Dessert

Lemon Meringue Pie

Lemon Meringue Pie | The Mother Cooker

Lemon desserts are my all time favourite. If there is a lemon tart, lemon meringue or lemon pudding, I’m in. I don’t even bother to look at anything else. Give me citrus over chocolate any day! I’ll never forget the lemon meringue I had at a Jamie Oliver restaurant, absolutely out of this world. I went back just for dessert a few months later and they had changed the recipe, heartbroken. So being able to make my own version is something I have always wanted to achieve. turns out it’s pretty simple if you buy a pre-made pastry case. I really don’t have the time for pastry, not when you can buy it so readily.

So all you need to do here is make the curd (easy) and whip up some meringue (easy). Curd is something I have always loved and have never made. Now I know how simple it is, I’ll be making it a lot more frequently. Curd filled doughnuts sound delicious to me. If only blood oranges were still in season, something for next year!

Lemon Meringue Pie

Serves: 4-6
Prep time: 35 mins
Chill time: 1 hour
Cook time: 5-10 mins
Total time: 1 hour, 45 mins

Ingredients
  • 1 pre-made sweet pastry case (around 9 inches)
  • 6 egg yolks
  • 80ml fresh lemon juice (1/3 cup)
  • 90g butter (1/2 cup)
  • Zest of 2 lemons
  • 6 egg whites
  • 90g, plus 100g granulated white sugar (1/2 cup)
  • 80ml water (1/3 cup)
  • Kitchen torch, cling film

There will be extra meringue, this can be stored in the freezer for later use.

Directions
  1. For curd, add 90g sugar, 80ml lemon juice and 6 egg yolk to a non aluminum pan. Stir together then pop onto a low heat. You don’t want the mixture to boil, just a gentle heat to allow the sauce to thicken. Once the curd has thickened enough to coat the back of a wooden spoon, stir in the 90g butter until melted and combined.
  2. Pour directly into pre-made pastry case, sprinkle on the zest of 1 lemon. Cover with plastic wrap so a skin doesn’t form and leave to chill in the fridge for at least an hour until set.
  3. For the meringue, add egg whites to a stand mixer fitted with a whisk attachment. Whisk on high until semi stiff peaks form.
  4. Whilst meringue is mixing, add 100g sugar and 80ml water to a pan. Boil until sugar dissolves and a syrup has formed (around 5 mins). To check if syryp is done, coat a wooden spoon and rub your finger through it. It will feel a little thicker.
  5. Immediately pour the hot syrup in a gentle stream into your still whisking egg whites. Keep mixing until stiff, cool and glossy.
  6. Pile meringue on top of your chilled curd and use a kitchen torch – if you have one, to toast the edges. Sprinkle with lemon zest.

Lemon Meringue Pie | The Mother Cooker