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Baked lemon meringue pie
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Prep Time:
325 minutes
Cook Time:
45 minutes
Total Time:
370 minutes
Prepare ahead for a delightful lemon meringue pie to ease your big night jitters.
Ingredients:
  • 437.50 ml plain flour
  • 50.00 gm almond meal (ground almonds)
  • 49.50 gm icing sugar mixture
  • 175g butter, chilled, chopped
  • 2 egg yolks
  • 40.00 gm iced water, approximately
  • 5 eggs, lightly beaten
  • 107.50 gm caster sugar
  • 252.50 gm pure cream
  • 2 tsp finely grated lemon rind
  • 131.25 gm lemon juice
  • 215.00 gm caster sugar
Instructions:
  • Combine flour, almond meal, icing sugar, and butter in a food processor until the mixture resembles fine breadcrumbs. Add yolks and water, and process until the dough just comes together. Transfer the dough onto a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 200°C (180°C fan-forced). Grease a 4cm-deep, 23.5cm (base) round fluted flan tin. Roll out the pastry to 3mm thickness between 2 sheets of baking paper, then line the pan with it, trimming the edges. Chill in the refrigerator for 15 minutes before using.
  • 1. Set the prepared tin on a baking tray. Cover the pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove the weights or rice and paper, then bake for another 10 minutes or until lightly golden. Allow the pastry case to cool. Lower the oven temperature to 180°C/160°C fan-forced.
  • For the lemon filling, combine eggs, sugar, cream, lemon rind, and lemon juice in a bowl. Let it sit for 5 minutes. Pour the mixture into a pastry case and bake for 25 to 30 minutes until the filling is just set. Allow it to cool for 15 minutes before serving.
  • To make the meringue, use an electric mixer to beat the egg whites until stiff peaks form. Slowly add sugar one tablespoon at a time, mixing continuously until the sugar dissolves and the mixture becomes thick and glossy. Spoon the meringue over the filling and bake for 5 minutes, or until the meringue turns golden. Serve as is or freeze for later enjoyment.

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