With the abundance of lemon’s falling off the trees at the moment, we share a family favourite recipe, Lemon Meringue Pie.
1 Shop bought tart case
For the Lemon Curd
3 Egg Yolks
150g Caster Sugar
For the Meringue
250g Caster Sugar (sifted)
4 Egg Whites
To Make the Lemon Curd
Grate the zest from 2 of the lemons and set aside.
Halve and squeeze all the lemons. Strain it into a measuring jug until there is 250ml.
Beat the 3 egg yolks and 2 whole eggs together until evenly mixed.
Cut the butter into small pieces.
Put the lemon zest, butter and sugar into a heavy-based saucepan on the stove over low heat. Add the lemon juice and whisk until the sugar has completely dissolved, which should be about 2-3 minutes.
Remove the saucepan from the heat and whisk in the beaten eggs until evenly combined with the lemon mixture.
Return the saucepan to heat and cook gently. Stir constantly with a wooden spoon so the curd thickens, but does not curdle. Remove from the heat when the curd is thick enough to coat the back of the spoon, approximate 4-6 minutes.
Pour the lemon curd into a bowl through a sieve, to remove any bits of egg or lemon zest, and set aside to cool.
Once cool, spoon the lemon curd into the pastry shell.
Bake until the mixture starts to set, about 10-12 minutes.
Transfer to a wire rack to cool and then chill until ready to add meringue.
Making the Meringue
Beat the egg whites in a large bowl until stiff.
Add half the sugar, a spoonful at a time, continuing to beat the mixture constantly.
Do the same with the remaining half of the sugar, ensuring that you do not stop to beat the mixture until the sugar is completely combined with the egg whites.
Putting it all together
Heat the grill to medium high.
Using a palette knife (or spatula) spread half of the meringue over the lemon curd on the pie.
Put the remaining half of the meringue into a piping bag, fitted with a large star nozzle, and pipe the meringue from the outside in, finishing in the centre with a rosette.
Grill the pie approximately 8cm from the heat, until the meringue turns golden brown, about 1-2 minutes.
Transfer the pie to a serving plate and use a knife dipped in hot water to cleanly cut it into wedges.