When I think about classic desserts, I think about delicate pastries, mouth-watering fillings and toppings that look far too good to eat! That’s why, in this post, I show you how to make Classic Lemon Meringue Pie From Scratch!
Check out the recipe video below!
Ingredients
For The Pastry
200g x Plain Flour
75g x Icing Sugar
90g x Unsalted Butter
1 Egg
For the Lemon Curd Filling
3 tbsp x Cornflour (Cornstarch)
50g x Caster Sugar
4 x Lemons (Zest and Juice)
50g x Unsalted Butter
4 x Egg Yolks
275ml x Cold Water
For The Meringue Topping
220g x Caster Sugar
4 x Egg White
Method
1. For the pastry, add all ingredients apart from the egg into a bowl and rub them between your fingertips until they resemble fine breadcrumbs.
2. Next, beat the egg and gradually add it to the pastry mix until it binds together to form a pastry. You will not need all of the egg for this. Wrap the pastry in greaseproof paper and rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C – 356°F
4. Now, roll out the pastry between two sheets of greaseproof paper until 3mm thick. Rolling between the paper helps to roll it out nice and thin without it breaking. Place the pastry over the tart tin and firmly press into the edges.
5. Next doc the pastry by using a fork and pricking it all over the bottom. Line the pastry with greaseproof paper and fill with baking beans. Blind bake for 35 minutes.
6. To make the filling, add the sugar, cornflour and 1 quarter of the water into a bowl and mix together.
7. Next, zest the lemons into a pan and add the remaining water. Place over medium heat.
8. Juice the lemons and add to the pan followed by the cornflour mixture.
9. Whisk continuously until the mixture thickens and then add in the egg yolks followed by the unsalted butter. Keep whisking until fully incorporated.
10. Add the filling into the baked pastry case and allow it to cool.
11. For the meringue, whisk the egg whites in a clean bowl until they reach stiff peaks. Then, gradually add in the sugar, one spoon at a time until you have a thick, glossy meringue mixture.
12. Place the meringue on top of the cool lemon tart and spread it out. Use a spatular to create nice high peaks that will crisp up in the oven. Bake for a further 25 minutes or until golden.
Enjoy!