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A twist on how to bake a classic Lemon Meringue Pie – delicious.
Lemon meringue pie always used to be THE dessert to have whenever I went out, but the thing is, its hardly ever on the menu anymore! This makes me sad as I adore meringue, and pastry, and lemon so the answer seems obvious, I had to make it.
I admit from the start that I tried 3 different recipes that I found online but I couldn’t get it right without a little bit going wrong, or not quite being good enough to write up in my own opinion. This led to a little bit of experimentation, some Homemade Lemon Curd , and this beauty was born!
I decided after my fails, and the utter deliciousness of my lemon curd, that I would try and make this easier for everyone, including myself! You could use an already baked pastry case from the supermarket, or make your own… you could use some shop bought lemon curd, or make your own… make a normal meringue, or an italian meringue! Its entirely up to you!
My parents have always been a bit funny about meringue that isn’t baked entirely in an oven because of the potential of it being raw eggs and such, so this led me to make an italian meringue!
I’m not saying the eggs are 100% cooked, but they are more stable, more cooked, and better than a normal meringue in my opinion! I used the Meringue Girls italian meringue method as I wanted to make sure that it was correct and would work – and it did! Surprisingly easy, and so delicious!
Such a classic, well-loved dessert, I felt I needed to have this on my blog for you all, so ta daa! My super easy, super delicious lemon meringue pie – a show stopper and absolute crowd pleaser!
I have many dessert recipes on my blog, but this one (I can’t lie) Is up there with my favourites and I hope it will be for you guys too – just like my After Eight Tart, Sticky Toffee Pudding, Lemon Posset Tart, and my Creme Egg Fondants!
This delicious dessert can be stored in the fridge, and is a lot more likely to work as you’re not have to bake the lemon separately, or even the meringue! (Plus – I think blowtorched meringue looks pretty!)
Lemon Meringue Pie!
- 175 g plain flour (plus extra for dusting)
- 100 g unsalted butter (cold, diced, plus extra for greasing)
- 1 tbsp icing sugar
- 1 egg yolk
- 325 g lemon curd
Italian Meringue Topping
- 225 g granulated sugar
- 6 tbsp water
- 120 g egg whites (roughly 4 medium eggs)
- Sift the plain flour, icing sugar, and add the diced, cold unsalted butter, egg yolk, and 1tbsp of cold water into a food processor.
- Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!
- Grease & flour a tart/pie/flan tin (I use a loose bottomed one).
- Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s).
- Press the pastry into your tin and trim/neaten the edges. Fill any gaps with excess pastry so it's completely covered! Refrigerate for 1/2 an hour!
- Refrigerate for 30 minutes.
- Preheat the oven to 200ºC/180ºC fan.
- Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'blind' for 15 minutes.
- Remove the parchment and beans/rice, and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! Then leave to cool in the tin.
- Once the pastry case is cooled, fill with the lemon curd - I use my homemade lemon curd (*link to the recipe in the notes at the bottom).
- Leave to go cold in the fridge whilst you make the meringue!
Italian Meringue Topping
- Pour the granulated sugar and the water into a heavy-based saucepan and bring to boil, stirring occasionally with a wooden spoon.
- When the mixture starts to boil, monitor the temperature until it reaches 120ºC (Firm Ball Stage) with a sugar thermometer!
- When the mixture is heating up and boiling, if any sugar splashes up the side of the pan, brush the sides with a pastry brush and cold water to get rid of it. (this will stop the mixture crystallising and messing up!)
- Whilst the sugar syrup is getting towards the temperature, whisk the egg whites into stiff peaks in a spotlessly clean bowl - I seriously recommend using an electric stand mixer as it'll make it easier as if you're doing it by hand you will need two people and a steady hand!
- When the sugar syrup has reached the temperature and the egg whites are at stiff peaks start to pour the sugar syrup onto the egg whites at the edge of the bowl whilst still whisking - make sure you do this slowly so it’s a constant trickle of sugar syrup and the egg whites stay smooth!
- Continue to whisk throughout whilst the sugar syrup is pouring in, and after its all whisked in continue to whisk the mixture fast and on a high speed for 5-7 minutes until the mixture is smooth, and has cooled down.
- Dollop onto the lemon filling/pastry, and blowtorch lightly, or flash under a hot grill to brown the edges of the meringue!
- *Take a look here for my Homemade Lemon Curd Recipe!
- If you don't want to or don't feel confident enough to make an italian meringue then you can do a normal meringue using the 4 egg whites, and 200g of caster sugar and mix like you would a normal meringue - blowtorch or flash under the grill in the same way as above to brown! When pouring the sugar syrup onto the egg whites try to do this at the edge of the bowl so the heat isn't going directly into the largest part of the egg white mixture.
- You can also use pre-made sweet shortcrust pastry instead of making your own - grease & flour the tin as said above and line with the pastry - bake in the same way as written above!
- This will last in the fridge for 2 days!
- I used this Tart Tin
- I used this Sugar Thermometer
Find my other Recipes on my Recipes Page!
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