Ultimate Lemon Meringue Pie
Makes one 23 cm / 9 in pie
Rich shortcrust case filled with tangy lemon-orange curd, topped with a crisp, marshmallowy cornflour meringue.
| prepPut a baking sheet in the oven and heat to 200°C / 400°F (180°C fan / gas 6) | ||||||
| prepHave a 23 x 2.5 cm / 9 x 1 in loose-bottom fluted flan tin ready | ||||||
| 175 g plain flour | Pulse until mix starts to bind | Roll, line tin, prick, chill 30 min-1 hr | Bake blind 200°C / 400°F, 15 min; uncovered 5-8 min | Pour hot filling into case, top with meringue | Bake 180°C / 350°F, 18-20 min; cool 1 hr+ | |
| 100 g cold butter, cut in small pieces | ||||||
| 1 tbsp icing sugar | ||||||
| 1 egg yolk | ||||||
| 1 tbsp cold water | ||||||
| 2 level tbsp cornflour (for the filling) | Mix cornflour, sugar & zest | Stir in strained juices; thicken | Off heat, beat in butter | Stir in beaten eggs; thicken | ||
| 100 g golden caster sugar (for the filling) | ||||||
| 2 large lemons, zested | ||||||
| 125 ml fresh lemon juice (from 2-3 lemons) | ||||||
| 1 small orange, juiced, made up to 200 ml with water | ||||||
| 85 g butter, cut into pieces | ||||||
| 3 egg yolks | ||||||
| 1 whole egg | ||||||
| 4 egg whites, room temperature | Whisk whites to soft peaks | Whisk in sugar, cornflour, sugar | ||||
| 100 g golden caster sugar (for the meringue, first half) | ||||||
| 2 tsp cornflour (for the meringue) | ||||||
| 100 g golden caster sugar (for the meringue, second half) | ||||||
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