Lemon Meringue Pie

Generally speaking, I prefer fruity desserts. I'm not a huge fan of chocolate and after a great whopping meal, something a little tart and fresh goes a long way to perking you up. I got the idea in my head that I wanted to make a lemon meringue pie and it wouldn't leave me. Finally, on a rainy Saturday afternoon I gave in and made it; a little sunshine was injected into the room when I had a bite.

Lemon Meringue Pie

For the pastry:

200gr plain flour
60gr butter, cold
3 tbsp water
1 tbsp icing sugar
A pinch of salt

Preheat the oven to 200 degress C. Sift the flour, icing sugar and salt into a bowl and add the butter, cut into small cubes. Rub together until breadcrumb texture. Add the water and work into a ball. Don't knead it. Roll out so that it is enough to cover your 23 inch loose bottomed flan tin. Line with greaseproof paper, fill with baking beans and blind bake for 15 mins.

For the filling:

40gr cornflour
3 lemons
3 egg yolks
80gr butter
80gr sugar
1 tsp vanilla extract
100ml water

Set up a bowl on top of a saucepan of simmering water. Zest and juice the lemons into this bowl. Add the water and the cornflour and whisk constantly until it is a thick paste. Take off the heat and whisk in the egg yolks, butter and sugar. Stir in the vanilla extract.

For the meringue:

80gr sugar
3 egg whites
1 tbsp rose water

Turn the oven down to 180 degrees C. Whisk the egg whites until they are stiff peaks. Fold in the rose water and add 40gr of the sugar. Whisk again until stiff and glossy. Using a metal spoon, fold in the remaining sugar, and give it another whisk.

To assemble, spoon in the lemon mixture and top with the meringue, making slight peaks. If you like you can sprinkle with a little extra sugar for a crunchy top. Bake for 20 minutes, leave to cool and turn out.