The crust, which is made in a food processor and requires no rolling, comes together lickety-split. But what makes it truly special is that there are little bits of salty, crunchy Marcona almonds in it.The topping, the filling, and the crust all work together in beautiful harmony, and I wanted to engineer the recipe so that you can enjoy that deliciousness faster than usual. I like to add a little vanilla extract to my Italian meringue, which somehow makes it seem even creamier.And oh, the crust! In place of traditional pie pastry (which would still be delicious here), I go with a pat-in shortbread crust that somehow both holds together and is wonderfully crumbly in that shortbread kind of way. You don’t have to bake it-because in making it, you beat molten hot sugar syrup into the whites (easier than it sounds), which heats them to a safe temperature. Italian meringue, by contrast, has weight and body to it that’s reminiscent of homemade marshmallows, and it’s incredibly stable, which is why it’s often used as a cake frosting, too. It’s thicker, creamier, and heavier on the palate than the type of airy, ephemeral meringues you might see on diner-style pies-you know, the type that deflates almost immediately on the tongue.
It’s assertively-but not aggressively-lemony, and is balanced by the fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling.This topping is the type of meringue I love, the type that makes my mouth water and sets my heart aflutter. I’ve got a Smokey on my tail.)I like lemon pie so much that I want even more of the bright, sunny lemon flavor to come through, so there’s less sugar and more lemon juice in this filling than you’ll find in most recipes. If you don’t know what that means, it’s likely because you’re much younger than me, and this clue still won’t help you: Breaker 1-9, this is Lemon Pie. (Fun fact: Lemon Pie was my CB handle when I was a kid. Allow to cool completely before cutting or serve very slightly warm.Lemon meringue pie has always been my favorite dessert. Then create a swirl on the top of the meringue.īake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Set aside for a few minutes and then pour into the baked pastry case.įor the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan.
Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat. Measure 450ml/16fl oz of water into a pan and bring to the boil. Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.įor the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes. Line the pastry case with parchment and fill with baking beans. Press the top edge of the pastry so that it stands slightly higher than the top of the tin. Take the pastry-lined tin out of the fridge and trim the excess pastry. Cover in cling film and place in the refrigerator to chill for 30 minutes. Be careful not to stretch the pastry as you tuck it into the corners. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin.
Tip the pastry onto a work surface and roll out to a 3mm thickness. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs.
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