This recipe has been updated and may differ from what was originally published or broadcast. Bake until the meringue is just beginning to brown, 8 to 10 minutes. Spread the meringue over the top of the warm pie, making sure to get it to the edges. Gradually add about one half of hot mixture to egg yolks, whisking constantly. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks. Whisk together the sugar and cornstarch in a separate small bowl. Fill the pie crust with the filling, spreading it out evenly.įor the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Remove from the heat and whisk in the butter. Whisk in the cornstarch slurry and cook until it thickens. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Set aside to cool.įor the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes. Pulse in the melted butter until the crumbs are moist. Allow to cool completely at room temperature before cutting.For the crust: Pulse the cookies, sugar and zest in a food processor until fine. Return the pie to the oven and cook for 20 minutes. Alternatively, pipe on the meringue for a different effect. Use a spatula to shape the meringue and ensure the meringue touches the pastry shell. Learn from the best with Mary Berry's classic lemon. Keep whisking until the meringue is firm and stiff.Īfter the pie has cooked for 10 minutes spoon the meringue on top of the lemon curd, starting from the edges and working your way into the centre. It's the contrast of the three textures in a lemon meringue pie that make it one of the most popular desserts. While the mixer is running, slowly add the sugar and then the cornflour.
Place the egg whites into a large mixing bowl and whisk until soft peaks form. Preheat oven on CircoTherm® Intensive to 180⁰C and place wire rack in shelf position 1.įill pastry shell with lemon curd filling and cook for 10 minutes. Beating constantly, gradually add sugar beat until stiff peaks form. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in water, lemon juice and lemon zest. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
#LEMON MERINGUE PIE HOW TO#
Measure meringue ingredients in readiness. Beat egg whites and cream of tartar until fluffy. How to make Lemon Meringue Pie: Separate the egg yolks and whites and set aside. While lemon curd filling is cooling, grease a 24 cm flan tin (with high sides) and line with the pastry. Cover with plastic wrap and allow to stand for 10 minutes. Whipped and baked egg whites are toasted to golden brown to make the light, fluffy meringue that sits on top of an irresistible, tangy lemon filling inside our flaky pastry crust. Return the saucepan to the heat and stir until the mixture is once again thick and bubbling. Whisk the egg yolks and whole egg together, and stir into the lemon curd. Remove from the heat, add the butter and stir until well combined. Stir over a medium heat until the mixture is thick and smooth. Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 34 minutes or until thickened. To make the lemon curd, place the cornflour, sugar, lemon zest and juices into a medium sized saucepan. Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge refrigerate covered loosely with aluminum foil or plastic wrap. When baked, the meringue develops a beautiful golden-brown exterior, replicating the visual effect of a baked Alaska or a torched marshmallow. Bacteria grow rapidly at temperatures between 40 F and 140 F lemon meringue pie should be discarded if left out for more than 2 hours at room temperature.
Use your spatula to create those signature swoops. Place rolled pastry in the fridge and chill for 30 minutes. Appropriately named 'Mile-High Meringue,' be sure to pile a generous amount of the pillowy whipped topping on top of the pie. Pour the lemon pie filling into baked, cooled 9 (23 cm) pie shell. Place the dough between 2 sheets of baking paper and roll out until 2-4mm thick. Product will continue to thicken as it cools. Rub the butter into the flour until it resembles breadcrumbs. To the make the pastry, place the flour and butter in a medium bowl.
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