry tarts cases for 15-18 minutes then remove the baking beans and baking paper and cook for a further 5-8 minutes until golden brown. Tip: The tart cases can be prepared in advance or even the day before to save time.
  • Step 8In the meantime, for the filling - in a saucepan add the lemon juice, lemon zest and 90g caster sugar. Combine with a whisk the 2tbsp corn flour and 200ml water and whisk into the saucepan with the lemon.
  • Step 9Bring to the boil over a medium heat whilst continuously whisking until thickened. Remove from the heat and whisk the butter into the lemon mix.
  • Step 10Lightly whisk the egg yolks together in a separate bowl then add approx. 50ml of the lemon mix to the egg yolks whilst continuously whisking (adding a small amount of lemon mix helps avoid curdling). Whisk the egg mix into the lemon mixture in the saucepan and return to a medium heat. Stir continuously for 2-3 minutes until bubbles appear then remove from heat and set aside.
  • Step 11For the meringue, whisk the egg whites until soft peaks are formed then add ½ of the sugar in small amounts making sure to whisk in completely each time.
  • Step 12Whisk in the 2tbsp corn flour and then repeat with the remaining sugar. Whisk until smooth and thickened. Transfer to the piping bag with a plain nozzle. Tip: You can use a fluted nozzle instead of a plain one if you prefer.
  • Step 13Divide the lemon mixture between the tart cases and smooth over. Then pipe the meringue mix over the top.
  • Step 14Cook in the oven for 18-22 minutes until the meringue is golden brown. Remove from the oven and leave to cook for 20-30 minutes then remove from tart cases and leave for at least a further 30 minutes before serving.
    image Desire Matte Black Food Processor
    name Desire Matte Black Food Processor
    Price £64.99
    sku 24732
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Author:

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.