LEMON MERINGUE PIE

Prep/Cooking Time: 60-90 Minutes

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