Lemon Meringue Pie Recipe Nigella

Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs.

Lemon meringue pie recipe nigella. Lemon meringue pie is best served on the day it is made the longer the pie is left to stand the more likey you are to get some weeping particularly if the pie needs refrigerating. Add the icing sugar. Mix the egg yolks 100g cup of the sugar the butter flour cornflour baking powder bicarb and lemon zest in a processor.

Add the lemon juice and milk and process again. Unmold the flat topped cake onto a stand or plate meringue side down. Preheat the oven to gas mark 6 200 c 180 c fan 400ºf.

Crush the nice biscuits into fine crumbs. Put the dough into a shallow pie dish. Rub the butter and flour with your fingers add water and mix.

Whisk egg yolk mixture back into remaining sugar mixture. Stir in water lemon juice and lemon zest. First make the pastry.

Some recipes also suggest sprinkling cake crumbs on the surface of the lemon filling before adding the meringue. Spread the flat sponge surface of the first cake with the lemon curd and then spatula over the cream and top with the remaining cake bronze peaked meringue facing upward. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture.

Pre heat the oven to 180c 350f gas 4. Cook over medium high heat stirring frequently until mixture comes to a boil. Strain and stir in the lemon juice gradually.