{"id":1635,"date":"2015-07-22T10:00:00","date_gmt":"2015-07-22T09:00:00","guid":{"rendered":"http:\/\/janespatisserie.com\/?p=1635"},"modified":"2022-08-15T10:54:36","modified_gmt":"2022-08-15T09:54:36","slug":"lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2015\/07\/22\/lemon-meringue-pie\/","title":{"rendered":"Lemon Meringue Pie!"},"content":{"rendered":"

A twist on how to bake a classic Lemon Meringue Pie – homemade pastry, homemade lemon curd and Italian meringue = delicious.<\/strong><\/h2>\n

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Lemon meringue pie<\/h3>\n

Lemon meringue pie always used to be THE dessert to have whenever I went out, but the thing is, its hardly ever on the menu anymore! This makes me sad as I adore meringue, and pastry, and lemon so the answer seems obvious, I had to make it.<\/p>\n

I admit from the start that I tried three different recipes that I found online but I couldn’t get it right without a little bit going wrong, or not quite being good enough to write up in my own opinion. This led to a little bit of experimentation, some homemade lemon curd <\/a>, and this beauty was born!<\/p>\n

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Pastry<\/h3>\n

Shortcrust pastry is one of those things that may sound absolutely terrifying to someone if they have never made pastry before, but it really is so easy to make and I 100% recommend you give it a go! <\/p>\n

If you want to use shop bought, that is absolutely fine though – Just use a pack of shortcrust pastry, roll it out to the same thickness as per this recipe and bake in the same way! <\/p>\n

I find it best to rub all the ingredients together and create breadcrumbs with my fingers, or you can blitz it all together in a food processor – it really is so easy! And once you crack shortcrust pastry you can make so many more absolutely delicious treats! <\/p>\n

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Lemon Curd<\/h3>\n

As much as all parts of the lemon meringue pie are important, lemon is the first word in the title right?! It’s just the balance of flavours that it brings that I am utterly obsessed with. <\/p>\n

I make my own lemon curd as you can see, and it’s 100% worth it – but if you don’t want to make your own you can use shop bought (it might just be slightly softer set is all!). If you use shop bought, use a 350-400g jar! <\/p>\n

The good thing about a homemade curd like this, is that you can just whack all the ingredients together, whisk it all up, and microwave it. It works SO WELL in the microwave, I can rarely be bothered to do it in the correct way any more (although I did for this). It does seem to take an absolute age when doing in the microwave when you make a higher quantity, but simply microwave on full power for minute intervals until it noticeably starts to thicken up every time you stir.<\/p>\n

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Meringue<\/h3>\n

My parents have always been a bit funny about meringue that isn’t baked entirely in an oven because of the potential of it being raw eggs and such, so this led me to make an italian meringue!<\/p>\n

I’m not saying the eggs are 100% cooked, but they are more stable, more cooked, and better than a normal meringue in my opinion! I used the Meringue Girls<\/a> italian meringue method as I wanted to make sure that it was correct and would work – and it did! Surprisingly easy, and so delicious!<\/p>\n

I really do recommend using a thermometer<\/a> to make sure that this recipe works – italian meringue isn’t the easiest as it really is based on that temp. However, once you crack it, it is THE BEST! <\/p>\n

If you don’t want to or don’t feel confident enough to make an italian meringue then you can do a normal meringue using the 4 egg whites, and 200g of caster sugar and mix like you would a normal meringue – blowtorch or flash under the grill in the same way as above to brown! When pouring the sugar syrup onto the egg whites try to do this at the edge of the bowl so the heat isn’t going directly into the largest part of the egg white mixture.<\/p>\n

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Dessert recipes<\/h3>\n

I have many dessert recipes<\/a> on my blog, but this one (I can’t lie) is up there with my favourites and I hope it will be for you guys too – just like my After Eight tart<\/a>, sticky <\/a>toffee pudding<\/a>, lemon posset tart<\/a>, and my Creme Egg fondants<\/a>!<\/p>\n

Tips and tricks!<\/h3>\n

I decided after my fails, and the utter deliciousness of my lemon curd, that I would try and make this easier for everyone, including myself! You could use an already baked pastry case from the supermarket, or make your own… you could use some shop bought lemon curd, or make your own… make a normal meringue, or an italian meringue! Its entirely up to you!<\/p>\n

This delicious dessert can be stored in the fridge, and is a lot more likely to work as you’re not have to bake the lemon separately, or even the meringue! (Plus – I think blowtorched<\/a> meringue looks pretty!)<\/p>\n

Such a classic, well-loved dessert, I felt I needed to have this on my blog for you all, so ta daa! My super easy, super delicious lemon meringue pie – a show stopper and absolute crowd pleaser!<\/p>\n

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Lemon Meringue Pie!<\/h2>\n\t\t
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A twist on how to bake a classic Lemon Meringue Pie \u2013 delicious.<\/span><\/div>\n