Lemon Meringue Pie


Hey, everyone!
So I have been practising to make this yummy dessert for college and is a bit hit with my family! Very easy to bake and will serve 4-6 servings!
If you want to make the shortcrust pastry yourself I have it below just in case! 

 Shortcrust Pastry Ingredients 


  • 8oz flour
  • 1tsp caster sugar
  • 4oz butter
  • 1 egg
  • pinch of salt
Method Shortcrust Pastry
Place flour and salt into a bowl, rub in the butter until it resembles fine breadcrumbs. Stir in the sugar.
Add egg, the ingredients should start to stick together.
Collect all the mixture and knead lightly for a few seconds. Wrap the pastry in foil and chill for 30 minutes.
Roll out the pastry on your tray, bake until it's light brown at 200*C.

Lemon Meringue Pie Ingredients
  • 175g shortcrust pastry
  • 2 lemons for juicing and grating
  • 125g granulated sugar
  • 5tbsp cornflour
  • 2 eggs separated
  • 75g caster sugar

Lemon Meringue Pie Method

  1. Bake blind the pastry for 10-15 minutes at 200*C remove paper and bake another 5 minutes.
  2. Put the lemon rind and juice, granulated sugar, and 300ml water into the saucepan.
  3. When sugar is dissolved mix the cornflour to smooth paste with 90ml (6tbsp) water. Bring to the boil and stir and cook for 1 minute.
  4. Cool slightly off the heat, the beat the egg yolks one at the time.
  5. Pour the warm lemon filling into pastry. Whisk the egg whites until stiff.
  1. Whisk 1/2 the caster sugar little at the time, the carefully fold in the remaining.
  2. Spoon the meringue into the filling, bake at 150*C for 25 minutes.



Hope you enjoyed this post! If you want something else on the blog just comment below or comment on my facebook page!
See you all soon!
PB

Comments

Post a Comment

Popular Posts