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Hairy Bikers Lemon Meringue Pie

Hairy Bikers Lemon Meringue Pie
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Hairy Bikers’ Lemon Meringue Pie is a classic British dessert that consists of three key layers: a buttery shortcrust pastry base, a rich and tangy lemon curd filling, and a light, pillowy meringue topping. The combination of textures—from the crisp pastry to the smooth filling and fluffy meringue—makes it an indulgent yet refreshing treat.

Ingredients

For the Pastry:

  • Plain flour (175g): The base of the pastry for structure.
  • Butter (100g, chilled and diced): Adds richness and creates a flaky texture.
  • Caster sugar (25g): Sweetens the pastry slightly.
  • Cold water (2-3 tablespoons): Helps bring the pastry dough together.

For the Lemon Filling:

  • Lemons (4, zest and juice): Provides the tart, citrusy flavor.
  • Cornflour (50g): Thickens the lemon filling.
  • Caster sugar (150g): Sweetens the filling and balances the tartness.
  • Egg yolks (4): Adds richness and help set the filling.
  • Butter (50g): Adds smoothness to the lemon curd.

For the Meringue:

  • Egg whites (4): The base for the meringue, whisked to form soft peaks.
  • Caster sugar (200g): Sweetens and stabilizes the meringue.
  • Cornflour (1 tablespoon): Helps stabilize the meringue and create a crispy topping.

Instructions

Step 1: Make the shortcrust pastry

  • In a mixing bowl, rub the chilled butter into the flour with your fingertips until the mixture resembles breadcrumbs.
  • Stir in the caster sugar, then add cold water, one tablespoon at a time, until the dough comes together.
  • Roll the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.

Step 2: Preheat the oven

  • Preheat your oven to 180°C (350°F).

Step 3: Blind bake the pastry

  • Roll out the chilled pastry on a floured surface and line a 23cm pie dish.
  • Trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans.
  • Blind bake the pastry for 15 minutes, then remove the beans and paper, and bake for another 5 minutes until golden and crisp.
  • Set aside to cool while preparing the filling.

Step 4: Make the lemon filling

  • In a saucepan, combine the lemon juice, zest, caster sugar, and cornflour with 300ml of water.
  • Stir over medium heat until the mixture thickens and comes to a boil.
  • Remove from heat, and whisk in the egg yolks and butter until smooth.
  • Pour the lemon filling into the cooled pastry shell.

Step 5: Prepare the meringue

  • In a clean mixing bowl, whisk the egg whites to soft peaks using an electric mixer.
  • Gradually add the caster sugar, one spoonful at a time, while whisking, until the meringue is glossy and holds stiff peaks.
  • Fold in the cornflour gently to stabilize the meringue.

Step 6: Top with meringue and bake

  • Spoon the meringue over the lemon filling, spreading it to cover the filling completely. Create peaks and swirls with the back of a spoon.
  • Bake the pie in the oven for 15-20 minutes until the meringue is golden and crisp on top.

Step 7: Cool and serve

  • Let the pie cool completely before slicing to allow the lemon filling to set.
  • Serve as a delightful dessert with a hot cup of tea or coffee.

Find it online: https://britishbakingrecipes.co.uk/hairy-bikers-lemon-meringue-pie/