The lemon meringue pie is a retro treat and a real doozy; the showy bouffant meringue atop a sharp bed of lemon curd pair marvellously. I also like to throw some fresh raspberries into the mix. It doesn’t stay fluffy for long though so you have to eat it on the day, but it’s my girlfriend’s favourite so that’s not usually a problem.

175g plain flour
100g diced cold butterlemon meringue trish
25g icing sugar
1 egg yolk
1tbs cold water

5 large eggs
125ml double cream
225g caster sugar
Zest of 4 lemons
150ml lemon juice

110g egg white
300g caster sugar
100ml water

Raspberries, 1 punnet


For the pastry 

  • Put the flour, butter and icing sugar into a food processor and pulse until you have a breadcrumb like mixture.
  • Add the yolk and water and pulse until the ingredients stick together in clumps.
  • Tip out onto a floured surface and knead into a ball. Don’t work the pastry too much.
  • Wrap in clingfilm and chill for 15 minutes. The dough is easiest to work with when cold.
  • Remove from the fridge and place the dough onto a piece of non-stick baking paper.
  • Roll into a circle bigger than your tin.
  • Dust the tin with flour then gently lift your pastry into the tin, tucking it into the corners. Leave some pastry over hanging at the top. Refrigerate for 30 minutes.
  • Prick the pastry with a fork. Line with clingfilm and fill with baking rice.
  • Blind bake for around 15 minutes at 180 degrees Celsius.
  • Remove the case from the oven and take away the rice. Trim the edges with a knife so you are left with a neat precise edge.
  • Return to the oven for another 10 minutes to colour the base.
  • Take out to cool and set the oven to 160 degrees Celsius. 

For the custard

  • Crack the eggs into a bowl and whisk, then add the cream, lemon zest and juice and whisk until combined.
  • Put the mixture into a jug and place the empty pastry case into the oven.
  • Once in, pour the custard mix into the case and bake for around 30 minutes.
  • The mixture should still have a slight wobble in the centre.

For the meringue

  • Combine the sugar and water in a pan and heat to 117 degrees Celsius.
  • Meanwhile semi whisk the egg whites until frothy using a free standing electric whisk.
  • Pour the sugar slowly over the whites whisking at a medium seed until all the sugar syrup is combined.
  • Whisk on full speed until the meringue is cool.

To Finish

  • Scatter the raspberries over the surface of the tart.
  • Place the meringue into a piping bag and pipe over the tart.
  • Using a blow torch gently colour the meringue.

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