My best lemon meringue pie recipe ever! Buttery shortcrust pastry filled with a tangy lemon curd and topped with a fluffy French meringue.
This is my best lemon meringue pie recipe ever! Not because it differs much from all the other lemon meringue pie recipes in the world. In fact the only ting I really do differently is add a little orange juice to the lemon filling to add a depth of flavour. No this is not the best lemon meringue pie recipe ever because its any different to the others, its the best because it has a simply magical ability to bring people together.
Let me take you back to 2010 back to when baby Sarah was in her first year of uni. I was quite the adventurous baker for a uni student and after posting a photo of my lemon meringue pie on social media one of my collegues at work ased me to make her one. I can still remember her voice today, “did you make that? Can you make me one?” And I did, I don’t remember why I did, I just didn’t think twice and I went home that night and made another lemon merigue and brought it in the next day. And the rest, they say, was history. That one simple lemon meringue pies sparked a fierce friendship that lasts to this day. That is why it is my best lemon meringue pie recipe and I haven’t changed it since. Every time I make it I think of Chloe.
Ingredients – for the pastry case
- 190g plain flour
- 1tsp salt
- 115g vegetable shortening, cubed, cold
- 170g butter, cubed, cold
- 6-8tbsp ice water
- 2tbsp caster sugar
Ingredients – for the lemon filling
- 6 lemons, zest and juice
- 65g cornflour
- 250g caster sugar
- 50g butter
- 6 egg yolks
- 50ml orange juice
Ingredients – for the meringue topping
- 4 egg whites
- 225g caster sugar
- 2tbs cornflour
Method – for the pastry
- In a food processor, I use this Kenwood food processor, add the flour, salt and sugar. Pulse for a few seconds to combine.
- Add the shortening and pulse until the mixture is a sandy texture.
- Scatter the butter over the mixture then pulse again until you have a coarse crumb texture.
- Transfer the mixture to a mixing bowl and add 6 tablespoons of water. Fold with a spatula to combine the mixture.
- Use the flat of the spatula to press the dough down and stick it together.
- If the dough will not come together add the remaining tablespoons of water.
- Cover the dough in cling film and set it in the frige for an hour.
- After an hour remove the dough from the fridge an trandser it to a floured work surface.
- Using a rolling pin roll the dough out so it is large enough to fit an 8″ tart tin, you want the dough to be at least an inch bigger than you think you need.
- With the help of the rolling pin transfer the rolled dough to the tart tin, ensuring that you press the dough into the sides well.
- Prick the base of the dough with a fork several times then cover again in cling film and place in the fridge for at least an hour Then transfer to the freezer for a further 30 minutes.
- After the pastry has chilled remove it from the oven and line with baing paper, fill the tart with baking beans or dried beans and bake for 20 minutes.
- When the pastry has had 20 minutes in the oven remove the beans and the paper then bake for a further 15 minutes.
- Remove from the oven and set aside.
Method – for the lemon filling
- Pop a saucepan on a medium heat and in that pan whisk the lemon juice, orange juice, sugar, zest and cornflour. Whisk consistently until the mixture has thickened and is bubbling.
- In a small bowl roughly whisk the egg yolks and gently pour half of the grapefruit mixture into the eggs. Whisk the egg mixture vigorously and add back to the pan with the remaining grapefruit. Keep whisking!
- Heat gently for another 2 minutes continuously stirring with your whisk there no need to dirty a spoon. If any lumps start to form whisk vigorously for a few seconds.
- When the mixture is thick, glossy and glorious remove it from the heat.
- Add the butter 1 tablespoon at a time and whisk this into the mixture well.
- Fill the tart case with the curd and set to one side whilst you make the meringue.
Method – for the meringue topping
- In a stand alone mixer vigerously whisk the egg whites until stiff peaks form. Slowly and continuously add the sugar ass they whisk.
- When at the stiff peaks stage add the cornflour and whisk a final time to combine.
- Spoon the meringue onto the lemon curd and bake for 15 minutes.
And there you have it, my best lemon meringue pie recipe ever! Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.
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