I LOVE all things sour and tart. When I make this for myself alone, I tend to add a lot more lemon juice, it's just so good. The light, crispy, fluffy meringue & the creamy lemon curd, a mouthful of absolute Deliciousness!
.JPG)
P.s Don't be lazy & use shop bought pastry, make your own, trust me the difference is noticeable. Home made is always the best. That's with everything really.
Ingredients for the shortcrust pastry
250g plain flour
150g butter cold cut into small cubes
80g sugar
1 large egg
Ingredients for the filling
3 tbsp corn flour
150g caster sugar
Zest of 3 large lemons
Juice from 4 lemons
130g butter cut into cubes
4egg yolks & 2 whole eggs
Ingredients for the meringue
5 egg whites
300g caster sugar
2 tsp corn flour
Method for the pastry
In a food processor add the flour and the butter. Switch the food processor on, once combined & resembles crumbs, add the sugar whilst still on the. Add in the eggs. Once it resembles a dough take out the food processor. Roll out & transfer to two pie dishes. Prick the case using a fork & place a baking sheet over the top & full it with dry beans. Switch the oven on 200c/ fan and blind bake the pastry for about 15 minutes. Remove the beads & continue baking for a further 9 minutes. (Make sure you keep swapping both pie dishes around so they cook evenly. Once the pastry is pale & golden take out the oven & set aside. Put the heat of the oven on low.
Method for the lemon curd
Get a large saucepan & add the cornflower, sugar & lemon zest. Put the pan on medium heat & strain the mixture. Add the lemon juice & continue cooking, it will start forming a liquid. Continue stirring. (make sure to add the lemon juice a bit at a time not all together) stir it constantly until the mixture thickens. Once it starts bubbling take off the heat & add the butter. Using an electric whisk beat the butter in until it's all melted. Whisk in the egg yolks & egg. Once combined mix using a spoon & put it back on heat. Keep stirring vigorously until the mixture thickens & goes nice & lumpy. Take off the heat & set aside.
Method for meringue
In an electric mixer add the egg whites & whisk until soft peaks are formed. Put the electric mixer on low & gradually add the sugar. Make sure you don't over mix the whites. Whisk in the cornflour & continue whisking until nice and thick. Then switch the mixer off. Quickly heat up the lemon curd ready to be filled in the pastry cases.
Once heated add the lemon curd equally to both pastry cases, dollop meringue on top of both pies straight away, & return to the oven for about 20 minutes until the meringue is colored slightly & crisp. Let the pie cool down for 1 hour. Remove from the cases & let it cool for another 3 hours then eat up. Enjoy!
.JPG)
150g butter cold cut into small cubes
80g sugar
1 large egg
Ingredients for the filling
3 tbsp corn flour
150g caster sugar
Zest of 3 large lemons
Juice from 4 lemons
130g butter cut into cubes
4egg yolks & 2 whole eggs
Ingredients for the meringue
5 egg whites
300g caster sugar
2 tsp corn flour
Method for the pastry
In a food processor add the flour and the butter. Switch the food processor on, once combined & resembles crumbs, add the sugar whilst still on the. Add in the eggs. Once it resembles a dough take out the food processor. Roll out & transfer to two pie dishes. Prick the case using a fork & place a baking sheet over the top & full it with dry beans. Switch the oven on 200c/ fan and blind bake the pastry for about 15 minutes. Remove the beads & continue baking for a further 9 minutes. (Make sure you keep swapping both pie dishes around so they cook evenly. Once the pastry is pale & golden take out the oven & set aside. Put the heat of the oven on low.
Method for the lemon curd
Get a large saucepan & add the cornflower, sugar & lemon zest. Put the pan on medium heat & strain the mixture. Add the lemon juice & continue cooking, it will start forming a liquid. Continue stirring. (make sure to add the lemon juice a bit at a time not all together) stir it constantly until the mixture thickens. Once it starts bubbling take off the heat & add the butter. Using an electric whisk beat the butter in until it's all melted. Whisk in the egg yolks & egg. Once combined mix using a spoon & put it back on heat. Keep stirring vigorously until the mixture thickens & goes nice & lumpy. Take off the heat & set aside.
Method for meringue
In an electric mixer add the egg whites & whisk until soft peaks are formed. Put the electric mixer on low & gradually add the sugar. Make sure you don't over mix the whites. Whisk in the cornflour & continue whisking until nice and thick. Then switch the mixer off. Quickly heat up the lemon curd ready to be filled in the pastry cases.
Once heated add the lemon curd equally to both pastry cases, dollop meringue on top of both pies straight away, & return to the oven for about 20 minutes until the meringue is colored slightly & crisp. Let the pie cool down for 1 hour. Remove from the cases & let it cool for another 3 hours then eat up. Enjoy!
.JPG)
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