Old Fashioned Lemon Meringue

This zesty, old-fashioned pie is an essential in any cook’s repertoire. A tart lemony filling is topped off with stiff, shiny peaks of meringue.

RECIPE INFO

Serves 8-10

Preparation Time
min

Cook time
min

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INGREDIENTS

Filling:

  • 1 litre water
  • 440g sugar
  • 200ml lemon juice
  • 85g corn starch
  • Zest of 1 lemon
  • 115g egg yolks
  • 60g butter
  • Pinch of salt

Meringue:

  • 200g egg white
  • 400g castor sugar

Crust:

  • 3 cups flour
  • 1 tsp salt
  • 1 cup cold butter
  • 6 tbsp ice water
  • Zest of 1 lemon

METHOD

Crust:

In a food processor, combine the flour, lemon zest and salt. Chop the butter into smaller pieces and add to the food processor. Then add 1 tbsp cold water at a time until the dough comes together.

Shape the dough into a ball and cover with plastic wrap. Place in the fridge for 1 hour.

Remove the dough from the fridge and roll out the dough on a floured surface.

Place rolled dough into Flan Dish and press in bottom and the sides, cutting off any extra pieces.

Place a piece of baking paper over the crust dough and fill the dish with baking beans (or any beans) to weigh the dough down.

Bake the crust for 30 minutes at 180ºC or until golden brown.

Remove from oven and allow to cool.

Filling:

Combine 750ml water, half the sugar, lemon juice, lemon zest and salt in a saucepan.

Bring lemon mixture to a boil.

Meanwhile, combine the remaining sugar, cornstarch and egg yolks.

Once the lemon mixture begins to boil, remove from heat and add the egg mixture a little at a time while whisking constantly.

Return saucepan to heat and allow to boil until it becomes thick.

Once thick, immediately remove from heat and stir in butter.

Pour mixture gently over the cooled crust and allow to cool.

Meringue:

Whip the egg white until soft peaks and then slowly add the sugar. Continue to whip until the meringue is stiff and shiny.

Pipe the meringue over the cooled filling and bake for 5 minutes at 200ºC or use a blow torch to brown the tips of the meringue.

Image and recipe courtesy of Baking Ginger.

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