Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: Makes a 24-cm / 9½-inch Pie
Cuisine: United Kingdom
Ingredients: 225 g/ 8 oz caster sugar; 40 g/ 1½ oz cornflour; 1 tsp grated lemon zest; 4 egg yolks; 60 g/ 2 oz sugar; 1 egg; 140 g/ 5 oz unsalted butter straight from the fridge, cut into small dice; 250 g/ 8½ oz flour; whites of 4 eggs; 30 g/ 1 oz unsalted butter; 115 g/ 4 oz caster sugar; pinch of cream of tartar; 450 ml/ ¾ pt milk; ¼ tsp salt; 3 tsp grated lemon zest and 150 ml/ ¼ pt juice (about 6 lemons)

Preparation info

Makes a
24 cm
Pie

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Letters on the subject of lemon meringue pie suggest that people have problems with both the pastry and the meringue. The first thing to do, therefore, is to make sure the pastry shell is baked blind until it is really crisp. This can take longer than some recipes suggest.

Ingredients

For the Pastry

140 g/ 5 oz unsalted butter straight from the fridge, cut into small dice
250 g/

Europe
United Kingdom
Dessert
Vegetarian
Baking

Method

First make the pastry shell: leave the butter dice on a plate to soften. Sift the flour and sugar into a mixing bowl, then rub the butter in with your fingers to achieve a crumb consistency. Whisk the egg and add, working in gently with the lemon zest, to form a ball of dough. Cling-wrap and chill for at least 30 minutes.

After removing from the fridge, leave the dough at room temperatu