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LEMON MERINGUE PIE

Prep/Cooking Time: 60-90 Minutes

Printable Version

Ingredients  
  • 6 Eggs
  • 500g Sugar
  • 3 Lemons
  • 75g Butter
  • 500g Pastry dough
  Instructions  
  • Remove the pastry dough from the fridge 30 minutes before using
  • Separate the eggs and keep the whites and yolks in separate bowls
  • Add 300g Sugar to the egg yolks and whisk together
  • Place a pan on the gas half filled with water
  • Bring to the boil and then place the bowl with the eggs on top
  • Whisking continuously until the eggs are warmed through
  • Now slowly add the zest of 2 lemons and the juice from all 3 lemons
  • Once combined cook for 10-15 minutes, the mix should begin to thicken
  • Once thickened add the butter cut into 1cm dice
  • Stir until the butter is melted and combined with the yolk mix
  • Remove from the heat and leave to cool naturally
  • Take the pastry dough and roll out
  • Butter and flour the required cake tin
  • Line the cake tin with the rolled pastry
  • Add paper and fill with rice or dried beans
  • Blind cook for 20-30 minutes
  • Once the edges are golden remove from the oven and remove the rice/beans
  • If the base is still moist return to the oven and cook for a further 5 minutes
  • Once fully cooked remove from the oven and leave to cool naturally
  • Place the remaining sugar in a saucepan and add enough water to dissolve the sugar
  • Once dissolved place the pan over a medium heat and bring to the boil
  • Simmer the sugar till all water has evaporated and only the boiling sugar remains
  • Place the egg whites in a whisking bowl and begin to whisk at high speed
  • Once soft peak is reached turn the whisk to medium
  • Slowly add the boiled sugar by running it down the side of the mixing bowl
  • Once all the sugar is added turn the whisk back to high
  • Whisk at high speed until the beaten whites are cool
  • Remove the meringue from the bowl and place in a piping bag with a star tip

 

To assemble

 

  • Remove the pastry base from the cake tin
  • Transfer the curd mixture into the base
  • Spread evenly within the tart shell
  • Pipe the meringue on top of the curd so the highest point is in the centre
  • Finish the meringue by toasting with a blowtorch
  • Store in the fridge till needed
  • Finish as close to serving as possible
  • As after a couple hours the meringue will start to release water and will no longer be good