Lemon Meringue Pie
So many people have been in touch asking James for a Lemon Meringue Pie recipe...so here it is. Light, sweet and totally tasty, this dish is great for sharing as it serves 10.
Ingredients
Pastry:
- 100g butter
- 200g plain flour
- 2 tbs caster sugar
- 1 egg
Filling:
- Lemon curd
Meringue:
- 6 egg whites
- 300g caster sugar
Method
Preheat oven to 200 °C
Place the flour into a bowl, add the butter, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease the tart tins and roll the pastry out to on a lightly floured surface and use to line, chill then blind bake for 20 minutes, cool.
Fill with lemon curd.
To make the hot meringue, place the sugar onto a lined baking tray then pop in the oven for 5 minutes. Meanwhile, whisk the egg whites until stiff add the hot sugar and whisk, pop into a piping bag and pipe all over the tart blow torch to colour.
Ingredients
Pastry:
- 100g butter
- 200g plain flour
- 2 tbs caster sugar
- 1 egg
Filling:
- Lemon curd
Meringue:
- 6 egg whites
- 300g caster sugar
Method
Preheat oven to 200 °C
Place the flour into a bowl, add the butter, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease the tart tins and roll the pastry out to on a lightly floured surface and use to line, chill then blind bake for 20 minutes, cool.
Fill with lemon curd.
To make the hot meringue, place the sugar onto a lined baking tray then pop in the oven for 5 minutes. Meanwhile, whisk the egg whites until stiff add the hot sugar and whisk, pop into a piping bag and pipe all over the tart blow torch to colour.
