I have to start this post by apologising to my Dad. Lemon Meringue Pie is his favourite thing but I’m afraid he didn’t even get to eat this. I was trying to think of a dessert that didn’t involve chocolate. We are a little boring when it comes to desserts in the Shrinking Queen household, both me and Mr K always go to chocolate as a default – the more chocolatey the better.
However, we were off to some friends for late lunch and were assuming there would be a bbq and really, if the weather was going to be as delightfully hot as it has been recently, chocolate might be a little messy. Oh, and we had a whole bunch of eggs that needed using – the ones that had to be prized out from underneath Peppa Hen who is incredibly broody at the moment and keeps pecking me every time I reach for them so I have done what any sain person would do and allocated this task to Big Miss K – she has a rather novel way of moving her off the eggs by gently pushing her with a stick until she she gets fidgety and moves, then a swift hand movement and those eggs are ours!
My apologies for this being the second post in a row that isn’t Slimming World friendly to those of you that follow me because of that but it’s a great dessert that needs to be promoted.
Now, can I get into my Dad’s good books by making him one soon?
Lemon Meringue Pie – not Slimming World friendly
For the pastry:
- 175g plain flour
- 100g cold butter, cut in small pieces
- 1 tbsp icing sugar
- 1 egg yolk
For the filling:
- 2 level tbsp cornflour
- 100g golden caster sugar
- finely grated zest 2 large lemon
- 125ml fresh lemon juice (from 2-3 lemons)
- juice 1 small orange
- 85g butter, cut into pieces
- 3 egg yolks and a 1 whole egg
For the meringue:
- 4 egg whites, room temperature
- 200g golden caster sugar
- 2 level tsp cornflour
For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Use the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. Don’t worry if it cracks, just press it back together as you can see with mine. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
Put a baking sheet in the oven and heat oven to 200 degrees C. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180 degrees C.
While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. 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.
Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. 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 so it just touches the pastry (this will anchor it and help stop it sliding).
Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins 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 another 1⁄2-1 hr before slicing. Eat the same day.