Lemon Meringue Pie: Keep Calm&Bake S02E1/8

Lemon meringue pie is an all time classic dessert, and is actually a lot easier to make than people think! In this episode of Keep Calm and Bake cook and pudding lover Caroline MiLi Artiss shows you how to make it from scratch.

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Prep:30m
Cook:1h:30m
Total:2h
Serves:8

Ingredients:

180 g plain flour
180 g unsalted butter
360 g caster sugar
6 egg yolks
100 ml lemon juice
1 tbsp cold water
120 ml water
5 egg whites
3 lemons
2 tbsp cornflour

Step 1: Make The Base

Pre-heat your oven to 180 degrees Celsius. Add 180g plain flour, 100g cold unsalted butter, 1 tbsp caster sugar, 1 egg yolk, 1 tsp lemon zest and 1 tbsp cold water to a food processor and pulse until it forms a dough, then take it out and bring together with your hands. Roll it into a ball and leave it in the fridge to chill for half an hour. Once chilled, roll out and line your flan tin. Prick the base with a fork all over then place a piece of baking paper or foil over the pastry, and place some baking beans on top. Place into the oven for 15 minutes. Take out remove the paper and beans and pop back into the oven for another 5 minutes until the pastry is lightly golden. Remove from the oven and leave aside to cool.

Step 2: Make The Filling

Mix the cornflour and 100g of caster sugar in a bowl with a bit of the water to make a smooth paste. Heat the remaining water with the zest of 2 lemons, the juice of 3 lemons and 80g of butter. Once it's hot, but not boiling, take it off the heat and slowly pour into the cornflour mixture, whisking all the time to make a smooth sauce. Whisk in 5 egg yolks, one at a time, and return to the pan on a gentle heat. Keep stirring until it turns lovely and thick. Leave to cool slightly while you make the meringue topping.

Step 3: Make The Topping

Whisk 5 egg whites until they reach soft peaks, them add 250g of sugar a tablespoon at a time and whisk until thick and glossy.

Step 4: Assemble The Dessert

Add the lemon filling to the baked pie dish and top with the meringue. I always add blobs of meringue on the outside first then end up pouring the last bit in the middle so the tallest point of the pie will be the middle. Pop it straight into the oven for another 15 minutes or until the top is starting to turn golden brown. Take it out of the oven and leave for an 1 hour to set, then serve.