Lemon Meringue Pie
Serves: 8
Pastry:
70g (1/2 cup) self-raising flour
130g (3/4 cup + 1 tbsp) plain flour
30g (1 tbsp + 3 tsp) caster sugar
120g cold butter, cut into pieces
1 large egg (we use eggs with a minimum
weight of 59g)
Lemon Filling:
56g (4tbsp + 3 tsp) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup + 2 tsp) fresh lemon juice, about 3 fresh
lemons
230mly (2/3 cup + 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum
weight of 59g)
Meringue:
3 large egg whites
170g (3/4 cup) caster sugar
Directions:
Make the pastry-
1. Place the self-raising and plain flours,
caster sugar and butter in a food processor.
Process on medium speed for about 20
seconds, until mixture resembles fine
fresh breadcrumbs (there shouldn't be
any large chunks of better).
2. Add egg and process on medium speed for about
15-30 seconds, until egg is incorporated and
mixture clumps together.
3. Form dough into a flattered round and place
in a freezer bag or wrap in plastic. Refrigerate
for at least 1 hour.
Serves: 8
Pastry:
70g (1/2 cup) self-raising flour
130g (3/4 cup + 1 tbsp) plain flour
30g (1 tbsp + 3 tsp) caster sugar
120g cold butter, cut into pieces
1 large egg (we use eggs with a minimum
weight of 59g)
Lemon Filling:
56g (4tbsp + 3 tsp) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup + 2 tsp) fresh lemon juice, about 3 fresh
lemons
230mly (2/3 cup + 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum
weight of 59g)
Meringue:
3 large egg whites
170g (3/4 cup) caster sugar
Directions:
Make the pastry-
1. Place the self-raising and plain flours,
caster sugar and butter in a food processor.
Process on medium speed for about 20
seconds, until mixture resembles fine
fresh breadcrumbs (there shouldn't be
any large chunks of better).
2. Add egg and process on medium speed for about
15-30 seconds, until egg is incorporated and
mixture clumps together.
3. Form dough into a flattered round and place
in a freezer bag or wrap in plastic. Refrigerate
for at least 1 hour.
Lemon Filling-
1. Combine cornflour, sugar, lemon juice and water
medium in saucepan. Stir until mixture is smooth.
2. Place saucepan over medium-high heat and stir
constantly until mixture reaches the boil (this
will probably take about 7-10 minutes). Reduce
heat to low and continue stirring for about
30-40 seconds, until mixture changes from cloudy
to transparent and becomes thick and smooth.
3. Remove saucepan from heat and vigorously stir in
butter and egg yolks. Continue stirring until
all the butter has melted and the saucepan
ingredients are well combined.
4. Pour filling into a small container, cover and
refrigerate until cold.
Baking the Pastry-
1. Preheat oven to 180 degrees Celsius ( 160 degrees
Celsius fan-forced). If you are not using a
fan-forced oven, adjust the oven rack to the
lower middle position.
2. Roll out pastry between two sheests of baking
paper or on alightly floured board to fit a 23cm
(9 inch) pie plate (pastry should be about 4mm
thick and 29cm diameter). Lift pastry into pie
plate and gently press into dish.
3. Trim pastry overhanging the sides.
4. Place a sheet of baking paper on top of the pastry
and fill with [astry weights or uncokked tice.
5. Bake at 180 degrees Celsius (160 degrees Celsius
fan-forced) for 10 minutes. Remove weights/rice and
baking paper and bake for 10-15 minutes more, until
the pastry is a light golden colour. Allow pastry
shell to cool completely.
Baking the Meringue-
1. Preheat oven to 200 degrees Celsius, or 190 degrees
Celsius fan-forced. If you are not using a fan-
forced oven, adjust the oven rack to the middle
position.
2. Make meringue. Place egg whites in a large bowl
of an electric mixer and beat on high speed until
at soft peak stage (when the beater is lifted, a
peak will form and then droop over). Add the
sugar gradually, about 2 tablespoons at a time,
beating well after each addition. Once all the
sugar has been added, continue beating until the
sugar has dissolved and the mixture is thick and
glossy. To test whether the sugar has dissolved,
rub a small amount of meringue between your thumb
and finger. If you can still feel sugar crystals,
beat the meringue for another minute then test.
4. Spoon lemon filling into cooled pastry shell and
spread evenly. Dollop meringue on top of the
lemon filling. Spread meringue to cover filling.
Form peaks in the meringue with a spoon (we spress
the back of a spoon against the surface of the
meringue, then lift the spoon to form a peak).
5. Bake for about 7-10 minutes, or until meringue is
lightly coloured.
6. Allow pie to cool to room temperature. Cover pie
and refrigerate until cold.
7. Slice chilled pie into wedges and serve. Store pie
in an airtight container in the refrigerator.
NOTES: This pie has a tender pastry crust,a tangy lemon
filling and a topping of soft, fluffy meringue. We like
to serve it with vanilla ice cream. It is best consumed
within a day of making as the filling can start to soften
the pastry.
We do not recommend using margarine as a substitute for
butter in the lemon filling. Because butter sets harder
than margarine, the filling will be softer if margarine
is used.
We use a 20ml measuring tablespoon. If you are using a
15ml tablespoon, you will need to uses 6 tablespoons +
1 teaspoon of conrflour for the filling (otherwise the
filling may be too soft).
