Lemon Meringue Pie Recipe: A Zesty UK Twist

The classic lemon meringue pie is a timeless dessert, and this recipe gives it a delightful UK twist, using readily available ingredients and adapting techniques for perfect results. Let's dive into creating a truly delicious lemon meringue pie!

Ingredients:

This recipe provides enough for a 9-inch pie.

For the Pastry:

• 225g plain flour
• 110g cold unsalted butter, cubed
• 50g caster sugar
• 1 large egg yolk
• 2-3 tbsp iced water

For the Lemon Filling:

• 4 large lemons
• 200g caster sugar
• 100g unsalted butter
• 4 large eggs
• 1 tbsp cornflour

For the Meringue:

• 4 large egg whites
• 200g caster sugar
• 1 tsp white wine vinegar (optional, for extra stability)

Instructions:

Making the Pastry:

1. Combine Dry Ingredients: In a large bowl, sift together the flour and sugar.
2. Cut in Butter: Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs. This is crucial for a flaky crust.
3. Add Egg Yolk: Stir in the egg yolk.
4. Add Water: Gradually add the iced water, mixing until the dough just comes together. Avoid overmixing.
5. Chill the Dough: Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This prevents shrinkage during baking.
6. Roll and Bake: On a lightly floured surface, roll out the pastry to a circle slightly larger than your 9-inch pie dish. Carefully transfer it to the dish, trim the edges, and prick the base with a fork.
7. Blind Bake: Line the pastry with baking paper and fill with baking beans or rice. Bake at 180°C (160°C fan/Gas Mark 4) for 15 minutes. Remove the paper and beans and bake for another 5-7 minutes, until lightly golden.

Making the Lemon Filling:

1. Zest and Juice: Finely zest the lemons, then juice them. Strain the juice to remove any seeds.
2. Combine Ingredients: In a saucepan, combine the lemon zest, lemon juice, sugar, and butter. Heat gently, stirring until the butter is melted and the sugar is dissolved.
3. Whisk Eggs and Cornflour: In a separate bowl, whisk together the eggs and cornflour until smooth.
4. Temper the Eggs: Gradually whisk a little of the hot lemon mixture into the eggs to temper them, preventing them from scrambling. Then, pour the tempered egg mixture into the saucepan.
5. Cook the Filling: Cook over a low heat, stirring constantly, until the filling thickens. This should take around 5-7 minutes. Remove from heat.

Making the Meringue:

1. Whisk Egg Whites: In a clean, dry bowl, whisk the egg whites until stiff peaks form.
2. Gradually Add Sugar: Gradually add the caster sugar, one tablespoon at a time, continuing to whisk until the meringue is glossy and stiff. Add the vinegar (if using) at the end.
3. Assemble the Pie: Pour the lemon filling into the pre-baked pastry shell. Spoon the meringue over the filling, ensuring you seal the edges to prevent the filling from drying out.
4. Bake and Cool: Bake at 180°C (160°C fan/Gas Mark 4) for 12-15 minutes, or until the meringue is golden brown.
5. Cool Completely: Let the pie cool completely before serving. This allows the filling to set properly.

Tips for the Perfect Lemon Meringue Pie:

• Use Fresh Lemons: The flavour of fresh lemons is significantly better than bottled juice.
• Don't Overbake: Overbaking can result in a dry crust and cracked meringue.
• Cool Slowly: Allowing the pie to cool gradually prevents the filling from weeping.
• Serve Chilled: A chilled lemon meringue pie is the most enjoyable.

Enjoy your homemade, delicious lemon meringue pie! This UK-adapted recipe provides a zesty and delightful dessert perfect for any occasion. Remember to share your baking creations on social media using relevant hashtags! #LemonMeringuePie #BakingUK #DessertRecipe #HomemadePie #UKRecipe