Lemon Meringue Pie has to be an all time summer family favourite. Perfect eaten warm and cold, as a large pie or smaller individual pies.

The debate remains – just because it is called a pie, is it  a pie?

You will need:

For the pastry:

• 140g Self raising flour
• 70g Butter
• 4-6 tbsp Water

Filling:

• 250ml Water
• Juice and zest of one Lemon
• 120g Caster Sugar
• 30g Butter
• 30g Cornflour
• 4 x Egg Yolks

Meringue:

• 4 x Egg whites
• 100g Caster sugar
• ¼ tsp Cream of tartar
• ¼ tsp Salt

Method:

• Grease a 23cm loose flan tin, if you don’t have a loose bottom one then a glass/china dish will work really well too.

The Pastry:

• Mix the flour and butter until it resembles bread crumbs, add the water a table spoon at a time until you achieve a non-sticky ball of dough. (If you have added a little too much water just add another sprinkle of flour).
• Allow the pastry to rest for 10mins.
• Heat the oven to 180degrees.
• Roll the pastry out on a floured surface, slightly larger then you need. Line the flan tin with the pastry. I leave the pastry over hanging the side a little because this pastry does have a tendency to shrink while baking.
• TOP TIP: use a ball of pastry to press the pie into the sides of the tin. This will help prevent accidental ripping.
• Prick the bottom all over with a fork.
• Line with grease proof paper and beans and blind bake for 10mins.

The Lemon Filling:

• Gently warm the water (less 1 tbsp of the water) with the sugar, butter, lemon juice and zest until the sugar has dissolved, then remove from the heat.
• Blend the cornflour in the reserved 1tbsp of water along with the egg yolk. Stir until smooth.
• Add the cornflour and egg yolk mixture to the lemon mixture. If you have accidently left this on the heat do check the temperature – if it is too hot you will get scrambled egg!
• Return to a medium heat and whisk continuously until it thickens, this will take between 5 and 10mins.

The Meringue:

• Whisk the egg white to soft peak stage.
• Add the salt and cream of tartar and then the sugar one spoonful at a time until the egg white is thick and glossy and holds nice peeks.

Assembly:

• Once the pastry case has finished blind baking remove the paper and beans, trim off any excess pastry.
• Pour the lemon filling into the pastry case.
• Spoon or pipe the meringue over, I piped this one to create a spiky wave like finish.
• Bake for 15-25mins or until the meringue is golden.
• Serve straight away, or warm or even cold the next day!