NewsBite

Advertisement
Good Food logo

Lemon meringue pie

Jane and Jeremy Strode

Advertisement
Jane and Jeremy Strode's lemon meringue pie.
Jane and Jeremy Strode's lemon meringue pie.Natalie Boog

All the components are cooked separately and ideally brought together close to serving.

Advertisement

Ingredients

  • 300g savoury shortcrust pastry

  • 6 eggs, plus 1 extra, lightly beaten

  • 180g butter

  • 580g caster sugar

  • 260ml lemon juice

  • 125g egg whites (about 4 eggs)

  • 65ml water

Method

  1. For the base: Preheat oven to 160C. Line a 23cm tart shell with pastry, rest at least 1 hour then blind bake (see tip) for 20-25 minutes. Remove foil, brush with the 1 beaten egg mix, return to oven for 3 minutes or until golden and cooked through. Cool on rack.

    For the lemon curd: Melt butter in a heavy-based saucepan, add 330g sugar and combine. Add lemon juice and 6 eggs, cook over medium to low heat, stirring continuously for about 10 minutes, until mixture has thickened and coats the back of a spoon well. Don't boil mixture or eggs will curdle. Remove from heat, pass through a sieve into clean bowl. Cover with cling film and cool in fridge.

    For the Italian meringue: Put remaining sugar and water in saucepan and stir to dissolve. Brush down sides of saucepan with a clean, wet pastry brush to prevent crystallisation. Bring to boil (117C) or until soft ball forms when a dollop is dropped in iced water. Meanwhile, whisk egg whites to soft peak. Pour over syrup and continue to whisk on a high speed until cool and firm peaks have formed.

    To assemble: Spoon the curd into tart shell. Spoon or pipe meringue on top. Before serving, glaze with blowtorch or under very hot grill to golden brown.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

Original URL: https://www.theage.com.au/goodfood/recipes/lemon-meringue-pie-20111018-29whe.html