A killing lemon meringue pie

First we eat…then we do everything else. Because who needs more text knowing that a killing lemon merge pie is waiting?

Lemon meringue pie
Makes 6-8 pieces

For the pastry:
225 g plain flour, sifted
80 g icing sugar, sifted
125 g cold unsalted butter, chopped
2 egg yolks
1 tablespoon iced water

For the filling:
330 g caster sugar
560 ml milk
75 g corn flour
120 g unsalted butter, chopped
250 ml lemon juice
2 tbs finely grated lemon rind
9 egg yolks

For the meringue:
500 g icing sugar
9 egg whites

Place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and water and process until the dough just comes together. Turn off and gently bring together to form a ball. Wrap in plastic and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 5mm thick. Preheat oven to 160°C. Line an 18cm pie tin with the pastry. Prick the base with a fork. Line the pastry case with non-stick baking paper and fill with uncooked beans or baking weights. Cook for 15–20 minutes, remove the baking paper and beans and cook for a further 20 minutes or until the pastry is light golden. Remove from the oven . Place the sugar and 1 cup of the milk in a saucepan over medium heat and bring to the boil. Place the corn flour and remaining milk in a small bowl and stir to combine. Add to the first pan and whisk to combine. Add the butter and whisk until melted. Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set.
To make the meringue place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form. While the motor is running, add the sugar in a thin steady stream and whisk for until thick and glossy. Spoon the meringue over the filling and, using a kitchen blowtorch, torch until lightly golden.


Photographs by Anna Marie Janssen (portrait) René Mesman (food)
Recipe Ans de Vree
Hair & Make-up Artist Judith Neyens
Model Yunna Zhang

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