Lemon Meringue Pie by Lurpak
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
For the pastry:
2. Sieve the flour into a large mixing bowl, add the Lurpak® and rub between your fingers until you have a fine breadcrumb consistency.
3. Now add icing sugar, egg yolk and 1 tbsp cold water, using your hands mix to make a firm dough. Place in the fridge for half an hour for it to rest.
4. Roll out the pastry until it’s big enough to line a greased 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray. Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes.
5. Lower the oven heat to 150°C / 300°F / Gas 2.
For the lemon curd:
6. Mix together the sugar, corn flour and enough water to make a paste, in a large bowl. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the corn flour and sugar, whisking all the time until smooth. Beat in the egg yolks, lemon juice and Lurpak®
7. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
For the meringue
8. Whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. This should take a good 10 minutes. Spread generously on the top of the lemon curd and make spiky shapes with the spatula. Bake for about 35-45 minutes.
Ingredients
- For the pastry:
- 175g plain flour
- 100g Lurpak® Slightly Salted, cubed
- 1 tbsp icing sugar
- 1 egg yolk
- For the lemon curd:
- 2 level tbsp corn flour
- 100g golden caster sugar
- Finely grated zest and juice of 3 large lemons
- 85g Lurpak® Unsalted, cut into pieces
- 3 egg yolks and 1 whole egg
- For the meringue:
- 4 egg whites, room temperature
- 200g golden caster sugar
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Bradley - 02/06/2010 - 3:12pm
Just like my mum's - can't say better than that!
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