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Deep-filled Lemon Meringue Pie

A classic dessert featuring a buttery pastry case, tangy lemon filling, and a light, fluffy meringue topping.

Baking Vegetarian Dessert Classic Lemon

Estimated Nutrition

Calories

602.1

kcal / serving

3612.5 kcal total

Carbs

94.7g

per serving

568.2 g total

Fat

21.9g

per serving

131.4 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

200

175

0.5

tsp

Vanilla Extract

Dairy

125

Butter

Cold, cut into cubes

piece

Egg

Free-range, beaten

piece

Egg

Free-range

piece

Egg Yolks

Free-range

Fruits

piece

Lemon

Zest and juice

GrainsCereals

200

Plain Flour

Plus extra for dusting

Liquids

350

Water

Cold

Other

piece

Egg Whites

Free-range

Method

Preheat oven to 200°C and grease a 20cm flan tin.

Pulse flour, sugar, and butter in a food processor until breadcrumb texture forms.

Add beaten egg and blend until mixture forms a ball.

Roll pastry to 5mm thickness and line the flan tin.

Prick the base with a fork and chill for 30 minutes.

Mix cornflour with some cold water to create a thin paste.

Boil remaining water, sugar, lemon zest, and 225ml of juice.

Stir in cornflour paste and cook over low heat until glossy.

Cool for five minutes then whisk in egg yolks and whole egg.

Bake the pastry case blind for 15 minutes using parchment and beans.

Remove beans and bake for 4 minutes until dry then reduce oven to 150°C.

Whisk egg whites to stiff peaks and gradually incorporate sugar and vanilla.

Pour lemon filling into the case and top with spoonfuls of meringue.

Bake for 25 minutes until the meringue is set and lightly browned.

made with
a toodle. project