Lemon Meringue Pie is my joint favourite type of pie, tying only with Banoffee Pie (Link). It is a pud that is perfect all year round, it is perfect in the summer but is also perfect in the winter when you want something that is light and refreshing.
Lemon Meringue actually reminds me of my late Nan who passed away earlier this year, as she used to serve one each time we went over for dinner. So when I went GF due to my intolerance (Link) I knew I had to get my recipe for this perfect, and I can safely this as done the trick.
For the pastry
- 175g GF plain flour (I use Doves)
- 100g cold butter, cut in small pieces (Use stork bar if DF)
- 1 tbsp icing sugar
- 1 egg yolk
For the filling
- 2 level tbsp cornflour
- 100g golden caster sugar
- finely grated zest 2 large lemon
- 125ml fresh lemon juice (from 2-3 lemons)
- juice 1 small orange
- 85g butter, cut into pieces (Use stork bar if DF)
- 3 egg yolks and a 1 whole egg
For the meringue
- 4 egg whites, room temperature
- 200g golden caster sugar
- 2 level tsp cornflour
Making the pastry
- Pop the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food mixer. On a low speed mix until it starts to bind.
- Dust a work surface with flour and tip out the mixture and gather together until smooth.
- Then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes.
- Prick the base with a fork, line with foil, shiny side down, and chill for a minimum of an hour.
- Pre-heat oven to 180ºC. Fill the pastry still with the tin foil full of baking beads for 15 mins.
- Remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked.
- Set aside. (Can be done a day ahead if you want to get ahead.)
Note: The pastry may crack when cooking (mine did!!!) however do not panic once you put the filling it this will glue together the pastry, and no-one will notice 🙂
Making the filling
- Pre-heat the over to 160ºC or lower once the pastry has come out
- Mix the cornflour, sugar and lemon zest in a saucepan.
- Strain and stir in the lemon juice gradually.
- Make orange juice up to 200ml with water and strain into the pan.
- Cook over a medium heat, stirring constantly, until thickened and smooth.
- Once the mixture bubbles, remove from the heat and beat in the butter until melted.
- Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat.
- Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon.
- Take off the heat and set aside while you make the meringue.
Making the meringue
- Whisk the egg whites into soft peaks in a food mixture
- Then add half the sugar a spoonful at a time, whisking between each addition without overbeating.
- Whisk in the cornflour, then add the rest of the sugar as before until smooth, firm peaks.
Assembling the pie
- Quickly reheat the filling and pour it into the pastry case.
- Immediately put spoonfuls of meringue around the edge of the filling then spread so it just touches the pastry
- Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
- Return to the oven for about 20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing.