Admittedly, this is a Leith’s recipe, because quite frankly, it’s perfect! I wouldn’t change a thing about this lemon meringue pie – you can alter the lemon curd to your taste by adding more or less sugar so it’s just right for you! This has been one of my biggest hits yet with the children on my workshops! Give it a go and you won’t be disappointed!
Ingredients
Shortcrust Pastry
- 250g Plain Flour
- 2 Tsp Caster Sugar
- 140g Chilled Butter
- 2 Egg Yolks
- 2 Tbsp chilled water
Filling
- 4 Tbsp Cornflour
- 200g Caster Sugar
- 300ml Water
- 4 Egg Yolks
- 2 Large Lemons
Meringue
- 4 Egg Whites
- 200g Caster Sugar, plus extra to sprinkle
Directions
- Start by making the pastry; sift the flour into a large bowl. Cut the butter into small pieces and add to the flour. Use your hands to rub the butter and flour together until you get a breadcrumb like texture. Stir in the sugar with a cutlery knife.
- Mix the egg yolk and water together in a small bowl. Add 1 Tbsp of the egg mix to the crumb. Use a cutlery knife to quickly and evenly distribute the liquid in the crumb. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of egg mix. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout. Wrap in cling film and place in the fridge to cool down for 10 minutes.
- Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes until the pastry feels sandy and holds its shape.
- To make the filling: put the cornflour and sugar in a saucepan and stir in the water to create a smooth paste. Place over a medium heat and bring to the boil, stirring constantly; it will become thick and translucent. Take off the heat, cool slightly, then beat in the egg yolks.
- Finely grate the zest of the lemons, squeeze the juice and add three-quarters of each to the egg mixture. Taste and adjust with more lemon zest, juice or sugar.
- Pour the still-warm filling into the warm pastry case and place on a shelf in the middle of the oven for about 10 minutes until a skin has formed on the surface.
- To make the meringue topping: whisk the egg whites to stiff peaks in a large bowl, then add 4 tablespoons of the sugar, 1 tablespoon at a time, whisking after each addition to return the meringue to stiff peaks. Gradually whisk in the remaining sugar until the meringue becomes very stiff and shiny.
- Pile the meringue onto the lemon filling, working from the edge towards the centre and mounding the filling slightly in the middle. Sprinkle with a little sugar and bake for 10–15 minutes until lightly browned.
- Let the tart cool slightly, then carefully remove from the flan tin. Slide it onto a wire rack and allow to cool for the filling to set.
