Lemon meringue pie

Name: Lemon meringue pie
Cuisine: British
Ingredients: 150 plain flour; 70 g butter; 1 tsp caster sugar; 1/2 tsp baking powder; 1 egg yolk; 40 ml water; 50 ml water; 4 lemon, zest and juice; 7 tbsp corn flour; 100 g caster sugar; 100 g butter; 5 eggs yolks; 6 egg whites; 300 g caster sugar

Tom Jacobs @snakey_jakey

Cambridge

Based off @nk_foodfantasy and @mireya_gonzalez recipes

Tom Jacobs @snakey_jakey

Cambridge

Based off @nk_foodfantasy and @mireya_gonzalez recipes

Saved

Ingredients

Pastry
150plain flour
70 gbutter
1 tspcaster sugar
1/2 tspbaking powder
1egg yolk
40 mlwater
Lemon curd
50 mlwater
4lemon, zest and juice
7 tbspcorn flour
100 gcaster sugar
100 gbutter
5eggs yolks
Meringue
6egg whites
300 gcaster sugar

Saved

Steps

1

Mix the flour, sugar and baking powder together. Add the butter and rub together until forms breadcrumbs
2

Add the egg yolk and water. Bring together into a dough. If wet add a little bit more flour. When together, wrap in cling film and put in fridge for 10min
3

Roll out the pastry to fill a greased loose bottom flan dish
4

Put grease proof paper on then baking beads and blind bake at 190oC for 10min. After 10min reduce temp to 150oC and remove beads. Leave to cool when done
5

For the lemon curd, mix the flour and sugar in a pan.
6

Boil the water and lemon zest together then slowly add it to the flour/sugar mix to make a paste
7

Add the lemon juice, beaten egg yolk and butter. Heat over low heat until think. Spread over pastry. Put in the fridge to cool for 15min
8

For the meringue, whisk the egg whites until soft peaks. Add the sugar spoon at a time
9

Pour over the pie and cook for 30min at 150oC