It’s funny how in Australia we usually think of pies as savoury, while in the US sweet pies are the norm. As a result when I think of pies, I think of anything beef. When I think of sweet pies, I immediately think of my favourite, lemon meringue.
I haven’t made this pie since I was a teenager, but I was always a big fan of the combo of tart, sweet lemon butter and fluffy sugarry merignue. I remember dragging out my mother’s 1970’s Australian Women’s Weekly Cookbook from which you could cook anything from scones to Beef Bourginon, falling apart at the spine and gaffer taped together, and making this time consuming but satisfying pie. I assume the recipe I’ve used here is the same one.
This pie is supposed to be served cold. I think if it were warmed, it would be too sweet even for me. To counter any sickly sweetness, I recommend serving with a side of whipped cream.
Lemon Meringue Pie (from AWW Bake)
1½ cups plain flour
1 Tbsp icing sugar mixture
140g cold butter, chopped coarsely
1 egg yolk
1-2 tablespoons iced water, as necessary
For lemon butter and meringue:
½ cup (75g) cornflour
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tsp lemon zest
60g butter, chopped into 1 cm cubes
3 eggs, separated
½ cup caster sugar, extra
In a food processor, process flour, icing sugar mixture and butter until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball. If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball. To see the correct consistency for the pastry, view the crappy video below…
Tip onto a lightly floured work surface and knead briefly until smooth, wrap in plastic wrap and refrigerate 30 minutes.
Roll out pastry between 2 sheets baking paper. Press pastry into 24cm round pie tin.
Trim edges and prick base with a fork. Refrigerate a further 30 minutes.
Line the pie crust with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes. Set aside to cool.
The lemon filling:
Combine cornflour and sugar in a saucepan. Gradually juice and water; whisking to ensure mixture is lump free. Slowly bring to a simmer, stirring until very thick. Simmer for a further minute, stirring constantly to prevent burning. Take pan off the heat and stir in butter until melted, followed by the lemon zest and 3 egg yolks. Leave to cool slightly.
Preheat oven to 220°C (200°C fan-forced). In a clean, dry bowl, beat the egg white until soft peaks form. Gradually add the extra sugar while beating.
Spoon lemon mixture into pre-baked pastry case, spreading evenly. Roughen the surface with a fork. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven and bake 5-10 minutes or until the top is golden brown and crisp. Stand 5 minutes before serving.
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