Lemon Meringue Pie Recipe With Puff Pastry
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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.
Lemon meringue pie recipe with puff pastry. The intolerant among us can enjoy this delicious dessert. Freeze for 10 minutes then fill each pastry with about 3 tablespoons of lemon curd. Remove from the oven and cool at room temperature for 1 hour.
Place rolled out pastry into pastry tin and press pastry against bottom and sides of a fluted tart pan i used 13 x 4 until snug inside. Place the filled pastry shells onto a baking sheet. Bake in the oven for about 15 minutes until the.
Spoon the meringue over the pudding and spread to the edges of the pastry shells. Heat the lemon curd filling and spoon into the pastry base. Line the bottom with parchment paper and fill with pie weights or dried beans.
Bake for about 35 minutes until golden brown and perfectly flaky. Brush pastry with egg wash. To make the lemon filling place the caster sugar into the thermomix bowl and mill for 10 seconds speed 9.
The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh. Poke holes in the whole pieces of pastry. Preheat oven to 180 degrees celsius fan forced prick the base of the pie with a fork and then blind bake the base for 15 minutes see notes or until golden.
Transfer to the fridge and chill for 3 hours before serving. Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Spoon the meringue all around the edge covering the pastry then spoon to fill the centre and pile it high.
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