Home > Comfort Food Recipes > Chill Out Desserts > Lemon Meringue Pie
Lemon Meringue Pie
Ingredients
3 large (US extra large) eggs, separated
150g/5oz/⅔ cup caster (superfine) sugar
Grated rind and juice of 1 lemon
25g/1oz/½ cup fresh breadcrumbs
250ml/8fl oz/1 cup milk
For the pastry
115g/4oz/1 cup plain (all-purpose) flour
Pinch of salt
50g/2oz/¼ cup butter, diced
50g/2oz/¼ cup lard (shortening) or white vegetable fat, diced
15ml/1 tbsp caster (superfine) sugar
15ml/1 tbsp chilled water
Details
Serves: 6
Method
1. To make the pastry, sift the flour and salt into a mixing bowl. Rub or cut in the fats until the mixture resembles fine breadcrumbs. Stir in the caster sugar and enough chilled water to make a soft dough. Roll it out on a lightly floured surface and use to line a 21cm/8½in pie plate. Chill until required.
2. Meanwhile, place the egg yolks and 30mI/2 tbsp of the caster sugar in a bowl. Add the lemon rind and juice, the breadcrumbs and milk, mix lightly and leave to soak for 1 hour.
3. Preheat the oven to 200°C/400°F/Gas 6. Beat the filling until smooth and pour into the chilled pastry case. Bake for 20 minutes, or until the filling has just set. Remove the pie from the oven and cool on a wire rack for 30 minutes or until a slight skin has formed on the surface. Lower the oven temperature to 180°C/350°F/Gas 4.
4. Whisk the egg whites until stiff peaks form. Gradually whisk in the remaining caster sugar to form a glossy meringue. Spoon on top of the lemon filling and spread right to the edge of the pastry, using the back of a spoon. Swirl the meringue slightly.
5. Bake the pie for 20-25 minutes, or until the meringue is crisp and golden brown. Allow to cool on a wire rack for 10 minutes before serving.
Energy 378Kcal/1586kj; Protein 7.6g; Carbohydrate 46.3g, of which sugars 28.5g; Fat 19.5g, of which saturates 9.1g; Cholesterol 142mg; Calcium 114mg; Fibre 0.7g; Sodium 144mg
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