Lemon Meringue Pie

by Judy Barden Next month: Roasted shoulder of Lamb with Spring vegetables

Lemon meringue pie is always a favourite dessert but does require a little eff ort. It has three elements that need to be brought together, a pastry case, lemon fi lling and a meringue. Give yourself time and its defi nitely worth the eff ort. Enjoy!

Ingredients

For the pastry

175g plain fl our 100g cold butter, cut in small pieces 1 tbsp icing sugar 1 egg yolk

For the fi lling

2 level tbsp cornfl our 100g golden caster sugar 2 large lemons, zested 125ml fresh lemon juice (from 2-3 lemons) 1 small orange, juiced 85g butter, cut into pieces 3 egg yolks and 1 whole egg

For the meringue

4 egg whites, room temperature 200g golden caster sugar 2 tsp cornfl our For the pastry, put the plain fl our, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind – make sure the mix is not overworked. Tip the pastry onto a lightly fl oured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fl uted fl an tin. Trim and neaten the edges. Press pastry into the fl utes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork and chill for at least 30 mins. Put a baking sheet in the oven and heat the oven to 200C/180C fan/ gas 6. Bake the pastry case ‘blind’ (line with baking parchment and then fi ll with ceramic baking beans ) for 15 mins, then remove the paper and beans and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4. While the pastry bakes, prepare the fi lling. Mix the cornfl our, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.

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