When you’re looking to add a zing to your dessert collection, there’s nothing like the fresh and zesty flavours of a lemon meringue pie. With a soft crust base, gooey lemon centre and fluffy meringue top, it’s a treat that is simply irresistible.
Furthermore, you can serve this lemon meringue pie hot or cool– it’s delicious either way and is sure to become a family favourite!
Watch the video to see how it’s done + get the recipe below:
For the bottom crust:
- 2 cups of all-purpose flour
- 4 tbsp of butter
- 10 fl oz of heavy cream
- 1 tbsp of baking powder
For the lemon filing:
- 1 can of condensed milk
- 6 tbsp of lemon juice
- 10 fl oz of heavy cream
For the meringue topping:
- 3 egg whites
- 1/2 cup of sugar
Making the crust:
Sift the all-purpose flour into a bowl with cut cubes of butter, the heavy cream and the baking powder. Mix everything into a firm dough until all of the ingredients have blended together and do not stick to the sides of the bowl.
Wrap it in plastic wrap and place in the refrigerator for around 30 minutes until the dough has solidified.
Place the dough into your baking tin, spreading it evenly with a wooden spoon over the base of the tin and around the walls too, creating a crust where you are going to add your filling too.
Making the filling:
Place the lemon juice and condensed milk into a bowl together, gently mixing them until combined, then add in the heavy cream slowly and continue mixing until the mixture becomes creamy yet firm.
Put this in the refrigerator to cool for 20-30 minutes.
Simply whisk your egg whites and sugar with either a hand whisk or an electric whisk for a few minutes until it begins to form peaks as you lift up the whisk. The meringue should not be runny, and a fun trick to check it is ready is to hold the bowl upside down over your head! Once it’s ready pour it straight on.
Baking the lemon meringue pie:
Add your pre-prepared crust to the oven at 180°C (392°F) for around 20 minutes until it becomes firm.
Remove from the oven and spoon your filling into the crust, topped with the fluffy meringue, making peaks across the top before returning it to the oven.
You can grill or blowtorch the top of the pie until the meringue begins to turn golden brown as the sugar caramelizes.
Leave to cool for at least an hour and refrigerate before serving!
- Why not try a garnish of lemon zest for added appeal?
- Serve hot from the oven or cool – either is delicious!
- Do not let any egg yolk into your egg white mix.
- Whip your meringue well to incorporate lightness.