Prep Time: 1hr 30mins for the prep, 1hr 45 cooking time. It’s a long one!
Serves 6 – (Depends really, if you don’t like to share, it serves one!)
Everything you’ll need to make heaven on a plate
|How Much?||Perfect Pastry|
|100g||Cold butter (cut into pieces)|
|How Much?||Lemony Goodness|
|2 level tbsp||Cornflour|
|100g||Golden caster sugar|
|2||Whole lemon zest|
|1||Juice of a small orange|
|85g||Butter, cut into pieces|
|3||Egg yolks plus ONE whole egg|
|How Much?||Meringue Topping|
|4||Egg whites (room temp)|
|200g||Golden caster sugar|
|2 level tbsp||Cornflour|
Take your time, don’t rush. Husband has to taste this as I am actually allergic to lemon! Enjoy! For the pastry, I used a simple shortcrust recipe but not from a bag!
For the pastry…
- Rub the flour and butter quickly together to form coarse breadcrumbs. Keep going until all butter is rubbed into the flour
- Add in a pinch of salt and the icing sugar, and rub again.
- Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin.
- Trim and neaten the edges and press pastry into flutes
- Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight if you like!)
- Pre heat oven to 200C/fan 180C/gas 6 and bake the pastry case ‘blind’ (filled with dry beans) for 15 mins. I didn’t have any beans, so I put a side plate in their place and it worked just as well!
- Remove the foil and plate and bake a further 5-8 mins until the pastry is pale golden and cooked.
- Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas
For the lemon filling…
- Mix the cornflour, sugar and lemon zest in a medium saucepan.
- Strain and stir in the lemon juice gradually.
- Make orange juice up to 200ml/7fl oz with water and strain into the pan.
- Cook over a medium heat, stirring constantly, until thickened and smooth. If you find after 10 mins it’s bubbling but not thickened, add a tiny bit more cornflour to help it along!
- Once the mixture bubbles, remove from the heat and beat in the butter until melted.
- Beat the egg yolks (save white for meringue) and whole egg together
- Stir into the pan and return to a medium heat.
- Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.)
- Take off the heat and set aside while you make the meringue.
For the meringue…
- Put the egg whites in a large bowl and whisk to soft peaks
- Add half the sugar a spoonful at a time, whisking between each addition without over-beating.
- Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick.
- Quickly reheat the filling and pour it into the pastry case.
- Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding).
- Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
- Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured.
Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day!