Clear Lemon Meringue Pie

A novelty lemon meringue pie with a crystal-clear jelly filling instead of curd, finished with torched meringue.

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Recipe Info
Servings: 8
Prep: 1h
Cook: 30m
Total: 12h
Ingredients
  • 1 ready-made shortcrust pastry sheet, large enough to line a pie tin (or make your own, or use a ready-made pastry case)
  • 4 tbsp powdered gelatine
  • 3 tsp citric acid
  • 350g caster sugar (for the filling)
  • 1 litre water, plus 120ml water for the gelatine
  • few tbsp lemon curd (optional)
  • 4 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 180g caster sugar (for the meringue)
Instructions
  1. Grease and line a loose-bottomed pie tin with the shortcrust pastry, tucking it in and leaving a little extra around the edge in case of shrinkage. Prick the base lightly with a fork.
  2. Line with baking parchment, fill with baking beans, and chill in the fridge for 30 minutes.
  3. Preheat the oven to 200°C (180°C fan).
  4. Bake the pastry case until just starting to turn golden, then remove the beans and parchment and return to the oven to cook the base and colour the rest of the crust. Leave to cool fully, then chill.
  5. If using, spread a little lemon curd over the base of the cooled pastry case for extra lemon flavour — this also helps seal the base.
  6. Mix the gelatine powder with 3 tbsp of the caster sugar in a jug, then stir in the 120ml water and leave to set into a firm clump.
  7. Put the remaining caster sugar and half of the remaining water (500ml) into a saucepan and warm gently, stirring to dissolve the sugar, until it’s just below boiling.
  8. Add the gelatine clump to the warm syrup, without boiling, and stir until fully dissolved. Stir in the citric acid.
  9. Pour in the remaining 500ml cold water and stir. Leave for 20–25 minutes until the mixture clears again.
  10. Pour into a metal tray and chill in the freezer briefly until the jelly is no longer watery but slightly gummy and just pourable.
  11. Pour the jelly into the pastry case, level, and chill in the fridge, ideally overnight.
  12. The next day, whisk the egg whites with the cream of tartar, starting slowly and building up speed until they hold soft peaks.
  13. Add the 180g caster sugar a few tablespoons at a time, whisking until glossy and fully dissolved.
  14. Spread a thin layer of meringue over the set jelly, spike with a fork, then char with a chef’s blowtorch.
  15. Slice carefully and serve.
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