Lemon Meringue Pie!

Hello there!

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I’m not a huge expert on pastry, tarts or pies because honestly, the effort to make the tart shell, the curd and toppings is a lot but I guess I finally found the motivation to post my first ever ‘pie’!

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Lemon meringue pie is one of my all time favorite pies which I love to order whenever I go out to eat!

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Tangy, citrusy, sour lemon curd is absolute perfection with a crunchy buttery tart base and a sweet, decadent and fluffy meringue top, don’t you think?! *I’m in heaven!*

You may wonder: Flora, why don’t you show us a picture of a slice of the pie?
The truth is: my hand owes you an apology as it acted of its own accord and just dug in… It couldn’t resist the temptation πŸ˜‰

So, the recipe is here:

Ingredients
Crust
85g Plain Flour
50g butter-cold and cubed
25g sugar
Pinch of salt
1/2 egg yolk

Lemon Curd
1/3 cup lemon juice
1/3 cup sugar
Zest of 1 lemon
2 egg yolks
20g butter
1/2 sachet of gelatin

Meringue Layer
2 egg whites
1/3 cup sugar

Method
Rub the butter and flour together using your fingers or a pastry cutter till a breadcrumb-like texture is reached
Add in the sugar and theΒ egg yolk and mix well to form a dough
Knead the dough softly and roll out to form the crust
Place the pastry into your tart tins and chill for 30 mins
Preheat the oven to 190 C
Blind bake for approx. 15 mins till slightly golden brown and leave to cool

In a sauce pan, mix together lemon juice, sugar and lemon zest and let the sugars dissolve on a low heat
In a separate sauce pan, whisk the egg yolks and soften the gelatin powder with a tsp of water
When sugar is dissolved, add the gelatin and mix till dissolved
Add in the butter and let it melt and mix thoroughly
Whilst whisking the egg yolks, pour the lemon mixture into the egg yolks slowly
Put the whole mixture back on the heat and let it simmer slowly till it coats the back of a spoon

Pour lemon curd into the pastry cases and place in the fridge to set-approx. 1 hour
Meanwhile, whip the egg whites to stiff peaks then add in the sugar and beat again till a stiff peak consistency is reached
Preheat the oven to 210 C
When tart is set, place meringue onto the tart-decorating using e.g. spoons (like I did for a more rustic feel), or using piping bags for a sophisticated design
Place the tarts on a baking tray and bake on the top rack of the oven till meringue is cooked-golden brown (approx. 15-20 mins)

Complete!

Makes 2 mini-medium sized pies

~Flora

Props to… This is an original recipe! (:
P.S this was the longest recipe that I’ve ever written by far…

 

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4 thoughts on “Lemon Meringue Pie!

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