Crisp buttery pastry, creamy lemon curd, sweet fluffy meringue - when it comes to pie, the lemon meringue is top of the list.
80g butter, softened
1/4 cup caster sugar
1 egg
1 1/2 cups self-raising flour
Pinch of salt
1 cup caster sugar
1/3 cup plain flour
Pinch of salt
3 egg yolks
2 tablespoons lemon juice
2 teaspoons finely grated lemon rind
40g butter, chopped
4 egg whites
1 cup caster sugar
Step 1
Make the lemon filling: Mix the sugar, flour and salt in a saucepan. Whisk the egg yolks with 1 cup of water. Gradually stir in the flour mixture. Place the saucepan over medium-high heat. Cook, stirring constantly for 10 minutes or until the mixture thickens and covers the back of a spoon. Remove from fire. Pass through a fine sieve on a heat resistant bowl. Add lemon juice, bark and butter. Stir until the butter is melted. Cover the surface with plastic wrap. Cool for 15 minutes. Refrigerate for 2 hours or until all is done.
2nd step
Meanwhile, using an electric mixer, beat butter and sugar until light and fluffy. Add the egg. Beat until well combined. Sift the flour and salt over the mixture. With your fingers, rub the mixture until you combine it. Shaping into a disc. Cover with plastic wrap. Refrigerate for 1 hour.
Step 3
Preheat the oven to 200C / 180C. Grease a 22 cm (base) free base fluted tart mold 3 cm deep.
Step 4
Spread the dough between 2 sheets of parchment paper until they are large enough to align the base and side of the tin. Push the dough into the tin. Cutting edge. Line the dough with parchment paper and fill in pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for 10 minutes or until the dough is cooked and browned. Cool completely.
Step 5
Meringue: Using an electric mixer, beat egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until the sugar is dissolved after each addition.
Step 6
Spoon filling in the case of pastry. Garn
Created with Steepshot
View in the web app
