Clodagh McKenna's Lemon Meringue Pie
Posted by Niamh Allabyrne on the 28th of March 2013 at 12:21:19
With Easter just around the corner here is a delicious recipe from Clodagh McKenna which is just perfect for for an after dinner treat with all the family around! And if you feel inspired by this recipe, why not take Clodagh's Irish Food Trial Tour and taste and travel your way to some of Ireland's best spots!
Lemon Meringue Pie (Easter)
Makes 1 Lemon Meringue Pie, to feed 6 people
For the Pastry
175g (1 ½ cups) plain flour
100g (7 tablespoons) cold butter , cut in small pieces
1 tbsp icing sugar (confectioners sugar)
1 egg yolk
For the Filling:
1 tbsp cornflour
juice and zest of 2 large lemons
90g (1/2 cup) golden caster sugar (superfine sugar)
80g (4 tablespoons) butter, diced
3 egg yolks and a 1 whole egg
For the Meringue:
4 egg whites
180g golden caster sugar
1 tsp cornflour
Pre-heat the oven to 180 oC / gas mark 4/ 350 oF
First make the pastry. Put the flour, butter, icing sugar, egg yolk and 1 tbsp cold water into a food processor and mix together until combined. Tip the dough onto a lightly floured surface, gather it together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim the edges and press the pastry into flutes. Prick the base with a fork, line with kitchen foil and chill for 1 hour.
Pour baking beans on top of the foil and bake the pastry ‘blind’ in a pre-heated oven for 15 minutes. Remove and allow to cool.
To prepare the filling, mix together the corn flour, lemon zest and juice and sugar in a medium-sized saucepan. Continue to cook over a medium heat, stirring constantly, until thickened. Remove from the heat and whisk in the butter . Beat the egg yolks (save white for meringue) and whole egg, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens again. Remove from the heat and set aside.
To make the meringue, put the egg whites in a large bowl and whisk to soft peaks, then add half the sugar a spoonful at a time. Whisk in the corn flour, then add the rest of the sugar and whisk until smooth and thick.
Re-heat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry. Pile the rest into the meringue into center, spreading so it touches the surface of the hot filling (and starts to cook), then swirl using a knife to form soft peaks. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured.
Allow the pie to sit in the tin for 30 mins, then remove and leave to cool for at least another 30-60 minutes before slicing.
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Recipe is kindly taken from Clodagh's Kitchen Diaries, (published by Kyle Books 2012) with main photograph by Kate Whitaker.