*Recipe* Lemon Meringue

This is probably a classic for most and is the perfect end to a weekend or for a pick me up cold after lunch during the week!
I find this recipe fairly easy to follow and delicious, happy baking:

Ingredients :

Shortcrust Pastry –

  • 225g Plain Flour
  • 125g Butter
  • Pinch of salt
  • 3-4 tbs cold water

Filing –

  • 3 tbs cornflour
  • 150 ml cold water
  • 2 large unwaxed lemons (if your lemons are small you will need approx. 5)
  • 75g Caster Sugar
  • 25g butter
  • 2 large egg yolks

Topping –

  • 2 large egg whites
  • 100g caster sugar

How to make the pastry:

Sift the flour into the bowl with the inch of salt, then add the butter and rub into the flour with your fingers

Stir in 3-4 tbs of cold water with a knife until the mixture becomes to form a dough.

Knead on a lightly floured surface until smith, then wrap in cling film and refrigerate for 30 minutes.

Instructions :

Preaheat the oven to gas mark 5 (190 degrees)

Roll out the pastry on a lightly floured surface until its about 25cm in size

Lemon Meringue

Line a flat tin with the pastry and chill for 15 minutes

Prick the base of the pastry with a fork and line with greaseproof paper and baking beans, bake for 15 minutes

Remove the greaseproof paper and beans and return to the oven for 5 minutes

Once the case is removed, reduce the oven to gas mark 2 (150 degrees)

Mix the cornflower and water together in a saucepan

Grate the zest from the lemons (only use 2 lemons for the zest)

Lemon Meringue

Squeeze the juice into a jug until you have approximately 1/4 pint of juice (this is where you may need more than 2 lemons if yours are small)

Add the lemon juice and zest to a saucepan and slowly bring to the boil, keep stirring with a spoon. Simmer (still stirring) until the mixture thickens.
IMG_5433

Remove from the heat and stir in the sugar and butter.

Let the mixture cool slightly then beat in the egg yolk.

Pour into the pastry case

At this point you can let the filling cool and add the meringue later.

Topping

Whisk the egg whites with an electric hand whisk (or food mixer if you have one!) until the hold stiff peaks

Add sugar slowly until it is thick and glossy.

Spoon over the lemon filling

Lemon Meringue

Place on the top shelf of the oven and bake for 30-35 minutes until the meringue is crisp and golden.
Enjoy

Like I’ve said before I’m no pastry chef or baker, just a food lover and home cook. If I can bake this recipe then anyone can!

Happy baking 🙂

Disclaimer

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