3 Comments Add your own

• 1. katehibbs  |  April 15, 2009 at 1:13 pm

  yum that looks delicious! I love lemon meringue but have never tried to make it, what recipe did you use?
  hope you had a nice easter weekend!
  kate

• 2. hannahchan  |  April 15, 2009 at 8:34 pm

  Hello, Kate!

  I have made the lemon meringue pie from Tamasin’s Kitchen Bible by Tamasin Day-Lewis two or three times now and I think it is very good. The balance between sweetness and the sharp lemon is great.

  Here is the recipe from the book for you to try:

  Serves 6

  Ingredients – Shortcrust Pastry

  170g organic white flour
  85g unsalted butter
  pinch of sea salt
  beaten egg white, for brushing

  Ingredients – Lemon Filling

  grated zest & juice of three organic lemons
  45g cornflour
  300ml water
  85g vanilla caster sugar
  55g unsalted butter, cut into small pieces
  three large egg yolks

  Ingredients – Meringue

  three large egg whites
  110g vanilla caster sugar

  Method

  1. Preheat oven to 190C / 375F / Gas 5

  2. Make the shortcrust pastry

  3. Line a 23cm tart tin and chill

  4. Bake the pastry blind for fifteen mins, then remove the beans, brush the pastry with beaten egg white and return to the oven for five mins

  5. Remove the pastry case from the oven and turn down to 180C / 350F / Gas 4

  6. For the filling, put the lemon zest and juice in the top of a double boiler.

  7. Add cornflour and whisk in with 2 tbsp water until you have a smooth paste

  8. Bring the rest of the water to the boil, add it to the lemon mixture and keep whisking over simmering water until the mixture is thick and bubbling

  9. Remove from heat and whisk in egg yolks, sugar and butter. Leave to cool slightly while you make the meringue

  10. Whisk the egg whites until stiff. Scatter in a third of the sugar and whisk again until stiff

  11. Fold in another third of the sugar with a metal spoon

  12. Spread the lemon mixture over the pastry. Pile the meringue on top and sprinkle it with the remaining sugar

  13. Bake for fifteen – twenty minutes. Allow to cool slightly, then turn out.

• 3. Kate  |  April 16, 2009 at 3:47 pm

  oh thanks so much for typing out the recipe! That is very kind of you! I will definitely try it out soon and let you know how I get on!!
  kate x

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