A classic for the whole family. Our lemon meringue pie from our Eye Candy Series is one you need to add to your cooking repertoire. Learn how to make sweet pastry, curd and fluffy meringue all in this easy, foolproof recipe.
Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest and beaten egg. Knead gently until the whole thing forms a soft dough ball - don't overwork or else the pastry will be tough when cooked. Wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry. Line the inside of the tart case with baking parchment and fill with dried beans. Chill again for 15 mins.
Preheat the oven to 200°C and bake the case for 15 mins, then remove the beans and cook for another 5 mins before allowing to cool. Trim the edges of the tart case to ensure it is perfect.
Zest and juice the lemons into a large saucepan and then whisk in the eggs. Add the cubed butter, sugar and the corn flour before heating over a medium heat, gently whisking throughout. Lower the heat when the mixture thickens then allow to simmer for a minute. Pour the curd into the pastry case and place the tin into the fridge to set.
Heat the sugar and the water in a small pan until it reaches 120ºC. Whisk the meringue egg whites to soft peaks in a mixer, then slowly pour the sugar syrup into the mixer. Continue to whisk for 5-10 minutes until the meringue mixture is cool, stiff and glossy.
Remove the tart from the tin, placing onto your serving plate. Scoop the meringue over the curd, not being too neat. Use a spoon to create rough peaks and patterns.
Caramelise the sugars in the meringue under a really hot grill or with a kitchen blow torch. Serves 8