Lemon Meringue Pie
Pastry:
175g Plain Flour
100g Cold Butter, cut into small pieces
1 tbsp Icing Sugar
1 egg yolk
PLj Lemon Filling:
20g Cornflour
200ml PLj Lemon
85g Butter (cut into small pieces)
3 Large Egg Yolks and 1 Large Whole Egg
For the Meringue
4 Egg Whites, room temperature
200g Caster Sugar
2 level tsp Cornflour
Step One
Line a Loose-Bottomed Fluted Flan Tin 23 x 2.5cm
Put the flour, butter, icing sugar egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor.
Using the pulse button so the mix is not overworked, process until the mix starts to bind.
Take out of the processor and place on a lightly floured surface, bring the pastry together until smooth, then roll out to fit the tin. Press the pastry into the flutes on the tin then trim and neaten the edges. The pastry is rich, so cracks might appear do not worry just press them back together. Prick the base with a fork line with foil shiny side down and chill for a minimum of 1 hour (or overnight).
Set the oven to 200C / Fan 180C / Gas Mark 6Step 2
Into a nonstick saucepan mix the cornflour, and sugar, add the PLJ and mix place on a low heat stirring constantly until all the sugar has dissolved and it starts to thicken. Remove from the heat using a whisk add the butter once melted added the beaten egg yolks whisking all the time. Return to the heat and keep stirring until the mixture has thickens, and plops from the spoon. Take off the heat and pour into your pastry case.
Step 3
Place the egg whites in a clean dry grease free bowl. Whisk on high until soft peaks are formed, then added half the sugar a tables spoonful at a time, whisking between each addition, add the cornflour then add the rest of the sugar using the same method as before the meringue is ready once it is smooth and thick. Spoon the meringue onto top of the lemon pie filling starting the edges. Once the edges are covered place the rest of the meringue in to middle. Smooth over to and make the top even, then using a fork lift the meringue to create peaks. Place in the oven and bake for 20mins until the meringue is crisps and slightly coloured. Remove from the oven and allow to stand, remove the pastry tin and place on the plate you are serving it from allow to cool for another hour.
