England
Lemon meringue pie
Tangy lemon, toasted clouds of meringue, crisp pastry. A pie with peaks.
100 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayShortcrust, lemon curd filling, Swiss style peaks.
The original392kcalsame
5 gproteinsame
1 gfibresame
100minutessame
Classic lemon meringue pie.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub 100 g butter into the maida and salt, bind with 2 to 3 tbsp cold water, chill, roll and line a 9 inch pie dish. Blind bake at 190 C for 25 minutes.
- 2Whisk 150 g sugar, cornflour and the remaining water in a pan. Cook, whisking, until thick and clear.
- 3Whisk a little hot mixture into the yolks, return to the pan and cook 2 minutes. Off the heat, add the lemon juice, zest and remaining butter. Pour into the shell.
- 4Whisk the whites to soft peaks, then add the remaining sugar a spoon at a time until stiff and glossy.
- 5Spread meringue over the hot filling, sealing to the crust, and swirl peaks. Bake at 180 C for 15 minutes.
- 6Cool 1 hour, then chill 2 hours before slicing.
Serve it like this
Serve chilled wedges on plates, cut with a wet knife so the meringue does not drag.