27 August 2014
The delicious lemon meringue pie at Jamie’s Italian inspired me to recreate the dessert at home on my day off. You almost need a half-day to manage this recipe, but shorten the time considerably by just using frozen shortcrust pastry (which I later realised I had in my freezer all along omg).
Lemon Meringue Pie
|| 6 - 10 servings ||
➤ Shortcrust pastry
70g self raising flour
130g plain flour
30g caster sugar
2 cups of uncooked rice (if you don’t own pie weights)
➤ Lemon curd filling
180mL lemon juice
3 egg yolks
170g caster sugar
3 egg whites
➤ Shortcrust pastry
Whizz self raising flour, plain flour, caster sugar, and butter in a food processor until the mixture looks like breadcrumbs. This should take about 20 seconds on medium speed.
Mixture looks like breadcrumbs
Add an egg to the mixture in the food processor and whizz until the mixture clumps. This should take about 15-30 seconds on medium speed. Collect the dough, roll it into a ball, cling wrap the ball, and place it in the fridge for 1 hour.
Mixture forms a lump of dough
➤ Lemon curd filling
Whisk cornflour, sugar, lemon juice, and water in a saucepan until the liquid is smooth.
Heat the mixture in the saucepan on a medium-high stove and stir until it is boiling. This should take 2 or 3 minutes (depending on your stove).
Mixture starts as a liquid and reaches boiling point
Move the saucepan to a low-heat stove and stir until the mixture becomes thick and smooth. This transition will take about 1 minute (depending on your stove).
Mixture turns thick and gluggy over a low heat
Take the saucepan off the heat and add butter and egg yolks. Whisk the mixture vigorously until the ingredients are well-combined. Pour the mixture into a container, cover with cling wrap, and fridge the mixture until it is cold.
➤ Shortcrust pastry (again)
Preheat the oven to 160°C fan forced (180°C for conventional oven).
Lightly dust a clean bench with plain flour and unwrap the ball of dough. Roll out the dough until it is larger than your pie plate (because it needs to cover the sides and top lip as well as the base). If you mess it up, refridgerate the dough until cold again, then give it a second shot.
DO NOT place the dough between 2 sheets of baking paper… it sticks :(
Gently press the circle of dough into a 23cm (9”) pie plate and trim the over-hanging bits. Press the edges of the dough with a fork to stick the dough to the pie plate.
Press down with a fork after you fit the dough to the plate
Cover the pie plate with baking paper and fill the base with uncooked rice (or fancy pie weights which are made for exactly this purpose). Bake for 10 minutes.
Uncooked rice works if you don’t own pie weights
Remove the rice and baking paper. Bake until the pastry goes golden. This should take about 10-15 minutes.
Remove the pie plate from the oven and allow to cool completely.
This is what happens when you forget to pinch the edges with a fork!
Beat egg whites in a large bowl using an electric mixture on high speed until soft peaks form. This should take about 3 minutes. Do not overbeat the eggs.
Soft peaks are when a peak forms and drops. I forgot to take process photos but check out this video if you’re unsure.
Gradually add caster sugar to the egg mixture, a couple of tablespoons at a time and beating after each addition. Continue beating the mixture until the sugar dissolves and the mixture is thick and glossy. This should take about 5 minutes.
You can test the mixture by rubbing a little of the mixture between your thumb and finger to feel for undissolved sugar crystals.
➤ Bringing the pie together
Preheat the oven to 190°C fan forced (200°C for conventional oven).
Spoon the lemon curd filling into the pastry and spread it out evenly.
The bottom layer is smooth and tangy lemon curd
Gently spoon the meringue to cover the lemon curd filling.
Press the back of a spoon onto the meringue and lift up to form peaks.
Don’t the meringue peaks look fancy!
Bake the pie until the meringue is lightly coloured. This should take about 7-10 minutes.
Allow the pie to cool and then refridgerate until cold. Fight the temptation to eat it before the pie sets properly!
Impress your friends with your amazing baking skills, wow!