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Lemon Meringue Pie
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 2013
As this pastry is so short, it’s in danger of breaking up when you are trying to roll it out. If this happens, try coarsely grating it directly into the tin and then quickly pressing the pastry up the sides and into the shape of the tin. No one will ever know the difference!
Ingredients
Pastry:
175 g 6 oz 100 g 4
Method
To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg yolk and cream and blend again until the dough just comes together. Do not overwork or the pastry will be tough. Wrap in clingfilm and chill for 1 hour.
Thinly roll out the pastry into a buttered 20cm (8in) fluted loose-bottomed flan tin that’s about 3cm (1 ¼in) deep.