Lemon Meringue Pie

Growing up I was brought up with the lemon meringue pie being a staple pudding in our house. Yet my boys have tasted this for the first time this evening and they loved it. But will they love it as much as I?

My Nana made the best lemon meringue pie and she made hers different to mine. Nana believed in a biscuit base not a pastry base and l would have fun smashing up the digestive biscuits ready to made this great pudding with her.

Lemon curd was a large jar from the local corner store and a thick layer would be used after we had patted down the biscuit layer and I would be allowed to eat the rest of the curd from the jar (as long as l shared with my younger brother).

I used to be fascinated watching her make the meringue with windey (this was the vintage had whisk she had). Looking back now she must have been there for about an hour beating those eggs whites compared to me now and my electric whisk (oh how times have changed).

We would splat the meringue on and leave to back in the oven and then play some card games while we waited.

Our pudding would be served hot (the only way to eat it) after a large serving of a roast dinner.

I will always eat my lemon meringue hot. I love warm meringue coats my teeth and the lemon just seems to taste more zesty.

Below is not Nanas' recipe but Mamas' recipe..

Enjoy!

Lemon Meringue Pie

Prep time: 2 hour           Cook time: 50 minutes        Makes: 8 slices

Ingredients

Pastry Base

250g of Plain flour

125g of Butter (room temperature, cut into cubes)

2 Large Egg yolks

2 Tbsp of Caster sugar

1 Tbsp of Milk if required

Pinch of Salt

Lemon Filling

210g of Caster sugar

80g of Butter

50g of Cornflour

350ml of Milk

6 egg yolks

5 lemons  (you will juice and zest them - 2 Tbsp of zest  and  158ml of juice)

Pinch of salt

Meringue Topping

200g of Caster sugar

4 Egg whites

2 tsp of Cornflour

1 sachet of Cream of Tartar

Equipment

23cm tart tin

2 Mixing bowl

Sieve

Cling film

Kitchen roll for hands - you will get messy

Grater/zester

Jug

Fork

2 Saucepans

Whisk

2 Tablespoons

Parchment paper

Baking beads

Wooden Spoon

Method

1. Preheat the oven to160C.

2. Grease the baking tin.

3. Begin with making the pastry, sieve the flour into the mixing bowl and add the salt.

4. Add the butter to the mixing bowl and begin to rub the flour and butter together with your fingertips until the ingredients are combined and should form breadcrumbs.

5. Add the egg yolk and the sugar to the flour mixture and begin squeezing together the ingredients to form a soft dough. TIP! Keep an eye on the consistency if becomes dry add little of the milk.

6. Form the dough into a ball shape and wrap in clingfilm.

7. Place the dough in the fridge for 20 minutes to chill.

8. Once the dough has chilled, place into the tart tin. You will need to blind bake the pastry before adding the lemon filling by lining the pastry with parchment paper and laying baking beads on the top and placing in the oven for 15 minutes. TIP! If you do not have baking beads you can use a food bag of dried rice.

9. Once baked take the pastry base from the oven and remove the parchment paper and beads and cook for a further 10 minutes, until golden. Once baked leave on the side to cool.

10. While chilling begin to make the lemon filling, beat the egg yolks in the jug with the fork.

11. In the saucepan on a low heat, whisk together the sugar and 3/4 of the milk until the sugar has dissolved.  TIP! Ensure you are using a low heat to avoid burning the sugar!.

12. In a bowl, place the left over milk and the cornflour together and stir until the ingredients are combined. The mixture should have no lumps. Once combined pour into the  sugar and milk in the saucepan and whisk together.

13. Zest and juice the lemons to make 2 Tbsp of zest  and158ml of juice.

14. In the saucepan ensure the ingredients are combined before adding the butter alongside the lemon juice and lemon zest.  Whisk until everything is combined making a custard consistency. Remove from the heat.

15. Using the egg yolks previously beaten in the jug begin to tablespoon them slowly into the lemon custard mixture I tablespoon at a time mixing in-between.  Return the saucepan back to the heat and whisk together until the filling mixture begins to bubble and then remove from heat again.

16. Pour the lemon filling into the pastry base and set aside to cool.

17. Begin to make the meringue by placing the caster sugar and the water in a saucepan and boil until the sugar dissolves making a syrup texture.

18. Reduce the heat and let the sugar syrup simmer for 10 minutes.

19. With the electric whisk, beat the egg whites until they form soft peaks. Should be for 5 minutes. TIP! The egg whites will be foaming at first and then begin to form soft peaks

20. When soft peaks are formed leave the mixer continually beating and add a teaspoon of sugar slowly one at a time. Once combined and the meringue begins to form into a marshmallow  texture begin to add the cream of tartar. Beat until the meringue is thick and looks glossy.

21. Spoon the meringue onto the top of the lemon filling, shaping peaks as desired with a metal spoon.  TIP! Apply on the outside of pie before moving to the centre and covering the entire pie.

22. Place the meringue on the bottom level of the oven and bake for 15 minutes until the meringue begins to brown. TIP! Keep a close eye to prevent burning.

23. Enjoy!.