Lemon Meringue Pie
A sharp, zesty lemon curd tart topped with a billowing, crisp-shelled meringue, set on a biscuit-crumbed shortcrust base.
Source
Recipe Info
Servings: 8
Prep: 40m (plus chilling)
Cook: 45m
Total: 2h
Ingredients
- 225g plain flour
- 2 tbsp caster sugar
- 1/2 tsp salt
- 120g cold butter, grated
- 1 egg yolk
- 2 tbsp cold water
- 3 digestive biscuits, crushed
- zest of 3 lemons, juice of 6 (about 200ml)
- 50ml water
- 25g cornflour
- 175g caster sugar
- 3 egg yolks
- 25g butter
- 4 egg whites
- 225g caster sugar
- 2 tsp cornflour
Instructions
- For the pastry, mix the flour, sugar and salt, then rub in the butter to coarse crumbs. Add the egg yolk and just enough water to bring it together into a ball. Flatten, wrap and chill for 30 minutes. Grease a 20-22cm loose-based tart tin.
- Scatter half the crushed digestives on the work surface and roll the pastry out over them to about 5mm thick. Scatter the rest of the biscuits on top and use to line the tart tin. Chill for another 30 minutes.
- Heat the oven to 170°C. Line the tin with baking paper and beans and bake for 20 minutes, then remove the beans and paper and bake for another 5-7 minutes until dry and pale golden. Leave to cool.
- For the filling, put the lemon juice and zest in a pan with the water and whisk in the cornflour until smooth, then stir in the sugar and yolks. Heat gently, stirring, until warm, then add the butter and bring to the boil, still stirring, until as thick as custard. Spoon into the tart case and leave to cool completely.
- Heat the oven back to 170°C. For the meringue, whisk the egg whites to soft peaks, then add the sugar a spoonful at a time and whisk until stiff and shiny. Whisk in the cornflour.
- Spoon the meringue on top of the cooled filling and shape as you like. Bake for 15 minutes until golden. Allow to cool before serving.