Pies Recipes

Lemon Meringue Pie | The BEST Recipe

This is a tried and tested recipe that makes the best lemon meringue pie. You have a short crumbly texture from the shortcrust pastry, a zingy refreshing lemon filling and a light fluffy meringue topping. YUMMY. This video shows you exactly how to make the perfect Lemon Meringue Pie.

If you are pushed for time you could always buy pre made shortcrust pastry, if not then this pastry is really easy to make and can be made a day in advance.

Let me know how you get on and leave a comment I would love to hear from you.

For more inspiration follow me on Instagram @MissElz_JustCook.

200g plain flour
90g hard margarine
1 tbsp caster sugar

3tbsp corn flour
75g caster sugar
grated rind and juice of 2 lemons
175 ml water
3 egg yolks
25g butter

3 egg whites
150g caster sugar

1. Preheat the oven to 200oC or gas mark 6.

2. Rub 90g butter into flour until the mixture resembles breadcrumbs

3. Stir in the sugar.

4. Add enough cold water to make soft but firm dough.

5. Carefully line a 9” fluted flan dish, prick the base to prevent the pastry rising.

6. Put baking parchment over the pastry and fill with baking beans.

7. Place dish on a baking tray and bake for about 15 minutes.

8. Remove baking beans and bake for a further 5 minutes. Remove from oven and place on a cooling rack.

To make the lemon filling

1. Zest your lemons and then juice.

2. Mix sugar and corn flour together in a saucepan, gradually blend in lemon zest, juice and 175ml water.

3. Heat gently and stir with a wooden spoon until the mixture boils and thickens.

4. Cool slightly and stir in butter and egg yolks. BE CAREFUL- If the mixture is to hot then your eggs will curdle and it will go like scrambled eggs!

5. Pour lemon mixture into pastry case.

To make the meringue

1. In a clean bowl, whisk the egg whites with an electric mixer until very thick. Look at the picture below. DO NOT LET ANY EGG YOLD GET IN THIS MIXTURE.

2. Slowly add the sugar and continue to whisk.

3. Cover the lemon mixture with the meringue, taking care to seal it to the pastry edge.

4. Place the lemon meringue pie back into the oven for about 5 minutes until golden brown on the edges of the meringue.


Original of the video here

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Video Transcription

hi everyone in this video I’m gonna showyou how to make a lemon meringue piethis has been requested by that geezerso this goes out to you I hope you enjoyit I go through all the steps and showyou how to make this delicious dessertso make sure you carry on watching thisvideo first thing you want to do is makeyour pastry you want to rub the butterinto the flour using your fingertipsuntil it resembles breadcrumbs once yourmixture resembles breadcrumbs add alittle bit of cold water and add enoughwater to find this together so when itstarts looking like that and then get myhands ynx then I can better judge howmuch extra water I will need so I’mgoing to squeeze this together and youwant to do this until it forms a doughball once it’s formed a dough ball placein some cling film wrap it up and placeit in the fridge for 20 minutes whilstyou wait for your dough to chill youwant to get a 9-inch fluted tin I’musing a loose bottom one because it’seasy to get your pie out once it’s doneget some string and measure it from oneedge to the next making sure that you goup the sides as well and this will helpyou measure out how much you need toroll out your pastry too so it’s perfectand it’s a little trick that you coulduse get your dough and put a little bitof flour on the rolling pin and you wantto roll it out to the width of yourpiece of string so I’ll put that therefor a little guide every now and again Igive it a turn at 90 degrees to makesure it’s not sticking on the bottom ifit is just put a little bit more flouron the bottom and if it’s starting tocrack at the sides just mold it togetherwith your hands and then continue toroll when it gets to about this stageit’s a little bit more difficult to turnso just keep lifting it up to make sureit’s not sticking on the bottom onceyou’ve measured it out so if you see itmatches all of the string which isperfect so you know that it’s going tofit your tin the easiest way to placethis pastry into your tin which can bequite difficult if you just pick it upbecause it can rip is to get yourrolling pin and then get the pastry androll it along with your rolling pin andyou want to earn roll your pastry intothe turnlike so trim off a little bit of theexcess all that into doable then withthe excess go around the side of the tinand you want to press down firmly tomake sure that there’s no air paste youcan shrink in the oven so what I want todo is just make sure that it reaches tothe side of the tin and then trim thisexcess bit off once you’ve done that getsome greasy paper and then you want topress this down into the pastry makesure that you do cover the pastry youknow one way the pastry down you can getbacon beans however I’m just going touse some rice for Pete over to 200degrees or gas mark 6 and I’m going toblind bake thisso what blind baking means is thatyou’re just gonna cook the pastry beforeyou add the filling in it is such athing event you from getting a soggybottom which is what you don’t want onyour pastry cook this in the oven for 15minutes then I’m gonna remove this I’mgonna reuse these because they can bereused obviously not to cook the ricebut they can be reused for blind bakingagain and look back we have them 5minutes just to crisp up the bottompastries out of the oven and I’m lettingit cool slightly and you want to zesttwo lemons so you use the smaller sideof your grater and you want to zest itas soon as it gets the right bit turn itround and you want to get all offers sseparate three eggs serve the egg whitesfor your meringue topping if you’ve gotany yolk whatsoever or shallow anythingin the mixture you will have to startagain otherwise they won’t whisk up nextthing you want to do is mix together 7 5grams of caster sugar and 3 tips needs acorn flour in your saucepan in all ofyour lemon zest and a hundred 75milliliters of cold waternow it’s lovely a thick you want toremove it off the heat you wanna let itcool slightly then add in 25 grams ofbutter give this a good stir then add inyour egg yolks and this is what willgive the beautiful color if you addthese in too early then they will curdleand your lemon filling would be ascrambled egg lemony mess once fullycombined add your lemon filling to thepastry case smooth over your fillings soit makes a nice even layer leap to oneside and now it’s time to make themeringuewhisk up your egg whites until they formstiff peaks how’d you know they’re stiffpeaks well you could just tell becauseit’s not bounce around or you could dothat and nothing should come out of thebowl they should stay firm next you wantto sweeten these egg whites to make alovely meringue you want to add 150grams of caster sugar but notstraightaway you want to add it in bitsas you continually whisk once you’vemade your meringue you want to blob itall around the pie start from theoutside in there you can pipe this ifyou want to however I just like theauthentic look and smooth this out veryvery carefully because obvious you cansee the filling there you don’t want tostart mixing the meringue with thefilling using your tablespoon you wantto make little wisps as it were oncedone place it back in the oven for fiveminutes to crisp up the topping the piehas come out there burn and I’ve let itcool completely as you can see the lemonfilling has hold its shape which isperfect and you’ve got that light fluffymeringue which I’m really excited to eatso let’s try some you have got thatshort crumbly texture from the pastryyou’ve got that citrusy thingy lemonfilling and then that light and fluffymeringue on top is perfect love a goodlemon meringue pie let me know how youget on if you haven’t already make sureyou subscribe and hit the notificationsbow so you know on my next videos beingposted I will see you in my next video

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