Lemon meringue Pie

 Its been awhile since i've made a meringue pie (and the last time it failed) So anyway this was a last min meringue pie.. after i made lemon curd i felt it was simply too much work to make a lemon cake (cos i had to make the cake + the frosting) so the easiest was a pie!

 It turn out quite well except that i had too little curd (cos i never expected to make the pie in the first place. but if not..the crust was very rich and flaky and the meringue was white fluffy and perfect.

There was alittle liquid initially at the base of the pie when i cut it but i suppose its usual cos i even seen it in bakery shops. it wasn't alot and i suppose it comes from the curd.

My recipes was a mixture of tartlette's lemon curd and "BBC goodfood" pie base and meringue... i tried her curd before so i know it works..when it works keep it that way...

So if you'd like to try it, heres the recipe:

For the pastry

175g plain flour

100g cold butter , cut in small pieces
1 tbsp icing sugar
1 egg yolk

For the Meyer Lemon Curd:
½ cup (125 ml) lemon juice
1 tablespoon (4gr) lemon zest
1/2 cup (100gr) sugar
3 eggs
2 tablespoon (28gr) butter

For the meringue:

4 egg whites , room temperature
200g golden caster sugar
2 level tsp cornflour

1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
   
   
2. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
   
   
3. While the pastry bakes,in a saucepan set over medium heat, combine the lemon juice, zest and sugariand bring to a simmer. Stir occasionally to make sure the sugar is dissolved. In the meantime, whisk the eggs in a medium bowl just until combined. Once the lemon mixture is hot, slowly pour it over the eggs to temper, continuously whisking to prevent the eggs from scrambling. Return the mixture to the pan set over medium low heat and cook until thick. Do not let it come to a full boil or it might separate. Remove from the heat, stir in the butter and whisk until it is fully melted. Cover the surface with plastic wrap to prevent a skin from forming, keep it warm before filling the pie.
   
   
4. Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.

Enjoy!!