Do you have a recipe that you have just always wanted to try but never got around to it or been brave enough? Lemon Meringue Pie is one of those for me! I often see it around and think they look so impressive but with 3 different elements I am bound to stuff one up! Well today was the day I decided to give it a go.

I have a recipe from my dear friend Alison who has been making it since she was 18 so surely I could do it right? Hmm well it went ok, I had two little people helpers in the kitchen so that certainly added an extra dimension of fluster to my baking, What is that Mumma? Why are you doing that? What is that over there? Can I do it? No its my turn, you did the last mixing …… you get my point lol! Bless them……

However the finished product is good, you need to allow a bit of time to complete the three components, you need to cool the pie crust before and after baking and filling once prepared, then create the gorgeous silky meringue cloud for the top – so cool! It is far from perfect – the perfectionist in me knows it could be better – but good first effort!

Again I had been given a bunch of lemons from my Dads tree which is always so welcome, I used 7 lemons today – they are only little and you do need 3/4 of a cup of lemon juice plus some for the base.

So after years of waiting here it finally is! I am sure I will get better with practise – it tasted amazing, but did have a bit of weeping but Google tells me that is normal and a few tweaks to technique will sort that out!

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Lemon Meringue Pie

Yield: 16

Prep Time: 3 minutes

Cook Time: 1 minute

Total Time: 4 minutes

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Ingredients

Pastry Base

• 2 Cups Plain White Flour, 300 grams
• pinch of salt
• 1 Tablespoon Icing Sugar
• 185g Butter
• 1 Tablespoon Lemon Juice
• 1-2 Tablespoons Water

Filling

• 4 Tablespoons Plain White Flour, 36 grams
• 4 Tablespoons Cornflour, 32 grams
• 1 Cup Sugar, 220 grams
• 2 Teaspoons Lemon Rind (grated)
• 3/4 Cup Lemon Juice, 185 mls
• 1 1/4 Cup Water, 310 mls
• 4 Egg Yolks
• 90g Butter

Meringue

• 4 Egg Whites
• 2 Tablespoons Water
• Pinch of Salt
• 3/4 Cup Castor Sugar, 165 grams

Instructions

1. For the Pastry Base
2. Sift Flour, Salt & Icing Sugar together, either rubbing by hand or in a food processor rub in the butter until it resembles coarse breadcrumbs.
3. Add lemon juice and enough water to form a firm dough
4. Refrigerate for 30 minutes
5. Roll Pastry to fit pie dish, trim and decorate edges.
6. Prick base and side of pastry with a fork
7. Bake in a moderate oven (180C, 350F) for 10-15 minutes until lightly golden brown
8. Allow to Cool
9. Filling
10. Combine flours, lemon rind, lemon juice & sugar in a saucepan & add water
11. Blend until smooth
12. Stir over heat until mixture boils and thickens
13. Reduce heat and stir for a further 2 minutes
14. Remove from the heat and add the lightly beaten eggs & butter, mixing well until the butter has completely melted
15. Allow to cool.
16. Spread over pastry base
17. Meringue
18. Combine egg whites, salt and water in a bowl or food mixer
19. Using a beater or the food mixer beat until soft peaks form
20. Gradually add the sugar and beat well until all the sugar has dissolved - careful not to overbeat
21. Spoon onto the lemon filling and spread the meringue to the edges of the pie to seal well.
22. Bake in a moderate oven (180C, 350F) for 5-10 minutes until lightly golden brown.
23. Cool pie completely before serving.
24. Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 83mgSodium: 130mgCarbohydrates: 58gFiber: 1gSugar: 29gProtein: 6g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Preparing the Base

Wrap the Base in Plastic Wrap and Chill

Roll the chilled dough and using the rolling pin gently lift onto the pie dish

Press the dough into the pie crust, trim and decorate edges then bake.

Prepare the Lemon Filling

Prepare Meringue filling, cover lemon filling and seal to the edges then gently brown in oven.

I was delighted with how it turned out, nowhere perfect but rough enough for Just a Mum – as I said above it did weep a little but Google assures me this is normal and there are so many different theories please feel free to have a read! Add to hot filling, cold filling, use cake crumbs between meringue and filling, serve straight away, allow to cool first – there are so many article’s on this one topic! My suggestion is just this – if it weeps, pour it off and enjoy! It does not affect the taste and Lemon Meringue Pies really are only for keeping 24 hours so do not have a long shelf life!

So get baking – experimenting and you too will come up with the prefect pie – but it will take practise – but what delicious practise! Feel free to Google some fail safe methods before you begin – I could write them all here but trust me you would fall asleep before you get to baking! 🙂

Let me know how you get on – I am looking forward to trying this one again to see if I can do even better!

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Happy Baking!

Anna