adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Colin's lemon meringue pie
Colin's lemon meringue pie
0 Likes
Prep Time:
170 minutes
Cook Time:
40 minutes
Total Time:
210 minutes
Irresistible lemon meringue pie: tangy curd, fluffy meringue, and crisp pastry. Unforgettable dessert experience.
Ingredients:
  • 2 gelatine leaves
  • 180ml fresh lemon juice
  • 200g (1 cup) caster sugar
  • 5 eggs
  • 180g butter, chopped
  • Pinch of salt
  • 130g butter, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 1 tsp vanilla paste
  • 2 eggs, lightly whisked
  • 250g (1 2/3 cups) plain flour
  • 300g (1 1/2 cups) caster sugar
  • 125ml (1/2 cup) water
  • 7 egg whites
  • Pinch of cream of tartar
Instructions:
  • In a bowl, use electric beaters to whip butter and sugar until fluffy. Mix in vanilla and egg. Gently fold in flour with a spoon until just mixed. Shape the dough into a disc on a floured surface. Wrap in plastic and chill in the fridge for 30 minutes.
  • Flatten pastry between floured baking paper to a 4mm-thick circle. Gently press it into a 4cm-deep, 24cm fluted tart tin with removable base. Trim off any extra. Chill in the fridge for 20 minutes.
  • Preheat your oven to 200C/180C fan forced. Line the pastry case with baking paper, fill it with pastry weights or rice, and bake for 15 minutes. Then, remove the paper and weights, and bake for an additional 10-15 minutes until golden. Allow it to cool before using.
  • Soak gelatine in cold water for 5-7 minutes until softened. Squeeze out excess liquid. Whisk lemon juice, sugar, and eggs together in a heatproof bowl. Heat over simmering water, stirring constantly, until thick and mixture reaches 75°C on a sugar thermometer (about 6-7 minutes). Remove from heat. Stir in gelatine until dissolved. Gradually add butter, whisking well after each addition. Season with salt. Strain mixture through a sieve into a jug. Pour into pastry case and chill in the fridge for 1 hour to set.
  • Create a sugary syrup by gently warming sugar and water until sugar is dissolved. Increase heat until it reaches 115C (soft ball stage). In a separate bowl, whip egg whites and cream of tartar until soft peaks form. Once the syrup hits 120C (hard ball stage), slowly drizzle into egg whites mixing vigorously. Beat on high for 10 minutes until the mixture is thick, glossy, and cooled.
  • Evenly layer meringue on top of the filling, creating decorative peaks with the back of a spoon. Caramelize the meringue using a blowtorch.

Similar Recipes