GBBO Lemon Meringue Pie
It was pie week in The Great British Bake Off and I decided to try a Lemon Meringue Pie. It was my first proper pie and I was scared to try but with lovely twitter’s telling me it’s ok to use ready done pastry I decided to give it ago. Now I know how the rest of the pie goes I look forward to trying to make pastry next time I make it.
For a complicated looking pie it was far easier than I thought and I am now eager to try making it again with a bit more confidence. Here is the recipe I used – I was annoyed that the recipe I had loads of information missing (like oven settings) so I have rewritten it with everything I did when making it.I am also glad to say that there was no soggy bottom on the pie and it tasted amazing.
- Shortcrust pastry from a packet
For the filling:
- The grated zest and juice 4 large unwaxed lemons
- 4 teaspoons cornflour
- a few drops of water
- 100 g caster sugar
- 6 large egg yolks
- 80 g butter
For the meringue:
- 4 egg whites
- 200 g golden caster sugar
Let’s make the pie-
Before I start with the recipe you only need 6 eggs as you separate the yolks and white – you use the yolks for the lemon bit and 4 of the egg whites for the meringue. Take the butter out of the fridge before you start.
Preheat the oven to 180C
Roll the pastry out to a circle about 1 cm larger all round than the rim of the tin you’re using. Line the tin with the pastry circle, leaving the pastry overhanging the edge. Then prick the base all over with a fork, cover with greaseproof paper and add baking beans to weigh it down. Bake on a high shelf in the oven for 20-25 minutes, until cooked and golden brown. Remove to cool.
Mix the cornflour with the water in a saucepan (not on the heat) until the there is a thick white paste. Then add the lemon juice and grated rind and slowly bring to a gentle boil, stirring constantly as the mixture begins to thicken.
Once thick take off the heat, add the sugar and stir well until its melted. Leave to cool slightly.
Once cooled (when you put your finger in an it doesn’t feel hot) add the egg yolks and beat well until incorporated, then beat in the softened butter. Pour into the prepared pastry case.
For the meringue – whisk the egg whites until stiff then add the sugar whisking it in slowly. The meringue mixture is stiff enough when you hold the bowl over your head and it doesn’t fall out. Spoon the mixture on top of the lemon. By spooning a tablespoon at a time it gives the dish a great shape. If you want to be really neat you can pipe the meringue on in to patterns. Bake for 45 minutes at 160 or until crisp and brown.
Ready to go into the oven.
Post oven – the meringue could have gone a little browner but we were starving and it tasted amazing!
Best served when fresh out of the oven and still warm.
Happy Baking x