Lemon Meringue Pie

So here it is, the most anticipated recipe of the weekend. As I explained in my post about the brownies, I was handed a bag of lemons the other day. Now while most people's response to that would be - TEQUILA! I knew it could only mean one thing. I had to make pie. To say I was fearing this would be an understatement. First, take into account that everyone likes their pie with different degrees of tartness, add to that the various ways people prefer their meringue and finally put on top the fact I've never made anything like it... Recipe for disaster! My friends are lucky I love them!

Not too bad even if I do say so myself!

Lemon Meringue Pie
Serves: 12 (maybe more maybe less) I used a 23cm pie dish  so it really comes down to how big your slices are
Prep Time: 1 hour (plus extra for cooling) Cook Time: 40mins

For the Base:
2 1/4 cups plain flour
3tbs icing sugar
190g chilled butter (chopped)
3 3/4tbs chilled water

1. Place icing sugar and flour in a bowl, rub the butter into the flour mix until it looks like fine breadcrumbs.
2. Add the water and use a spatula to stir until a dough forms. Use your hands to bring the dough together. Turn onto a worktop and roll out to 5mm thickness. Line your pie dish and trim the excess. Place dish into the fridge to cool for 30mins
3.Preheat oven to 180C. Cover the pastry with baking paper and weights (I used beans because they're all I had). Bake for 15mins, remove weights and paper cook for a further 15-20mins, or until crisp and golden. Allow to cool. (I made this the day before just to give me a bit more time).

First time using my new pie dish and I must say I am impressed

For the Filling:
75g cornflour
3/4cup water
1 1/2 cups lemon juice
Zest of 1 lemon
1 1/2cups caster sugar
90g butter
6 egg yolks

1. Combine the cornflour, water, lemon juice, zest and sugar in a saucepan. Use a whisk to stir over medium heat for 4mins or until boiling. Continue cooking and stir constantly for another minute. Remove from heat, whisk in butter and egg yolks. Pour mix into a bowl, cover and put in the fridge for 3hrs or until completely cool.

Zesty lemony goodness

For the Meringue:
6 egg whites
1 1/2cups caster sugar

1. Preheat oven to 190C. Use an electric beater to beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar one tbsp at a time until the mix is thick and glossy.

Making the pie:
Spread the filling over the base of the pastry case. Spoon the meringue mix over the top, making sure it goes out to the edges. Use the back of a spoon to form peaks. 

Pie - pre oven
just so I had proof it looked good at one point in case the meringue collapsed

Bake in the oven for 5 mins or until the meringue peaks are light golden. 
Set aside to cool.


For all the fear I had of this dish, it wasn't too bad to make, but it was time consuming and a little stressful - I sat on the floor of my kitchen watching the meringue cook just to be sure it didn't burn. Also evidenced by my lack of photos during the process, always a sign that I am preoccupied.
It hasn't had a taste test yet either but my friends will be here soon so time will tell. I guess if they don't like it they can always make their own and show me how it's done...