The best lemon meringue pie recipe
Pies are the best thing to eat at any time of the day. You will enjoy to bake it as much as you will love to eat it.
Ingredients
6 ½ ounces plain flour
3 ½ ounces cold butter
1 tablespoon icing sugar
1 egg yolk
For the filling
2 tablespoons corn flour
3 ½ ounces golden caster sugar
2 large lemons (finely grated zest)
4-ounce fresh lemon juice
1 small orange (juice)
3 ounces butter
3 egg yolks and 1 whole egg
For the meringue
4 white eggs, room temperature
7 ounces’ golden caster sugar
2 teaspoon corn flour
Directions
In a bowl, add flour, butter, icing sugar, egg yolk and 1 tablespoon of cold water.
Churn this in a food processor. Bind it together. Pour this mixture on a surface, and fold gently until smooth. Take a fluted flan tin, line it with foil. Press the pastry into the flutes. Put it into the fridge to cool overnight.
Pre-heat the over at 350F. Bake the pastry case blind’ (filled with dry beans) for about 15 minutes. Remove the foil and bake it for eight more minutes. Ensure the pastry is pale golden.
Add corn flour, sugar, and lemon zest in a saucepan. Strain the lemon juice and stir gently. Add the orange juice into the pan. Let it heat over a medium flame, but keep stirring. The mixture needs to be thick and smooth. Let the mixture boil, and then remove it from the heat. Add in the butter, so it melts. Beat in the egg yolks and whole egg together. Heat this on a medium flame. Stir it well and make the mixture thick. Once thick, set it aside, let there be no lumps. Save the white of the eggs aside for the meringue.
Whisk the white of the eggs, and add half the sugar in intervals while you whisk. Keep beating the mixture as you add the sugar. Pour in the corn flour, and the rest of the sugar. Make the mixture thick and smooth.
Reheat the filling, and spread it into the pastry case.
Just as you spread the filling, pour in small quantities of the meringue around the edges.
Add the rest of the meringue to the center, and make sure it touches the hot surface of the filling that will allow it to cook. If you begin with adding the meringue in the center, the entire thing may sink.
Bake it in the oven for about 20 minutes, until you notice the meringue is slightly colored.
Allow the pie to set in the tin for half an hour. Once removed, let it cool for two hours before you serve.
Pre-heat the over at 350F. Bake the pastry case blind’ (filled with dry beans) for about 15 minutes. Remove the foil and bake it for eight more minutes. Ensure the pastry is pale golden.
Add corn flour, sugar, and lemon zest in a saucepan. Strain the lemon juice and stir gently. Add the orange juice into the pan. Let it heat over a medium flame, but keep stirring. The mixture needs to be thick and smooth. Let the mixture boil, and then remove it from the heat. Add in the butter, so it melts. Beat in the egg yolks and whole egg together. Heat this on a medium flame. Stir it well and make the mixture thick. Once thick, set it aside, let there be no lumps. Save the white of the eggs aside for the meringue.
Whisk the white of the eggs, and add half the sugar in intervals while you whisk. Keep beating the mixture as you add the sugar. Pour in the corn flour, and the rest of the sugar. Make the mixture thick and smooth.
Reheat the filling, and spread it into the pastry case.
Just as you spread the filling, pour in small quantities of the meringue around the edges.
Add the rest of the meringue to the center, and make sure it touches the hot surface of the filling that will allow it to cook. If you begin with adding the meringue in the center, the entire thing may sink.
Bake it in the oven for about 20 minutes, until you notice the meringue is slightly colored.
Allow the pie to set in the tin for half an hour. Once removed, let it cool for two hours before you serve.
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