Lemon Meringue Pie, one of the classic pie recipes of our time. A crumbly golden crust, with a luscious lemony curd and topped off with glossy toasted meringue. There's nothing more perfect than a tangy yet creamy pie to enjoy on a cool winter day.
Like most of my recipes, this recipe is also Gluten Free. Once I had the recipe for a fool-proof pastry crust, I knew that the first dish I had to make was this Lemon Meringue Pie.
For me cooking and blogging is all about sharing recipes that people make to suit their own palette. Although I love a lemon curd, but when it's too tangy, it just over powers the other textures and flavours. In my steps for the lemon curd I share a tip to start off with only half the lemon juice and incorporate more later to suit your taste. This way you can Make It Your Way!
Yeilds: One 8in Pie/Two 5in Pies
Lemon Curd (~2 cups)
2 unwaxed lemon zest and juiced
5 egg yolks and 2 whole eggs
100g of Caster Sugar
60g cold Chopped Butter (keep in fridge till needed)
For this pie you can use my fool-proof plain Gluten Free Pastry recipe to make your pastry shell. Click here for the link. Once you are ready with your pastry shell, place it in the oven for 20 minutes and let it cook till golden brown throughout. Once your pastry is cooked, take it out of the pastry dish and set aside to cool. At this point you can get on with your curd.
In a saucepan place lemon zest, half of the lemon juice, eggs and egg yolks, sugar, vanilla essence, and place it over low heat. The reason I only add in half of the lemon juice is because once the curd starts cooking, the tartness from the lemons will mellow down, so you can decide how lemony you want your curd to be and add in more lemon juice later accordingly.
After 5 minutes of continuous stirring, taste your curd to see if it is lemony enough for you. At this point you can leave it as is, or pour in the rest of the lemon juice to your preferred choice.
Using a whisk, mix the ingredients till well incorporated. Once mixed well, switch to using a spatula or wooden spoon and continuously keep stirring over medium-low heat till your mixture becomes a nice custardy texture (8-10 minutes over medium-low heat). If it seems like your curd is cooking too fast (heat temperatures vary based on type of stove top), just turn down your heat so the mixture is very slowly cooking the curd and not becoming scrambled eggs.
To check if you have the right consistency, pick up some curd with your spoon/spatula and run your hands through the middle, it should leave a clean trail. Once you are happy with the texture, take it off the heat and mix in all the cold butter. Finally pass your curd through a sieve to leave out any lumpy bits. Now pour preferred amount of curd into your pastry shell and place it in the fridge for at least 30 minutes to set before piping on the Meringue.
For your Meringue, place the ingredients in a heat proof bowl and set over a simmering pan of water (bain marie). Be sure that the bowl is not touching the water and that your water is simmering, not boiling. Using a whisk, mix all the ingredients till the sugar has completely melted. At this point, using a kitchen thermometer, keep mixing the egg white mixture till it hits 150 degrees fahrenheit. If you don't have a kitchen thermometer, keep the bowl over water bath for at least 8 minutes till the sugar is completely dissolved. Once completed, take the bowl off the heat and using a electric or hand mixer whisk the egg white mixture till stiff peaks form.
Once your meringue is ready, start assembling your Lemon Meringue Pie. First, take your pastry out of the fridge and pipe/spread your meringue on top of your curd. Now, you can either use a blow torch to torch your meringue or place your pie into an oven at 430 degrees fahrenheit for 4 minutes and serve.