Pretty and delicious pie just like how our Grandma made them. This Lemon Meringue Pie is a sweet pie with tart lemony filling in a flaky crust. A decadent, mouthwatering pie with a beautiful meringue.
Ingredients
Pastry:
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100 grams of cold butter, cut into small pieces
175 grams of plain flour
1 egg yolk
1 tablespoon icing sugar
Filling:
100 grams of golden caster sugar
2-level tablespoon cornflour
3 egg yolks and 1 whole egg
2 large lemons, zested
125ml fresh lemon juice (from 2-3 lemons)
85 grams butter, cut into pieces
1 small orange, juiced
Meringue:
200 grams of golden caster sugar
2 teaspoons cornflour
4 egg whites, room temperature
How to make Grandma’s Lemon Meringue Pie
Step 1: For the pastry, place the plain flour in a food processor along with the butter, icing sugar, egg yolk, and 1 tbsp cold water. Blend until just combined.
Step 2: On a floured surface, place the pastry. Knead the pastry. Roll it out, line, and neatly trim the edges. Into the flutes, press the pastry and prick the base using a fork. Line the pastry with foil and set aside for 30 minutes to an hour.
Step 3: Into the oven, place the baking sheet. Set the oven to 200 degrees C or 180 degrees C or gas 6. Then, bake the pastry case filled with dry beans for about 15 minutes. Take out the foil and continue to bake the pastry for an additional 5 to 8 minutes. Leave the pastry inside the oven.
Step 4: In the meantime, ready the filling. In a saucepan, whisk the cornflour, golden caster sugar, and lemon zest. Slowly stir in the lemon juice. Cook over medium heat while stirring until smooth and thick.
Step 5: Take the pan off the heat once the mixture bubbles. Then, add the butter and stir until melted. Next, add the egg yolk and the whole egg. Stir well. Return the pan to the stove over medium heat. Keep stirring for a couple of minutes until the mixture has thickened and bubbled. Set the filling aside.
Step 6: Place the egg whites in a bowl. Beat until soft peaks form. Add 100 grams of the golden caster sugar. Add the sugar by spoonfuls, whisking every after addition. Do not overmix. Then, stir in the cornflour followed by the rest of the 100 grams of sugar until the mixture has thickened and smooth.
Step 7: Quickly reheat the filling, then pour it into the pastry case. Around the edge of the filling, place spoonfuls of meringue. Spread the meringue until it touches just the pastry. Into the center, pile the remaining meringue, spreading it until it touches the surface of the hot filling.
Step 8: Place the meringue back into the oven and bake for 18 to 20 minutes or until crisp and slightly colored. Remove from the oven when done and allow the pie to sit for about 30 minutes in the tin. Take the pie out of the tin and set it aside for at least 30 minutes to an hour.
Step 9: Slice and serve. Enjoy!
Tips:
For this recipe, you can use a 23 x 2.5 cm loose-bottom fluted flan tin.
Press the pastry into the flutes while cooking.
Note that if you bake the pastry 1 day ahead the pie will take about 40 to 15 minutes to prep.
Ingredients
- Pastry:
- 100 grams of cold butter, cut into small pieces
- 175 grams of plain flour
- 1 egg yolk
- 1 tablespoon icing sugar
- Filling:
- 100 grams of golden caster sugar
- 2-level tablespoon cornflour
- 3 egg yolks and 1 whole egg
- 2 large lemons, zested
- 125ml fresh lemon juice (from 2-3 lemons)
- 85 grams butter, cut into pieces
- 1 small orange, juiced
- Meringue:
- 200 grams of golden caster sugar
- 2 teaspoons cornflour
- 4 egg whites, room temperature
Instructions
Step 1: For the pastry, place the plain flour in a food processor along with the butter, icing sugar, egg yolk, and 1 tbsp cold water. Blend until just combined.
Step 2: On a floured surface, place the pastry. Knead the pastry. Roll it out, line, and neatly trim the edges. Into the flutes, press the pastry and prick the base using a fork. Line the pastry with foil and set aside for 30 minutes to an hour.
Step 3: Into the oven, place the baking sheet. Set the oven to 200 degrees C or 180 degrees C or gas 6. Then, bake the pastry case filled with dry beans for about 15 minutes. Take out the foil and continue to bake the pastry for an additional 5 to 8 minutes. Leave the pastry inside the oven.
Step 4: In the meantime, ready the filling. In a saucepan, whisk the cornflour, golden caster sugar, and lemon zest. Slowly stir in the lemon juice. Cook over medium heat while stirring until smooth and thick.
Step 5: Take the pan off the heat once the mixture bubbles. Then, add the butter and stir until melted. Next, add the egg yolk and the whole egg. Stir well. Return the pan to the stove over medium heat. Keep stirring for a couple of minutes until the mixture has thickened and bubbled. Set the filling aside.
Step 6: Place the egg whites in a bowl. Beat until soft peaks form. Add 100 grams of the golden caster sugar. Add the sugar by spoonfuls, whisking every after addition. Do not overmix. Then, stir in the cornflour followed by the rest of the 100 grams of sugar until the mixture has thickened and smooth.
Step 7: Quickly reheat the filling, then pour it into the pastry case. Around the edge of the filling, place spoonfuls of meringue. Spread the meringue until it touches just the pastry. Into the center, pile the remaining meringue, spreading it until it touches the surface of the hot filling.
Step 8: Place the meringue back into the oven and bake for 18 to 20 minutes or until crisp and slightly colored. Remove from the oven when done and allow the pie to sit for about 30 minutes in the tin. Take the pie out of the tin and set it aside for at least 30 minutes to an hour.
Step 9: Slice and serve. Enjoy!
Notes
For this recipe, you can use a 23 x 2.5 cm loose-bottom fluted flan tin. Press the pastry into the flutes while cooking. Note that if you bake the pastry 1 day ahead the pie will take about 40 to 15 minutes to prep.
