Crisp buttery pastry, creamy lemon curd, sweet fluffy meringue - when it comes to pie, the lemon meringue is top of the list.
- Make Lemon Filling: Combine sugar, flour and salt in a saucepan. Whisk egg yolks with 1 cup water. Gradually whisk into flour mixture. Place saucepan over medium-high heat. Cook, stirring constantly, for 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain through a fine sieve over a heatproof bowl. Add lemon juice, rind and butter. Stir until butter melts. Cover surface with plastic wrap. Cool for 15 minutes. Refrigerate for 2 hours or until set.
- Meanwhile, using an electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat until well combined. Sift flour and salt over mixture. Using fingers, rub mixture together until just combined. Shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 22cm round (base) loose-based fluted pie tin.
- Roll out pastry between 2 sheets of baking paper until large enough to line base and side of tin. Push pastry into tin. Trim edge. Line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for 10 minutes or until pastry is cooked and just golden. Set aside to cool completely.
- Make Meringue: Using an electric mixer, beat egg whites until just-firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition.
- Spoon filling into pastry case. Top with meringue. Use a spatula to spread meringue and create swirls. Bake for 5 minutes or until meringue just starts to turn golden (see note). Stand for 5 minutes. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set