Description
Zesty Lemon Meringue Magic combines buttery pastry, smooth lemon filling, and fluffy meringue. This classic dessert makes any day special.
Ingredients
Units
Scale
Pastry:
- 225g/8oz flour
- 110g/4oz butter, cold and cubed
- 2 tsp caster sugar
- 2-3 tbsp cold water
Lemon Filling:
- 100g/3 1/3oz caster sugar
- 7 tbsp Cornflour
- 50ml/1 1/3oz boiling water
- Enough cold water to make a smooth paste
- Finely grated zest and juice of 4 unwaxed lemons
- 6 egg yolks, beaten
- 100g/3 1/2oz butter, melted
Meringue:
- 3 egg whites
- 1 pinch salt
- 150g caster sugar
Instructions
- Sift the flour into a bowl, rub in the butter until it looks like breadcrumbs. Stir in sugar.
- Gradually add cold water, 1 tbsp at a time, until the dough just comes together. Don’t overwork it.
- Roll into a ball, wrap in clingfilm, chill for 30 mins.
- Preheat oven to 190C/375F. Grease a 22cm/9 pie dish.
- Roll out the dough on a floured surface, line the dish, and prick the base with a fork.
- Cover with baking paper and fill with rice or beans.
- Bake 15 mins until pale golden. Remove paper and beans, lower oven to 150C/300F.
- Mix sugar and cornflour with enough cold water to make a smooth paste in a pan.
- Gradually whisk in the boiling water.
- Add lemon zest, juice, egg yolks, and melted butter.
- Cook gently over low heat, stirring constantly, until thick.
- Pour into the pastry case and let it cool slightly.
- Whisk egg whites with a pinch of salt until firm peaks form.
- Add 1 tbsp sugar, whisk, then add the remaining sugar 1 tbsp at a time until stiff and glossy.
- Pipe or spoon meringue over the filling.
- Bake 35–45 mins until golden on top and soft inside. Cool for 20 mins before slicing.
Notes
Prepared, tried, and tested by Joy
