Perfect Lemon Meringue Pie

Instructions

MAKE THE PASTRY: In the bowl of a food processor with the blade attachment fitted, pulse flour, butter, sugar, and salt until it resembles bread crumbs. Add egg yolks and water, then process until the dough clumps together. Roll out on a floured surface, then transfer to a well-greased, deep 26cm / 10 in. tart tin. Press gently into place, trim the edges, prick the pastry all over with a fork and chill for 30 minutes.
250 g plain or all-purpose flour, 120 g unsalted butter, 2 Tbsp white sugar, ¼ tsp salt, 2 large egg yolks, 1 Tbsp cold water
BAKE THE PASTRY CASE: Heat the oven to 180°C / 350°F / Gas 4 and place a baking tray in the middle of the oven. When the tart has chilled, scrunch up a large piece of baking paper and use it to line the pastry. Top the baking paper with a large sheet of aluminium foil, pressing against the side and into all the crevices. Bake in the preheated oven for 20 minutes, then carefully remove the foil and baking paper and bake for another 20 minutes. If the base starts puffing up, use a fork to gently poke a few air holes into it. Set aside to cool.
MAKE THE FILLING: Whisk sugar, cornstarch, and salt in a saucepan. Add water, lemon juice, and zest, then cook over medium heat, whisking until thick. Temper the egg yolks by adding a little of the hot mixture and whisking well, then combine everything and cook for another 2 to 3 minutes. Stir in butter, then pour into the cooled pastry case. Set aside
250 g white sugar, 60 g corn starch, ¼ tsp sea salt, 300 ml cold water, 175 ml fresh lemon juice, 2 Tbsp lemon zest, 5 egg yolks, 60 g unsalted butter
MAKE THE MERINGUE: Heat sugar and water in a saucepan until it reaches 116°C (240°F). While it heats, beat egg whites until soft peaks form. Slowly pour the hot syrup into the egg whites while whisking continuously. Add cream of tartar and vanilla, then beat until glossy and stiff.
225 g white sugar, 80 ml water, 4 egg whites, ½ tsp cream of tartar or lemon juice, 1 tsp vanilla extract
ASSEMBLE AND TOAST: Spoon or pipe the meringue over the lemon filling, shaping it with peaks and swirls. Use a kitchen blowtorch (so much fun) to toast the meringue golden brown.
CHILL AND SERVE: Refrigerate for at least 3 hours before slicing. I think this is extra delicious with some fresh raspberries.

Notes

Fully baking the pastry: After lining the tart tin, chill for 30 minutes (best in the freezer), then bake it lined with baking paper, foil and weights for 20 minutes at 180°C (350°F). Remove the paper and weights, then bake for another 20 minutes until golden. Let it cool completely before adding the filling.
Best way to toast the meringue: A blowtorch gives the best golden colour. If using the oven, place under a broiler for 2 to 3 minutes, watching closely to avoid burning. Rotate if needed for even colour.
No sugar thermometer? Drop a little hot syrup into cold water. It should form a soft ball when pressed.
Easier meringue option: Beat egg whites with sugar to stiff peaks, then bake at 180°C (350°F) for 20 minutes.
Storage: Best eaten fresh but can be refrigerated for up to 2 days - it will still be good after that but may start to get a little weepy and soggy (we've all been there!)

Perfect Lemon Meringue Pie

Ingredients

for the pastry:

for the filling:

for the Italian meringue:

Instructions

Notes

Nutrition