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Who can withstand a lemon meringue pie?


This can be a roughly problems that is a lot much less of a faff than I imagine it is, and I am questioning why I are not making but yet another most often.  This time I needed one that can merely serve 4 folks for pudding with a bit of left over.  (Without resorting to a Green’s packet mix!)  We’ve got been having visitors who’ve been rumoured to be fussy eaters and I had sought reassurance that this pudding would move down successfully.  Thankfully, as it grew to become out, my informant used to be suitable – the principle route used to be now not so successfully obtained on the other hand the lemon meringue used to be a good fortune.  Phew!  Finishing on a low degree isn’t a contented finish consequence to any ceremonial dinner!



There are zillions of recipes for lemon meringue pie available on the market.  I will have to have a couple of dozen among my massive collection of cookery books.  This time I decided on one from Mary Berry’s guide “Elementary”, essentially on account of it looked like it’ll be the right size.  Up to now I have used one different recipe of hers at the BBC Foods internet website which is additional voluminous and feeds a lot more other people.



This one used to be merely the process and in reality easy to make (it should rather well be more practical nevertheless in case you were to use retailer bought ready made pastry).  It grew to become out to be very lemony, with a shocking meringue topping – crisp at the pores and skin and marshmallowy within, and merely the right size for 6 other people – 4 folks at the day with two portions left over for day after today.




For the pastry

175g undeniable flour

75g cold butter, cubed

2 tblsp icing sugar

1 egg, crushed


For the filling

2 lemons, juice and finely grated zest

40g cornflour

300ml water

75g caster sugar

4 egg yolks, crushed


For the meringue topping

4 egg whites

125g caster sugar




Make the pastry throughout the conventional method (I made mine in a foods processor), roll out and line a 23cm free bottomed flan tin.  Relax throughout the refrigerator for 30 minutes.


Preheat the oven to 200°C / 180° fan / gas mk 6.  Line the pastry case with baking paper and baking beans and blind bake for quarter-hour.  Remove the paper and beans and bake for yet another 5 mins.

Reduce the oven temp to 150°C / 130° fan / gas mk 2.


Make the filling by way of blending the lemon juice and zest in a small saucepan with the cornflour and 300ml water.  Whisk until simple and heat gently over medium heat until thickened.  Upload the sugar and egg yolks and whisk all over again until successfully combined.  Pour into the tart case and level the perfect.


To make the meringue, whisk the egg whites in a large bowl until fluffy.  Upload the sugar a teaspoon at a time and continue whisking until the combo is stiff and glossy.


Spoon the meringue on top of the lemon aggregate, starting at the open air edge and working your method in so that it seals to the pastry shell.  Pile it all in and swirl the perfect.  Bake for 40-45 mins until light gold and crisp.


Remove from the oven and cool throughout the tin for 15-30 minutes.  Then remove from the tin and serve warmth or cold.


Serves 6 generous slices.

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