Baked meringue desserts are of French origin though the lemon meringue pie has become something of a British classic.
The sweet treat is known for its three key layers – a shortened pastry base, lemon curd filling, and a fluffy meringue topping, all of which are easy to make with this recipe by James Martin.
Sharing it on his website, the TV chef described his lemon creation as “light, sweet and totally tasty”, the pie is ideal for sharing in the afternoon or after dinner.
What’s more, the ingredients can also be divided into individual tins for single-serve portions of the fruity dish.
Like all homemade pies, the pastry does require some careful attention though it’s worth it for the impressive results.
READ MORE: ‘Easily’ cook ‘perfectly crispy’ bacon in 10 minutes using an air fryer
- 100g butter
- 200g plain flour
- 300g caster sugar, plus two tablespoons for the pastry
- One egg
- Six egg whites (for the meringue)
- One jar of lemon curd
- Six egg whites
Make ‘gooey and delicious’ cinnamon rolls in 30 minutes with 4 ingredients[RECIPE]
Make tacos ‘family-style’ in just five steps with simple recipe[COOKING]
Recreate the Great British Bake Off’s biscuit week with expert ginger nut recipe[EXCLUSIVE]
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
Start by preheating the oven to 200C then move onto the pastry mixture.
Place 200g of plain flour into a bowl, add 100g of butter, then rub between the fingers until the mixture resembles coarse breadcrumbs.
Add one egg and a little water then mix between the fingers again. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease the tart tins then remove the pastry from the fridge and roll it out onto on a lightly floured surface.
Line the tin with the thin pastry then chill in the fridge for a further 10-15 minutes. Once moulded to the shape of the tin, blind bake in the preheated oven for 20 minutes.
Leave the pastry to cool then fill with the lemon curd by lightly spreading across the base in an even layer.
To make the hot meringue, place the sugar onto a lined baking tray then pop in the oven for five minutes.
Meanwhile, whisk the egg whites until stiff, then add the hot sugar and whisk, pop into a piping bag and pipe all over the tart, or simple spready over and make peaks with a knife.
Use a blow-torch to give the meringue topping some colour.
Source: Read Full Article