Lemon Meringue Pie Pastry Recipe

While the pastry bakes prepare the filling. Put a crumpled sheet of baking paper or tinfoil into the pastry case and fill it with dry chickpeas rice or beans. When everything is crumbly sprinkle in 1 tablespoon of water.

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First make the pastry.

Lemon meringue pie pastry recipe. Transfer the meringue into a piping bag with a plain nozzle and pipe the meringue on top. Start by making the pastry. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture.

Whisk in the caster sugar a spoonful at a time whisking well and at a high speed between each addition. Roll out pastry on lightly floured thermo mat until the correct size for your pie dish. Pile the stiff egg whites onto the lemon filling beginning at the edges then filling into the middle.

Then create a swirl on the top of the meringue. Tip in the flour and a pinch of salt then rub or beat to form a dough. Lightly flick the surface of the meringue to create soft peaks.

Make the orange juice up to 200ml with water and strain into the pan. Stir in water lemon juice and lemon zest. Remove beans or rice and paper bake another 10 minutes and allow to cool.

Then add the butter and lard and using only your fingertips lightly rub the fat sinto the flour again lifting the mixture up high. Strain and stir in the lemon juice gradually. Bake in moderate 180 c oven for 10 minutes.

Spread the meringue on to the lemon curd filling ensuring you spread the meringue to the edges of the pastry and bake for 25 30 minutes until the meringue is browned on top. Cook over a medium heat stirring constantly until thickened and smooth. Mix the cornflour golden caster sugar and lemon zest in a medium saucepan.

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