Lemon Meringue Pie Recipe Olive Magazine

Gradually stir in the lemon juice then 150ml water.

Lemon meringue pie recipe olive magazine. I prefer lemon meringue pie recipes like this one that call for water rather than recipes using milk. Roll out the pastry and line a deep 23cm loose based tart tin. Don t worry about the shape just smooth down any really spiky bits with a wetted finger if you want to make mini pavlovas then shape each meringue blob into a nest shape with a teaspoon.

Try our step by step guide to create the perfect lemon meringue pie. Remove from the heat and beat in the butter until melted. Add the butter and pulse briefly a dozen or so times until you have coarse crumbs resisting the temptation to over process or the pastry can become tough rather than tender.

Put the meringues in the oven and turn the heat down to 140c fan 120c gas 1 and cook for 1 hour. Heat the oven to 200c fan 180c gas 6. What more could you want.

Turn the oven down to 180c fan 160c gas 4. To make the pastry add the flour icing sugar and salt to a food processor and pulse briefly to mix. We love lemon meringue pie but we ve given it an update with this raspberry version.

Of lemon juice and 1 t. Bring to a simmer stirring constantly and bubble for a couple of minutes until thickened and smooth. A classic impressive lemon meringue pie with crisp pastry tart curd and fluffy meringue that s easy to make.

Spoon or pipe a swirl of meringue on top of the biscuit crumbs and put the spoons on a baking sheet. Line the pastry with baking paper fill with baking beans and bake for 15 minutes then lift out the paper and bake again for a further 10 minutes or until the pastry is golden and looks dry. Fluffy meringue over creamy sweet tart lemon filling is a crowd pleasing classic.