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Lemon Meringue Pie

Desserts

A real treat for those with a sweet tooth!

  • Preparation Time
    Preparation Time
    30min
  • Cooking Time
    Cooking Time
    90min
  • Servings
    Servings
    4

Ingredients

For the shortcrust pastry:
  • 200g (7 oz) flour
  • 100g (3 and 1/2 oz) unsalted butter, cut into small pieces
  • Salt to taste
For the filling:
  • 3 lemons
  • 200g (7 oz) caster sugar
  • 35g (1 and 1/2 oz) cornflour
  • 125ml (4 fl oz) milk
  • 25g (1 oz) butter
  • 2 eggs, separated

Cooking Method

To make the shortcrust pastry: put the flour, butter and pinch of salt into a large bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Add 100ml (3 and 1/2 fl oz) of water and mix with a round-bladed knife. Finish it off by hand, adding a little water if necessary, and quickly form into a rough ball. Put into a zip-lock bag and refrigerate for at least 1 hour.
1. To make the shortcrust pastry: put the flour, butter and pinch of salt into a large bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Add 100ml (3 and 1/2 fl oz) of water and mix with a round-bladed knife. Finish it off by hand, adding a little water if necessary, and quickly form into a rough ball. Put into a zip-lock bag and refrigerate for at least 1 hour.
Preheat the oven to 180°C (350°F) Gas Mark 4. Roll out the pastry and use it to line a tart tin 20 cm (8 inches) in diameter. Cover the base with a circle of nonstick baking paper, put in the oven and bake for 20 minutes. Remove the paper and bake for a further 5 minutes.
2. Preheat the oven to 180°C (350°F) Gas Mark 4. Roll out the pastry and use it to line a tart tin 20 cm (8 inches) in diameter. Cover the base with a circle of nonstick baking paper, put in the oven and bake for 20 minutes. Remove the paper and bake for a further 5 minutes.
Finely grate the rind from the 3 lemons and put into and 50ml (2 fl oz) water. Stir well then add 75ml (3 fl oz) more water and the milk. Bring to the boil, stirring constantly, and cook for 1 minute, then remove from the heat and whisk in the butter. Whisk the yolks, one at a time, into the lemon cream. Leave to cool.
3. Finely grate the rind from the 3 lemons and put into and 50ml (2 fl oz) water. Stir well then add 75ml (3 fl oz) more water and the milk. Bring to the boil, stirring constantly, and cook for 1 minute, then remove from the heat and whisk in the butter. Whisk the yolks, one at a time, into the lemon cream. Leave to cool.
Preheat the oven to 140°C (275°F) Gas Mark 1. Pour the lemon cream into the cold pastry base and chill.
4. Preheat the oven to 140°C (275°F) Gas Mark 1. Pour the lemon cream into the cold pastry base and chill.
Whisk the egg whites, then add the remaining sugar once they have begun to froth and continue whisking until they form a stiff, shiny mixture. Spread the meringue over the tart, right to the edges, and bake for 50-60 minutes, when the meringue should be crisp. Leave to cool for at least 20 minutes before serving.
5. Whisk the egg whites, then add the remaining sugar once they have begun to froth and continue whisking until they form a stiff, shiny mixture. Spread the meringue over the tart, right to the edges, and bake for 50-60 minutes, when the meringue should be crisp. Leave to cool for at least 20 minutes before serving.