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Embed code for: BBC Food - Recipes - Lemon meringue pie
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30/11/2016 BBC Food Recipes Lemon meringue pie http://www.bbc.co.uk/food/recipes/lemonmeringuepie_86114 1/3 Lemon meringue pie Preparation time 30 mins to 1 hour Cooking time 1 to 2 hours Serves Serves 6 Dietary A classic combination of sharp lemon filling and sweet pillowy meringue, this pie is is on our top ten! By James Martin From Sweet Baby James Ingredients For the sweet shortcrust pastry 225g/8oz plain white flour pinch salt 110g/4oz cold unsalted butter, cubed 2 tsp caster sugar 1 medium freerange egg yolk For the lemon curd 100g/3½oz caster sugar 7 tbsp cornflour 4 large lemons, zest and juice only 6 freerange egg yolks 100g/3½oz unsalted butter, melted For the meringue 6 medium freerange egg whites 300g/10½oz caster sugar Method 1. Sift the flour and salt into a mixing bowl. 2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved. 3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water. 4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using. 5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loosebottomed tin. Place the tin onto a baking tray. Vegetarian 30/11/2016 BBC Food Recipes Lemon meringue pie http://www.bbc.co.uk/food/recipes/lemonmeringuepie_86114 2/3 6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin don't trim at this stage. 7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 1520 minutes or until the pastry is pale golden and dried out remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. 8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl. 9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. 10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth. 11. Beat in the egg yolks, lemon juice and butter. Return to the pan. 12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly. 13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. 14. Bake for about 3545 minutes until the meringue is crisp on the outside and soft and marshmallowlike underneath. 15. Serve warm or cold in slices. 30/11/2016 BBC Food Recipes Lemon meringue pie http://www.bbc.co.uk/food/recipes/lemonmeringuepie_86114 3/3