LEMON MERINGUE PIE RECIPE - BBC FOOD
A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten!
Provided by James Martin
Prep Time 1 hours
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a mixing bowl.
- Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
- Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
- Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
- Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
- Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
- Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
- Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
- Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
- Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
- Beat in the egg yolks, lemon juice and butter. Return to the pan.
- Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
- For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
- Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
- Serve warm or cold in slices.
LEMON PUDDING CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.
Nutrition Facts : Calories 288 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 60g carbohydrate (51g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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