+ If you don’t have a kitchen blowtorch, preheat a grill to high and cook for 30 seconds–1 minute or until lightly golden brown. + If the dough is too soft after rolling, place in the fridge for 5–10 minutes or until firm enough to handle. Any grease or water can prevent the eggwhites from forming soft peaks. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 12 hours or until set. + When making meringue, it’s important to start with a clean dry bowl and clean tools. Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 34 minutes or until thickened. Spoon the meringue over the filling and, using a kitchen blowtorch, torch until lightly golden. While the motor is running, add the hot sugar syrup in a thin steady stream and whisk for 1–2 minutes or until thick and glossy. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until soft peaks form. Bring to the boil, reduce heat to low and cook for 4 minutes. To make the meringue, place the sugar, water and cream of tartar in a saucepan over high heat.
Lemon meringue pie free#
To make the meringue-make sure your bowl is free of any grease-dont use a plastic bowl. The key is to spread the meringue over the pie filling while its still very warm. Pour into the tart pan on top of the crust. Bakers sometimes notice that their meringues weep after baking. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set. Place condensed milk in a bowl, then whisk in the egg yolks and lemon juice and zest. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan. Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened. Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl. Place the cornflour and remaining milk in a small bowl and stir to combine.
And the filling recipe makes a TON – just look at how high that filling is piled into the pastry crust! – so there’s no skimpy, barely-there lemon flavor here. It is so thick and rich and sweet with this tart edge that cuts through some of that sweetness. What I love about this pie is the lemon custard filling. Between whisking the meringue and cooking the filling, there are a few parts to this recipe, but I promise it will be explained thoroughly so you can get to eating it faster!
I think what helps take some of the pressure off is that components can be made step-by-step which eliminates some of that harried need to scramble and get everything together at once. Yes, yes I could! And I did! And so can you 🙂 I know I’m a pretty awesome home baker but could I manage to make a meringue pie without it completely blowing up in my face? And if you ever thought lemon meringue pie sounds too daunting – whether it be too many eggs that are all separated, or finicky meringue-making, or preparing the lemon custard… well I have to say, I was there too! For the longest time, I put off making this type of pie because frankly, the steps seemed a little scary to me.
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