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Glynne’s Lemon Meringue Pie

Glynne's Lemon Meringue Pie recipe image
This homemade lemon meringue pie delivers a perfect balance of sweet and sour flavors in every bite. The recipe begins with a simple, tender pastry made from self-raising flour and margarine, subtly enhanced with orange zest for a complex aroma. The filling is a rich, velvety lemon custard thickened with cornflour and enriched with egg yolks, providing a bright citrus punch that cuts through the sweetness. Topped with a cloud-like meringue whipped from egg whites and sugar, the pie is baked until the topping is golden brown and crisp.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1219.0
Dietary: Vegan
Description
This homemade lemon meringue pie delivers a perfect balance of sweet and sour flavors in every bite. The recipe begins with a simple, tender pastry made from self-raising flour and margarine, subtly enhanced with orange zest for a complex aroma. The filling is a rich, velvety lemon custard thickened with cornflour and enriched with egg yolks, providing a bright citrus punch that cuts through the sweetness. Topped with a cloud-like meringue whipped from egg whites and sugar, the pie is baked until the topping is golden brown and crisp.
Directions
  1. 1
    Preheat oven to 180-200°C (350-400°F).
  2. 2
    For the pastry, rub the margarine into the self-raising flour until it resembles breadcrumbs.
  3. 3
    Stir in the grated orange rind and 2 oz of caster sugar.
  4. 4
    Add the beaten egg and mix well.
  5. 5
    Add water one tablespoon at a time until the dough forms a cohesive ball.
  6. 6
    Cover the dough with cling film and refrigerate for at least 30 minutes.
  7. 7
    For the filling, combine lemon juice and grated rind in a jug. Add water to make just under half a pint of liquid.
  8. 8
    In a separate cup, mix the cornflour with a couple of tablespoons of the lemon mixture until smooth.
  9. 9
    Pour the cornflour mixture and the remaining lemon liquid into a saucepan.
  10. 10
    Heat over medium heat, stirring continuously, until the mixture thickens significantly and the raw cornflour taste is cooked out.
  11. 11
    Remove from heat and allow to cool, stirring occasionally.
  12. 12
    Roll out the chilled pastry and line an 8-inch flan case or pie dish. Prick the base with a fork.
  13. 13
    Line the pastry with foil and baking beans, then blind bake for 15 minutes until golden.
  14. 14
    Remove the pastry case from the oven and set aside. Reduce oven temperature if it was above 180°C (356°F).
  15. 15
    Stir the egg yolks and the remaining 2 oz of caster sugar into the cooled lemon mixture until smooth.
  16. 16
    Pour the lemon filling into the baked pastry case.
  17. 17
    In a clean bowl, whisk the egg whites with 1 tablespoon of sugar until they begin to peak.
  18. 18
    Gradually fold in the rest of the caster sugar, whisking until stiff peaks form.
  19. 19
    Pile the meringue on top of the pie, spreading it to cover the filling completely.
  20. 20
    Bake until the meringue is nicely browned on top.
  21. 21
    Serve hot or cold.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1219.0kcal
% Daily Value *
Total Fat 70.0g108%
Saturated Fat 22.2g111%
Cholesterol 0.0mg0%
Sodium 1051.0mg44%
Total Carbohydrate 158.9g53%
Dietary Fiber 7.4g30%
Sugars 148.1g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/glynnes-lemon-meringue-pie-2/