This recipe first appeared on my old blog and as I was lucky enough to be gifted with a new mixer and my lovely friend asked me for a no-fail shortcrust recipe I was itching to make this one.
All the recipes I found for a lemon meringue pie in the past didn’t really appeal to me and I have tried and tested versions of all three elements of the pie so I did a hybrid version of the pie.
I also decided it would be easier to make small pies rather than a large one…they just seem to go further and I didn’t want to get all messy chopping a pie as my lovelies were all strewn around my loungeroom surfaces.
The pastry and the lemon curd are both Donna Hay and the meringue is Jamie Oliver….so here’s my recipe – you definitely need kitchen gadgets to make this recipe! Bebito loves helping press the buttons on kitchen gadgets and stirring things so he helped me quite a lot along the way with this recipe.
- 2 cups of plain flour
- 145g unsalted butter, cubed
- 2 – 3 tablespoons cold water
Whizz the flour and butter in a food processor until it looks like breadcrumbs. Slowly drizzle the water in until pastry forms a ball of dough. Remove pastry and very lightly and quickly knead before forming into a disc and wrapping in clingfilm. Refrigerate for at least half an hour, longer is ok too – especially if you are doing this on a warm day.
Preheat oven to 180 degrees. When you’re ready, roll out to rough shape of your tin (which should be buttered or canola sprayed) and line the tin(s). Prick the pastry a few times with a fork (this just helps it not get all puffy) and blind bake for around 10 mins until pastry is quite a nice gold colour. Cool completely.
I use this shortcrust recipe for EVERY type of pie I make – sweet and savoury and often make up a double batch and freeze the second portion. Some recipes call for caster sugar in sweet recipes but I’m not a mad fan as normally there’s enough sugar elsewhere in the recipe.
I LOVE lemon curd – like LOVE! I love it on French toast with berries especially and we make it quite often thanks to a lemon tree in our backyard that gifts us with loads of lemons.
You could easily make this a few days in advance and store in the fridge until you’re ready.
- 180g butter
- 3/4 cup caster sugar
- 2/3 cup lemon juice, strained
- 3 eggs
Place butter, sugar and lemon juice in a saucepan over a low heat and stir until butter is melted and sugar is dissolved.
Remove from heat and whisk in eggs.Stir over low heat for 8-10 minutes (often needs more for me at least) until thickened. It should be like a thick custard.
Allow to cool and then put in a bowl in the fridge until you need it. It’ll last a couple of days but if you want it to last longer you’ll need to go to the trouble of sterilising a jar and it’ll keep for a few weeks.
This is THE ONLY meringue recipe I use now. Any time I try another it flops so I don’t dare try any others now.
- 6 large free-range or organic egg whites
- 1 cup and 5 Tbsp. superfine sugar
- Pinch of salt
Put your egg whites into a bowl of a mixer, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. You’ll know that it’s thick enough if you can hold the bowl upside-down over your head.
To make the pie:
Two thirds fill the pie case(s) with the lemon curd and then top with the meringue. I wanted a rustic look and just used a butter knife to spread it really generously on top.
Place pies under a grill for a few minutes, until they’re yummy and golden looking on top. Or if you’re super fancy and have a blow torch you can do that too.
I was worried about storing the pies and as they’re a bit high fuss and high cost I didn’t want them to spoil so I looked up how well they’d store. In all honesty, I shouldn’t have worried. I left them to come to room temperature and put them in an airtight container and they were fine on Sunday when I served the leftovers at family dinner with my Mum and Grandma. The one thing I’d caution is that you want to totally make sure the eggs are fresh as you don’t really cook the whites through.
Some TIPS: This is not a low maintenance dessert BUT you can make it so by making the pastry and the lemon curd well in advance (a day or two) and then just do the meringue at the last minute. My 4 year old made his own version which you can see here! His piping is pretty good! 🙂