Lemon meringue pie recipe

How to make a lemon meringue pie.

Chef has made a decadent lemon meringue pie recipe .

If you want a dessert that will impress everyone then this recipe is for you.

It is a really easy food recipe, if you thought that a lemon meringue pie was too complicated, then think again.

The lemon curd is creamy and the meringue is soft, light and silky smooth.

Ingredients for lemon meringue pie

4 medium Egg whites
4oz Caster sugar
Chef Jeenas Lemon curd recipe

Pastry ingredients

7oz Plain flour
1 Tbsp Caster sugar (optional)
3 + 1/2oz Butter/Margarine
6-7 Tbsp Water

Pictures of the silky soft meringue.

How to make a lemon meringue pie

Place flour and sugar in a bowl and make the pastry by rubbing the butter and flour together using your fingers.

Add the water one spoonful at a time to bring the pastry dough together.

Roll out and place into a greased and floured 9 inch flan tin or spring foam baking tin.

Make sure the sides are even and neat.

Place some greaseproof paper on top of the pastry and fill with dried beans.

Cut any excess paper from the edges.

Place into a hot oven at gas mark 6 for 10 minutes.

Remove the paper and dried beans and place back into the oven for a further 5 minutes.

Leave the pastry in the tin to cool.

After the pastry is baked and cooling start to make Chefs lemon curd recipe as directed, this does not take very long.

Once the lemon curd is ready and off the heat get started on the meringue.

Place the egg whites in a large bowl.

Use an electric whisk to whisk the egg whites.

The egg whites should be whisked until a stiff peak forms.

This will only take 1-2 minutes at the most.

Do not over whisk, you can stop and start the whisk if you are unsure.

Once the soft peaks have formed gently sprinkle in half of the caster sugar.

Whisk the egg whites with the sugar until it looks all shiny and glossy.

This will take less than a minute, do not over whisk.

The meringue should feel silky and smooth between your fingers.

Pour the lemon curd into the pastry case.

Gently sprinkle the meringue with the other half of the caster sugar.

Use a metal spoon to fold the sugar into the meringue.

To fold move the spoon over and under the meringue, try to keep as many air bubbles in the meringue as possible.

Do not mix or stir or else the meringue will go flat.

Once the sugar has been folded in you should be left with a shiny meringue.

Use a piping bag to top the lemon curd pastry with the meringue.

You can spoon the meringue on top of the lemon curd and gently make flicks in the meringue using the back of a spoon or fork.

Bake in a hot oven at gas mark 6 for 10 minutes or until the meringue has a slight golden brown edge.

Lemon meringue pie can be eaten warm or cold, if you let the pie cool down a little then place it in the fridge it will set a lot more than if eaten warm.