Old Fashioned Lemon Meringue

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
8-10 8-10
Old Fashioned Lemon Meringue
Main ingredients
  • Eggs
Ingredients
Method

Ingredients

Filling:
  • 1 litre water
  • 440g sugar
  • 200ml lemon juice
  • 85g corn starch
  • Zest of 1 lemon
  • 115g egg yolks
  • 60g butter
  • Pinch of salt
Meringue:
  • 200g egg white
  • 400g castor sugar
Crust:
  • 3 cups flour
  • 1 tsp salt
  • 1 cup cold butter
  • 6 tbsp ice water
  • Zest of 1lemon

  • Method

  • 1
    Crust:
  • 2
    In a food processor, combine the flour, lemon zest and salt. Chop the butter into smaller pieces and add to the food processor. Then add 1 tbsp cold water at a time until the dough comes together.
  • 3
    Shape the dough into a ball and cover with plastic wrap. Place in the fridge for 1 hour.
  • 4
    Remove the dough from the fridge and roll out the dough on a floured surface.
  • 5
    Place rolled dough into Flan Dish and press in bottom and the sides, cutting off any extra pieces.
  • 6
    Place a piece of baking paper over the crust dough and fill the dish with baking beans (or any beans) to weigh the dough down.
  • 7
    Bake the crust for 30 minutes at 180°C or until golden brown.
  • 8
    Remove from oven and allow to cool.
  • 9
    Filling:
  • 10
    Combine 750ml water, half the sugar, lemon juice, lemon zest and salt in a saucepan.
  • 11
    Bring lemon mixture to a boil.
  • 12
    Meanwhile, combine the remaining sugar, cornstarch and egg yolks.
  • 13
    Once the lemon mixture begins to boil, remove from heat and add the egg mixture a little at a time while whisking constantly.
  • 14
    Return saucepan to heat and allow to boil until it becomes thick.
  • 15
    Once thick, immediately remove from heat and stir in butter.
  • 16
    Pour mixture gently over the cooled crust and allow to cool.
  • 17
    Meringue:
  • 18
    Whip the egg white until soft peaks and then slowly add the sugar. Continue to whip until the meringue is stiff and shiny.
  • 19
    Pipe the meringue over the cooled filling and bake for 5 minutes at 200°C or use a blow torch to brown the tips of the meringue.
  • 20
    Image and recipe courtesy of Baking Ginger.