Lemon meringue pie is a classic dessert that’s super easy to prepare. It’s the perfect crowd pleaser for any gathering – so why not show off your baking skills.
Ingredients:
- 125 g chilled and chopped butter
- 2 tablespoons icing sugar
- 225 g plain flour
- 2 1/2 tablespoons iced water
For the Filling:
- 250 ml fresh lemon juice
- 4 eggs
- 50 g cornflour
- 430 g caster sugar
- 125 ml water
- 0 g butter, chopped
Instructions:
- Combine the butter with flour and icing sugar. Use your fingers and mix it until you get a breadcrumb-like mixture.
- Pour in the water and mix again. At this point, you will get a dough, which you should roll in a round shape.
- Add it on to the bottom of a 23cm pie dish. Leave the dish in the fridge for half an hour.
- Set the oven to 180 C degrees and add pastry weights in the dish. Bake the dough for 15 minutes.
- Now, take out the weights and bake for 15 to 20 minutes more. When it’s done leave it to cool down.
- While you’re waiting you can make the lemon filling. Mix the water, cornflour, and one half of the sugar in a saucepan.
- Cook the ingredients together for 4 minutes on the stove on medium heat. When it starts to boil cook for 1 more minute while mixing.
- Take it away from the heat and add in the egg yolks and butter. Pour it in a bowl and leave it in the fridge for at least 3 hours.
- Set the oven to 190 C degrees.
- Prepare the meringue by beating the egg whites until you get white peaks. Slowly add the rest of the sugar.
- Add the lemon filling on top of the base and finish off with the meringue. Bake the lemon meringue pie for 5 minutes.
