The pie crust needs to be blind baked before adding the lemon filling, as there is no other baking involved. Now pour the loose egg mix into the the lemon and cornflour mix and keep on whisking for 3-4 minutes. Step by step guide – an easy-to-follow recipe with helpful tips and step-by-step photos to help you achieve a perfect pie. You just don’t get that in the oven and it adds a lovely bitterness which balances the sweet and sour. Meringue topping – made using a sugar syrup and acid for the ultimate stability and texture. Lightly toasted to perfection, it finishes the pie beautifully.

Lemon meringue pie recipes - BBC Food Lemon meringue pie recipes - BBC Food

Lemons –fresh lemons are best, as both the zest and juice are used for maximum lemon flavour. I recommend Meyer lemons for their sweet-tart flavour and high juice content, but any fresh and in-season lemon will work. You will need 5-6 large, juicy lemons for this recipe. I don’t recommend using bottled juice, but it will work if this is all you have. Lemon zest adds extra flavour to the base. More or less lemon zest can be used, depending on how lemony you want the pie to be. Making Italian Meringue does require a little more work than a traditional meringue. You need to make a sugar syrup cooking it to a rolling boil, so you need a sugar thermometer.Now line your cases (4X 10cm) using a spare bit of pastry to push into the corners without stretching the pastry too much. 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. Adaptable –below, you’ll find a guide to making your own homemade shortcrust pastry. But if you are short on time or prefer an easier option, you can skip this step and use store-bought pastry. Or a no-bake, crushed biscuit base like the one in this banoffee pie recipe.

Lemon Meringue Pie | Morrisons Morrisons Lemon Meringue Pie | Morrisons

When this is done whisk together the egg yolks and sugar for the lemon custard and pour in a little of the hot lemon mix to loosen. Use cold ingredients for the shortcrust pastry. Chilling the butter will help the crust to maintain its structure as it bakes. Cut it into cubes and keep it in the fridge or freezer until required. Keeping the butter cold means that it will melt when it enters the oven, rather than before. This creates super tender, flaky pastry. No weepy meringue –this recipe uses Italian meringue; a fluffy, stable meringue that won’t leak onto your pie.This recipe is made using Australian cups and spoon measurements.Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary. A popular dessert in Australia and New Zealand, lemon meringue pie features a delicious homemade pie crust filled with a smooth and vibrant filling made with real lemons. Piled high with toasted meringue, it is the perfect combination of creamy, crunchy, zesty and sweet! If you don’t have a thermometer, just test at the 10-minute mark and keep an eye on it until a little syrup added to cold water turns soft.

Birds Lemon Meringue 6 x 24 Portion | YPO

Once your sugar syrup reaches temperature pour it into the egg whites as they are being whisked and continue to whisk on high until they cool.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. However, I prefer an Italian meringue. Not least because it means I get to play with my non cheffy blow torch, seriously it is a plumbers torch, but also because it is my favourite meringue.

Ultimate lemon meringue pie recipe | BBC Good Food Ultimate lemon meringue pie recipe | BBC Good Food

Add the meringue to the top of the lemon pie and toast using a hand-held blowtorch. If you don’t have a blowtorch, place it under a hot grill/broiler (at least 20cm distance from the hot element to prevent burning) for a few minutes, until browned.

Use a tin with a removeable bottom for easy removal of the finished pie. A flan/tart tin or springform tin will work best. Make ahead; the elements of this pie can be easily made ahead, ready to assemble later. The pie crust can be baked and filled with the lemon filling and stored in the fridge for up to 3 days before adding the meringue (although it is best eaten in the first 1-2 days). When you are ready to serve, add the meringue topping, torch and slice! Perfect for any occasion – it makes a lovely morning or afternoon tea, or a fabulous showstopping dessert for your next Christmas, Easter or family celebration. At the same time, continue to bring the sugar syrup up to 121 C/250 F. If you don’t have a thermometer, the syrup needs to reach “ hard ball” stage. This is where the sugar concentration has increased and there is less moisture in the syrup. At hard ball stage, a little syrup dropped into cold water will harden. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.