Sweet Sw Pie Sunday S
Topped with sugary peaks and filled with deliciously tangy curd, lemon meringue pie is a classic crowd- pleaser. It’s the perfect dessert to take along to Sunday lunches or to reveal after a family dinner. It’s much easier to make than you may think – simply follow these three easy steps to create this luscious and lemony delight.
1 ½ cups ( 375g) plain flour, sifted ½ cup ( 80g) icing sugar, sifted 125g unsalted butter, chilled, chopped 2 egg yolks 1 tablespoon iced water lemon filling 1 ½ cups ( 375ml) milk 1 cup ( 220g) caster sugar ¹⁄³ cup ( 50g) cornflour 80g unsalted butter, chopped ²⁄³ cup ( 160ml) lemon juice 2 tablespoons finely grated lemon rind 6 egg yolks meringue icing ¾ cup ( 220g) caster sugar ¼ cup ( 60ml) water ¼ teaspoon cream of tartar 2 eggwhites, at room temperature
Step 1: To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.
With the motor running, add the egg yolks and iced water and process until the dough just comes together.
Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for one hour.
Roll the pastry out between two sheets of non- stick baking paper to 5mm thick.
Preheat the oven to 160C. Line a 18cm ( 1 litre- capacity) pie tin with the pastry, trim the edges and prick the base with a fork.
Refrigerate for 15 minutes or until firm. Line the pastry case with non- stick baking paper and fill with uncooked rice or baking weights.
Bake for 15 minutes, remove the paper and weights and bake for a further 20 minutes, or until the pastry is light golden. Remove from the oven and set aside.
Step 2: To make the lemon filling, place one cup ( 250ml) of milk and the sugar in a medium saucepan over medium heat and whisk until the sugar is dissolved. Bring to the boil.
Place the cornflour and remaining milk in a small bowl and stir. Pour into the milk and sugar mixture and whisk.
Add the butter and whisk until melted and combined.
Add the lemon juice, lemon rind and egg yolks and cook, whisking for three or four minutes or until thickened.
Pour the lemon mixture into the pastry shell, smooth the top with a spatula and refrigerate for two hours or until set.
Step 3: To make the meringue icing, place the sugar, water and cream of tartar in a small saucepan over high heat and stir with a metal spoon until just combined.
Bring to the boil, reduce heat to low and cook for three minutes. Place the eggwhites in an electric mixer and whisk until soft peaks form.
While the motor is running, add the sugar mixture in a thin, steady stream and whisk for one or two minutes, or until thick and glossy.
Spoon the meringue over the lemon filling and grill under a preheated hot grill for 30 to 60 seconds or until golden.
Serves 6- 8.