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Donna Hay's lemon meringue pie
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FOR THE SWEET BAKED SHORTCRUST PASTRY
300g plain flour
175g cold unsalted butter, chopped
40g icing sugar, sieved
1 egg yolk
2 tablespoons iced water
480g lemon curd
1 x quantity no-fail meringue mixture
1. For the pastry: place the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk and water and process until a dough just comes together. Turn out onto a lightly floured surface, gently bring together to form a ball and flatten into a disc shape. Roll out between sheets of non-stick baking paper to 3mm thick and refrigerate for 1 hour.
2. Allow the pastry to stand at room temperature for 5 minutes or until workable. Use the pastry to line a lightly greased 22cm pie or tart tin. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
3. Preheat oven to 180°C. Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes or until the pastry is golden and cooked through. Allow to cool in the tin.
4. Preheat oven grill to high. Place the pastry case on an oven tray. Pour the lemon curd into the pastry case and smooth the top, using a palette knife. Spoon the meringue mixture over the lemon curd and grill for 2-3 minutes or until the peaks of the meringue are golden brown. Alternatively use a small hand-held kitchen blowtorch to brown the meringue. Allow to cool, place the pie on a cake stand or plate and slice to serve.
This recipe was first published in September 2017.