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Lemon meringue pie
| Preparation : 1 hr | Resting : 1 hr |
| Cooking : 40 min | Equipment : Ø 28-30 cm tin, piping bag, thermometer |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6-8
:
| Rich shortcrust pastry | |
| 140 | g butter |
| 250 | g plain flour |
| 100 | g caster sugar |
| 1 | egg yolk |
| 45 | ml water |
| Lemon filling | |
| 150 | g caster sugar |
| 3 | untreated lemons |
| 30 | g butter |
| 3 | eggs |
| Italian meringue | |
| 180 | g caster sugar |
| 3 | egg whites |
| 3 | tbsp water |
| Rich shortcrust pastry | |
| 1 | Follow the recipe |
| 2 | Preheat your oven to 180 °C (gas mark 4). |
| 3 | Bake blind* for 20 minutes. |
| Lemon filling | |
| 1 | Zest one of the lemons and juice all three. |
| 2 | Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. Blend for 1 minute. |
| 3 | Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden spoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds. |
| 4 | Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven (120 °C / gas mark ½). |
| Italian meringue | |
| 1 | Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first. |
| 2 | Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase the temperature to 119 °C, then remove from the heat. |
| 3 | Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue whisking for about 5 minutes. |
| 4 | Pipe or spoon the meringue on top of the lemon filling. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long. |
| 5 | Keep in a cool place till ready to serve. |
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