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Lemon Meringue Pie

Lemon Meringue PieTraditional recipe for this classic pie dessert with lemon curd filling and a fluffy meringue topping. Here is an easy dessert recipe for Lemon Meringue Pie.

225g (1 1/2 cups) plain flour
55g (1/2 cup) almond meal
60g (1/3 cup) icing sugar mixture
125g chilled butter, chopped
1 egg yolk
Lemon filling
5 eggs, lightly whisked
300ml thin cream
155g (3/4 cup) caster sugar
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
3 egg whites
100g (1/2 cup) caster sugar

For the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavors.

Make the crust by processing flour, almond meal, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.

Knead the dough onto a lightly floured surface until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry crust. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.

To make the meringue, whisk egg whites in a clean, dry bowl with an electric beater until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy.

Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

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