Mums Lemon Meringue Pie
Shortcrust Pastry Ingredients
- 2 ¼ cups plain flour
- ⅓ cup caster sugar
- 175 grams unsalted butter, chilled and chopped
- 2 egg yolks
- 2 tablespoons chilled water
Shortcrust Pastry Method
- Combine flour and sugar
- Rub in butter until mixture resembles breadcrumbs
- Add egg yolks and chilled water, mix into a dough
- Wrap and chill for 30 minutes
- Roll to roughly 3mm thick and place in pie dish
- Cover pastry with baking paper and cover with dried beans, uncooked rice or baking weights (so the pastry doesn’t puff up) and blind bake 10 minutes at 180c (160c fanforced)
- Remove weights and paper and bake another 10 minutes until lightly golden
Lemon Filling Ingredients
- 4 tablespoons cornflour
- 285 ml water
- 30 grams butter
- zest and juice of two lemons
- 225 grams caster sugar (divided like 115g + 55g + 55+)
- 2 egg yolks (save the whites for the meringue)
Lemon Filling Method
- Mix cornflour with a little cold water to make a smooth paste
- Bring butter and remaining water to the boil. Whisk cornflour paste in and cook 3 minutes until thick
- Stir in lemon zest, juice and 115 grams sugar
- Cool slightly then whisk in yolks. Pour into baked pastry case and put in fridge while making the meringue
Swiss Meringue Ingredients
- 4 egg whites
- 220 grams caster sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
Swiss Meringue Method
- Place egg whites, sugar and salt in a heatproof bowl over simmering water.
- Whisk continuously until mixture reaches 79c degrees
- Pour mixture into a stand mixer and mix until soft peaks form
- Add in vanilla bean paste and mix until stiff peaks form
Optional
Spread meringue over filling, sealing it to pastry edges. Bake in a low temp oven for 20-30 minutes until meringue is lightly browned.
OR
Spread meringue on top of pie, and use a kitchen blowtorch to get some good colour on it
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