Lemon Meringue Pie

Ingredients

Sweet pastry

Soft flour

1 kg

Butter

500 g

Sugar

150 g

Salt

5 g

Eggs

3 nos


Method

  1. Rub the cold butter into the flour, sugar and salt until a breadcrumb texture is achieved.
  2. Add the eggs and mix to form a smooth dough. Be careful not to overwork the dough.
  3. Line tart moulds with the paste and allow to rest for about 20 mins.
  4. Dock and bake blind for about 15 – 20mins at 180 C, depending on size of tart.
  5. Once cooked, allow to cool.

Ingredients

Lemon curd

Water

625 g

Sugar

300 g

Cornflour

125 g

Lemons

4-5 nos

Butter

125 g

Yolks

10 nos


Method

  1. Prepare curd by boiling water, sugar, lemon juice and zest to a syrup.
  2. Thicken with diluted corn flour, remove from heat and whisk in the butter and egg yolks.
  3. Fill the pastry case.

Ingredients

Meringue

Egg whites

20 nos

Sugar

1 kg


Method

  1. Whisk egg whites in a clean, dry bowl until foamy, then add sugar in 3 parts.
  2. Whisk until firm and smooth.
  3. Pipe on top of curd and brown in oven using salamander or a pastry torch.

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