Lemon Meringue Pie

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Lemon Meringue Pie

Recipe by Laurent Loudeac – Executive Chef at Hippopotamus Restaurant

Base

• 1 sheet sweet shortcrust pastry
• 1 tart mould w removable base

Lemon Curd

• 50g (1/3 Cup) cornflour
• 125ml (1/2 Cup) water
• 250ml (1 Cup) fresh lemon juice
• 430g (2 cups) caster sugar
• 60g butter, coarsely
• 4 egg yolks

Meringue

• 4 eggwhites
• 75g castter sugar
• 1 pinch salt

1. Preheat oven to 180°C. Line pastry dish with pastry, making sure it overlaps the sides.

2. Line the pastry with a piece of baking paper, and fill the dish with pastry weights or rice. Bake in oven for 15 minutes.

3. Remove the paper and pastry weights or rice, and bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.

4. Lemon Curd: Combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens.

5. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat, whisk in butter and egg yolks.

6. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely. Alternatively if you’re rushed, spread the lemon curd flat on a tray cover with plastic wrap and refrigerate for an hour.

7. Meringue: Place eggwhites and salt into a clean, dry bowl and whisk with an electric beater. Start whisking then add half the sugar gradually until soft peaks form, then add the remaining sugar one tablespoon at a time until the mixture is thick and glossy.

8. Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in the oven for 5 minutes or until the meringue peaks are light golden. Alternatively, you can use a blow torch to colour the meringue. Set aside to cool and serve. Goes well with a berry compote.

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