Lemon Meringue Pie Recipe

The sun has finally come out in England so I decided to celebrate and bake a summery Lemon Meringue Pie! As you can tell, I had a little too much fun with the blowtorch but it makes it very entertaining for everyone watching when you nearly burn (caramelize) the meringue on top!

On to the recipe: 

Ingredients: 

Biscuit Base - 

300g hobnob or digestive biscuits (or any you like really)

100g butter / margarine

Lemon Curd - 

4 lemons (zest and juice)

4 eggs

300g caster sugar

200g cold cubed butter 

2 tsp cornflour

Meringue - 

6 egg whites

250g caster sugar

1. For the biscuit base, melt the butter and completely combine with the biscuits

2. Once combined, place at the bottom of the loose bottomed tin and make sure it's compact

3. Onto the lemon curd, heat the zest and juice of the lemon and the 4 eggs until they are combined

4. On a low heat, whisk in the caster sugar and butter and bring up to a simmer

5. Add the cornflour and stir until the mixture is thick enough to coat the back of a spoon

6. Pour evenly on top of the biscuit base and set in the fridge for 2 hours

7. Whilst cooling, whisk the meringue. Whisk the egg whites until there are stiff peaks

8. Add in the caster sugar and gently whisk (so you don't knock out too much air and there is still soft peaks). At this stage, you can either place it into a piping bag with a star nozzle and spread it in circular motions over the curd or spread it over the curd with a palette knife.

9. Finish the meringue with a blowtorch or under the grill

There you have it a sweet and sharp Lemon Meringue Pie! Enjoy xx