Lemon Meringue Pie

  (recipe below)




For the pastry
  • 225g/8oz plain white flour
  • pinch of salt
  • 110g/4oz cold unsalted butter, cubed
  • 1 medium egg-yolk
For the filling:
  • Lemon curd (as much as you want. You can either make this from scratch or use a pre-made jar of lemon curd.) and some lemons if you want.
For the meringue
  • 6 medium egg-whites
  • 300g/10½oz caster sugar

    Preparation method

    1. Sift the flour and salt into a mixing bowl.
    2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
    3. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
    4. Wrap the dough in cling film and allow to rest in the fridge for around 30 minutes before using.
    5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in tin (preferably a fluted loose-bottomed one).
    6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - trim the sides. (Or you can do this thing where you don't trim at this stage and then line the pastry with greaseproof paper and fill with baking beans. Then trim and keep the beans there while you bake it. I didn't bother.)
    7. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out. Lower the oven heat to 150C/300F/Gas 2.
    8.  For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spread the lemon curd into the base of the pastry (I also added a little lemon juice and lemon zest). Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd (or you can just spoon it like I did).
    9. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
    10. Serve warm or cold in slices.

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