I've previously made Lemon Meringue Tartlets, but I wanted to try my hand at the classic, bigger sister version. During the cold winter months, what could be better than reminding yourself of the Summer with a light, squashy and fragrant pie topped with heap-fulls of meringue?
I made the pie for my cousin Hayley, who was recently discharged from hospital and was recovering from spinal surgery. The idea behind it was to serve a dessert that was comforting and would remind her of the classic home cooked desserts that her mother makes - a far cry from hospital wards! Hayley, I hope you enjoyed the pie!!
Serves 6-8
Total Time: 3 hours
Ingredients
Pastry
- 225g plain flour
- 100g cold butter, diced
- 2 tbsp icing sugar
- 2-3 tbsp water
Filling
- 2 heaped tbsp cornflour
- 100g golden caster sugar
- finely grated zest from 3 large lemons
- 125ml fresh lemon juice (from 3-4 lemons)
- Juice from 1 orange
- 85g butter, cut into pieces
- 3 egg yolks and 1 whole egg
Meringue
- 8 egg whites
- 400g golden caster sugar
- 2 tsp cream of tartar
Method
Pastry
1) Sift 225g plain flour and icing sugar into a large bowl and add 100g cold diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2) Add in 2-3 tbsp water and mix to form a firm dough.
3) Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 20 minutes.
4) Heat the oven to 180C fan / 200C / gas 6. Roll the chilled pastry out and line a 23 x 2.5cm loose-bottomed fluted flan tin. Ensure that the edges overhang the pastry tin to allow for shrinkage. Prick the base with a fork, cover with tin foil, shiny side down, and place in the freezer for 30 minutes.
5) Put the pastry case onto a baking sheet and bake the pasty case 'blind' (filled with dry beans) for 15 minutes, then remove the foil and bake for a further 8 minutes until the pastry is pale golden and cooked.
6) Set aside. This can be made a day in advance if you want to get ahead. Lower the own to 160C fan / 180C / gas 4.
Filling
1) Mix 2 heaped tbsp cornflour, 100g golden caster sugar and finely grated zest of 3 large lemons in a medium saucepan. Strain and stir in 125ml lemon juice gradually.
2) Make the juice of 1 orange up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
3) One the mixture bubbles, remove from the heat and beat in 85g butter until melted. Beat 3 egg yolks (save white for meringue) and 1 whole egg together, stir into the pan and return to a medium heat.
4) Keep stirring vigorously for a few minutes until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle). Take off the heat and set aside while you make the meringue.
Meringue
1) Pull 8 egg whites in a large bowl. Whisk to soft peaks, then add 200g of golden caster sugar a spoonful at a time, whisking between each addition without overbeating.
2) Whisk in 2 tsp cream of tartar, then add the remaining 200g golden caster sugar as before until smooth and thick.
Filling the Pie
1) Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread it so it touches the pastry (this will anchor it and help stop it sliding).
2) Pile the rest into the centre, spreading so it touches the surface of the hot filling, then give it all a swirl.
3) Return to the oven for 20 minutes until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least 30 mins - 1 hour before slicing.
Serving: Eat the same day as storing the pie in the fridge will result in the dessert weeping.
Credit to: Good Food Shortcrust Pastry & Good Food Meringue Pie