Lemon Meringue Pie

I have been seeing a lot of yellow this month, apart from the easter decoration, supermarket shelves are full daffodil and lemon! I havent made enough lemony dessert, I have always wanted to use my cool rectangular tart tin to make Lemon Meringue Pie :)

Lemon Meringue Pie

Ingredients

For the Tart
260g plain flour
2 tbsp icing sugar
150g unsalted butter, cut in cubes
1 egg

For the Lemon Custard Filling
3 level tbsp cornflour
125g golden caster sugar
finely grated zest 2 large lemon
200ml fresh lemon juice (from 5-6 lemons)
85g unsalted butter, room temperature
3 egg yolks and a 1 whole egg

For the Meringue
4 egg whites, room temperature
200g golden caster sugar
2 level tsp cornflour
finely grated zest 1 large lime for decorate (optional)

Utensils
36cm rectangular tart tin / 9 inches loose base round tart tin

Method

For the Tart
1. Put flour, icing sugar and butter in a large clean bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
2. Add 1 tbsp cold water gradually to the mixture until the dough comes together.
3. Wrap the dough in clingfilm and chill for 30 mins.
4. Lightly dust a work surface with flour. Gently roll out pastry to 3-4 mm thick.
5. Line the pastry into the tart case. Gently press the side and trim away the excess pastry.
6. Prick the base with a fork. Chill the pastry in the tin for 30-60 mins.
7. To blind bake the tart case: Preheat oven to 180°C. Line pastry case with foil paper and fill with baking beans (can substitute with any other dry beans). Bake for 15 mins until pastry sides are set.
8. Remove beans and foil paper and return tin to oven for 8 mins until base is cooked through.
9. Take the tin out from the oven and set aside.

For the Lemon Custard Filling
1. Mix cornflour, sugar and lemon zest in a saucepan, strain and stir in the lemon juice gradually.
2. Cook over a medium heat, stir in 120ml water, keep stiring until thickened and smooth.
3. Remove from heat when the mixture starts to bubble, beat in the butter until melted and well combiined.
4. Beat the 3 egg yolks + 1 whole egg together, stir into the pan and return to a medium heat.
5. Stir constantly until the mixture thickens and bubbles.
6. Remove from heat and set aside while you make the meringue.

For the Meringue
1. Put the egg whites in a greasefree large bowl, whisk to soft peaks. While whisking, add sugar and cornflour gradually until it peaks. Set aside.
2. Give the lemon custard a quick whisk on high speed to a hot smooth filling, pour it into the pastry case.
3. Fill the meringue into a piping bag and pipe around the edge of the filling. You can also spoon the meringue and spread it onto the tart.

4. Return to the tin into the oven for 20 mins until the meringue is crisp and slightly coloured.
5. Remove from oven and let the pie cool down in the tin for 30 mins, then remove from tin and let it cool down completely for 30-60 mins before slicing.
6. Grate some lime zest on top, serve and enjoy the same day :)