Lemon Meringue Pie
This lemon pie won’t last long when prepared!
We used a basic French meringue but you can use an Italian meringue for a longer lasting and more stable meringue.
Ingredients
- 300 g sweet pastry
- 2 lemons zest and juice
- 2 large eggs
- 110 g caster sugar
- 100 g butter-cold cut into small cubes
- 100 g white chocolate optional
Meringue
- 100 g egg white
- 200 g sugar
Instructions
- Preheat the oven to 180˚C.
- Roll out the pastry on a lightly floured surface. Line 4 individuals tartlets fluted removable bottom tart tin with the pastry. Fill the pastry with parchment or oven safe cling film with the blind baking beans.
- Place in the oven and blind bake for 15-20 minutes until fully cooked. Remove from the oven and allow to cool.
- The next step is optional.
- In a small bowl, over simmering water, melt the white chocolate. Stirring until smooth. Remove from the heat and brush the melted white chocolate into the baked pastry shell. This will help reduce dampening the pastry once the lemon curd mix is poured into the shell. Set aside to cool and harden.
- In the meantime, prepare the lemon curd mix. Set a saucepan with simmering water over medium heat.
- Place in a bowl, the lemon zest and juice, sugar and eggs.
- Immediately, Whisk to combine and place the bowl over the simmering water.
- Whisk continuously, by hand, until it thickens and coat the back of a spoon. Remove from the heat and whisk in the cold butter, piece by piece.
- Pour over the cooled blind baked tart shell and set aside to cool for 30-45 minutes.
- When the tart is set, prepare the meringue.
- In a clean bowl, whisk the egg whites until light and slowly whisk in the 200g of caster sugar. Continue to whisk until perfect shine and stiff peak is achieved.
- Spoon the mixture over the lemon mixture and using a grill of an oven or a blowtorch lightly colour the top.
- Serve immediately.
