Mary Berry is thought for her implausible bakes, from her traditional scones to her unbelievable espresso and walnut cake recipe, there are such a lot of to select from.
Her lemon meringue pie is one other recipe that’s adored and positive to be a giant crowd pleaser.
Not solely is that this recipe “simple” to whip up it’ll make sure you don’t fall into the entice of a soggy base. She claimed that there could be “no soggy bottoms in sight”.
The lemon meringue pie will take lower than half-hour to make and half-hour to prepare dinner.
This recipe makes eight to 10 servings and was very extremely rated by many individuals.
Substances
For the pastry
225g plain flour
175g butter
45g icing sugar
One massive egg, overwhelmed
For the lemon filling
Six lemons, zest and juice
65g cornflour
250g caster sugar
Six egg yolks
For the meringue topping
4 egg whites
225g caster sugar
Two teaspoons cornflour
Technique
Begin by preheating the oven to 180C/350F/Fuel 4 earlier than attending to work on the pastry. For this step, add the flour and butter right into a meals processor and mix till the combination resembles “advantageous breadcrumbs”. At this stage add the icing sugar, egg and one tablespoon of water and whizz once more till mixed to a ball.
Tip the pastry onto a piece floor and roll out to a 3mm thickness. Use the rolling pin to elevate the pastry and switch it to line a nine-inch loose-bottomed flan tin. Watch out to not stretch the pastry as you tuck it into the corners. Cowl in cling movie and place within the fridge to relax for half-hour.
After, take the pastry-lined tin out of the fridge and trim the surplus pastry. Press the highest fringe of the pastry in order that it stands barely increased than the highest of the tin.
Line the pastry case with parchment and fill with baking beans. Bake for about quarter-hour then take away the beans and parchment and return to the oven for an additional 5 minutes.
Take away from the oven and cut back the temperature to 170C/340F/Fuel 3 and a half. Then get to work on the filling.
For the filling, combine the lemon zest and juice with the cornflour and stir to kind a clean paste. Measure 450ml of water right into a pan and convey to a boil. Add the lemon cornflour combination to the new water and stir over the warmth till the combination has thickened, then take away from the warmth.
In a bowl combine collectively the sugar and egg yolks and punctiliously whisk into the lemon combination within the pan. Stir over a medium warmth till thickened. Put aside for a couple of minutes after which pour into the baked pastry case.
For the meringue, whisk the egg whites in a free-standing mixer till comfortable peaks kind when the whisk is eliminated. Add the caster sugar a bit of at a time, nonetheless whisking till the meringue is stiff and shiny. Add the cornflour and whisk once more.
Spoon the meringue on high of the crammed pastry case and unfold it to utterly cowl the lemon filling. Then create a swirl on the highest of the meringue.
End off by baking within the oven for about quarter-hour till the filling is totally set and the meringue is evenly golden and crisp. Permit to chill utterly earlier than slicing or serve very barely heat.
