Lemon meringue pie

Lemon meringue pie takes about 3 hours from beginning to end. This recipe serves 8 and costs $1.88 per serving. One portion of this dish contains about 10g of protein, 27g of fat, and a total of 583 calories. It is brought to you by BBC Good Food. 43 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. If you have vanilla pod, sugar, eggs, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so awesome. If you like this recipe, take a look at these similar recipes: Lemon Meringue Pie, Family Stories and Meringue Tutorial, Lemon Meringue Pie – you can make lucious lemon pie at home, and Meyer Lemon Meringue Pie with Ginger Lemon Cookie Crust.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 100 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First make the pastry. Either by handor using a food mixer with a beaterattachment, cream the butter, icingsugar, egg yolks, vanilla and lemon zesttogether. Add the milk and combine well.Tip in the flour and a pinch of salt, thenrub or beat to form a dough. Shape intoa thick disc and chill for at least 30 minsor overnight.Meanwhile, make the lemon filling.Beat the eggs and sugar together thenadd the zest and juice and stir in thedouble cream. Cover and put to one side.Heat oven to 180C/160C fan/gas 4. Rollpastry out to a little thicker than a £1 coinand line a 23cm tart tin. Leave the excesspastry around the edges as this can becut off when the tart has been cooked.Line the tart case with greaseproofpaper, fill with baking beans and bake for20 mins. Remove the baking beans andreduce the heat to 160C/140C fan/gas 3and cook for another 20 mins. Removefrom the oven and allow to cool. Trim offthe excess pastry from the edge of thetart using a serrated knife.Pour the lemon mix into the tart case.This may be easier with the tart casesitting in an open oven as so not to haveto move it when full of mixture. Turn theoven to 140C/120C fan/gas 1 and cookfor 30-35 mins until set with a slightwobble in the centre. Remove and coolto room temperature.For the meringue, put the sugar,65ml of water and the glucose in a heavybottomed pan on a medium heat andstir to dissolve the sugar. Once it isdissolved, bring to the boil and use asugar thermometer to keep an eye onthe temperature.Using a pastry brush dipped into coldwater, brush down the inside of the panjust above the level of the sugar syrup,this will stop the sugar crystallising. Placethe egg whites into a food mixer with awhisk attachment and when the syruptemp reaches 110C, turn on the mixerand whisk the whitesWhen the temperature reaches 118C(soft ball – this will be marked on thesugar thermometer), steadily pour thesugar syrup in a thin stream into the nowstiff egg whites and continue whiskingfor 20 mins until completely cold.Transfer into a piping bag with amedium-size star nozzle. As it is cooked,this meringue can be made in advance.You can even make it the day before.You can pipe the meringue onto thetart as a whole or in individual portions,then glaze with a blowtorch. It can beeasier and neater to cut the slicesbefore piping with meringue. Theycan still be served in tart formation ona serving dish, with an ice-cold glassof limoncello, if you like.

 

Step by step:

1. First make the pastry. Either by handor using a food mixer with a beaterattachment, cream the butter, icingsugar, egg yolks, vanilla and lemon zesttogether.

2. Add the milk and combine well.Tip in the flour and a pinch of salt, thenrub or beat to form a dough. Shape intoa thick disc and chill for at least 30 minsor overnight.Meanwhile, make the lemon filling.Beat the eggs and sugar together thenadd the zest and juice and stir in thedouble cream. Cover and put to one side.

3. Heat oven to 180C/160C fan/gas

4. Rollpastry out to a little thicker than a £1 coinand line a 23cm tart tin. Leave the excesspastry around the edges as this can becut off when the tart has been cooked.Line the tart case with greaseproofpaper, fill with baking beans and bake for20 mins.

5. Remove the baking beans andreduce the heat to 160C/140C fan/gas 3and cook for another 20 mins.

6. Removefrom the oven and allow to cool. Trim offthe excess pastry from the edge of thetart using a serrated knife.

7. Pour the lemon mix into the tart case.This may be easier with the tart casesitting in an open oven as so not to haveto move it when full of mixture. Turn theoven to 140C/120C fan/gas 1 and cookfor 30-35 mins until set with a slightwobble in the centre.

8. Remove and coolto room temperature.For the meringue, put the sugar,65ml of water and the glucose in a heavybottomed pan on a medium heat andstir to dissolve the sugar. Once it isdissolved, bring to the boil and use asugar thermometer to keep an eye onthe temperature.Using a pastry brush dipped into coldwater, brush down the inside of the panjust above the level of the sugar syrup,this will stop the sugar crystallising.

9. Placethe egg whites into a food mixer with awhisk attachment and when the syruptemp reaches 110C, turn on the mixerand whisk the whites

10. When the temperature reaches 118C(soft ball – this will be marked on thesugar thermometer), steadily pour thesugar syrup in a thin stream into the nowstiff egg whites and continue whiskingfor 20 mins until completely cold.

11. Transfer into a piping bag with amedium-size star nozzle. As it is cooked,this meringue can be made in advance.You can even make it the day before.You can pipe the meringue onto thetart as a whole or in individual portions,then glaze with a blowtorch. It can beeasier and neater to cut the slicesbefore piping with meringue. Theycan still be served in tart formation ona serving dish, with an ice-cold glassof limoncello, if you like.

Nutrition Information:

 

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