Lemon meringue pie is a classic English dessert that consists of a shortcrust pastry base, a tangy lemon filling, and a light, fluffy meringue topping. Here is a recipe to make a delicious Lemon Meringue Pie:
Ingredients:
- 225g plain flour
- 100g unsalted butter, chilled and cubed
- 25g icing sugar
- 1 egg yolk
- 1 tbsp cold water
- 4 tbsp cornflour
- 175g caster sugar
- 3 large egg yolks
- Juice and zest of 2 large lemons
- 350ml water
- 3 large egg whites
- 175g caster sugar
- 1 tsp cornflour
Instructions:
Preheat the oven to 180C/160C fan/gas 4.
To make the pastry, place the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse until the mixture comes together to form a ball.
Carry out the baked good on a floured surface and use to line a 23cm/9in tart tin. Prick the base with a fork and chill in the cooler for 30 minutes.
Blind heat the cake case for 15 minutes, then eliminate the baking beans and prepare for a further 5-10 minutes until brilliant. Put away to cool.
To make the lemon filling, blend the cornflour, caster sugar, egg yolks, lemon squeeze and zing, and water together in a pan. Cook over a low intensity, blending continually, until the combination thickens and reaches boiling point. Stew for 2 minutes, then, at that point, eliminate from the intensity and put away.
To make the meringue topping, whisk the egg whites until they form stiff peaks. Add the caster sugar and cornflour gradually, whisking all the time, until the mixture is thick and glossy.
Spread the lemon filling evenly over the pastry base.
Spoon the meringue mixture over the lemon filling, making sure it covers the edges of the tart to seal it.
Utilize a fork to make tops on the meringue.
Heat in the broiler for 10-15 minutes, or until the meringue is brilliant brown.
Leave to cool completely before serving.
Enjoy your delicious Lemon Meringue Pie!
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